copycat the cheesecake factory raspberry truffle cheesecake recipe

8/13/2019 Copycat the Cheesecake Factory Raspberry Truffle Cheesecake Recipe

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Copycat The Cheesecake Factory Raspberry Truffle Cheesecake Recipe

Crust:

1 1/2 cups chocolate cookie crumbs (filling removed or 2! crumbled "reo cookies

(filling removed1/# cup margarine$ melted

Filling:

1/2 cup raspberry preserves

1/% cup &ater

% (' ounce packages cream cheese at room temperature

1 1/% cups granulated sugar

1/2 cup sour cream at room temperature

2 teaspoons vanilla etract

) eggs at room temperature% ounces &hite chocolate$ chopped into chunks

*arnish:

2 ounces shaved &hite chocolate (optional

&hipped cream (optional

+irections:

1, -reheat oven to %.) degrees,

2, -lace a large pan or ovensafe skillet filled &ith about 1/2inch of &ater into the

oven &hile it preheats,

#, This &ill be your &ater bath,

%, Combine the raspberry preserves &ith 1/% cup &ater in a medium micro&avesafe

bo&l,

), 0eat for 1 1/2 minutes on high in your micro&ave,

, tir until smooth,

., train to remove the raspberry seeds$ and discard seeds,

', 3llo& strained preserves to cool$ then put the bo&l in the refrigerator until later,


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4, 5easure 1 1/2 cups chocolate cookie crumbs (or crush 2! "reo cookie &afers

&ith the filling scraped out in a resealable plastic bag into a medium bo&l,

1!, 5i in 1/# cup melted margarine,

11, -ress the crumb into a 4inch spring form pan that has been lined on the bottomand side &ith parchment paper,

12, 6se the bottom of a drinking glass to press the crumb miture flat into the

bottom of the pan and about 2/# the &ay up the side,

1#, 7rap a large piece of foil around the bottom of the pan to keep the cheesecake in

the &ater bath and prevent it from leaking,

1%, -ut the crust in your free8er until the filling is done,

1), 6se an electric mier to combine the softened cream cheese &ith the sugar$ roomtemperature sour cream$ and vanilla,

1, 5i on the lo&est setting for a couple minutes or until the ingredients are

smooth and creamy,

1., 9ou dont &ant to beat too much air into the miture$ or it &ill fall and be

grainy,

1', ;e sure to scrape do&n the sides of the bo&l,

14, 7hisk the eggs in a medium bo&l and then add them to the cream cheesemiture,

2!, ;lend the miture


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2., Carefully place the cheesecake into the &ater bath in the oven,

2', ;ake for 12 minutes at %.) degrees$ then turn the oven do&n to #)! degrees and

bake for )! to ! minutes or until the top of the cheesecake turns a light bro&n or

tan color,

24, Remove the cheesecake from the oven to cool on a cooling rack,

#!, 7hen the cheesecake is completely cool$ cover cheesecake &ith plastic &rap and

place in refrigerator to sit overnight,

#1, ;efore serving$ sprinkle the entire top surface of cheesecake &ith 2 ounces of

shaved &hite chocolate,

#2, To serve$ slice the cheesecake into 12 e>ual portions,

##, 3pply a pile of fresh &hipped cream to the top of each slice and serve,

5akes: 12 servings

copycat the cheesecake factory raspberry truffle cheesecake recipe

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