7/29/2019 Like The Cheesecake Factory-Raspberry Cheesecake

http://slidepdf.com/reader/full/like-the-cheesecake-factory-raspberry-cheesecake 1/2

The Cheesecake Factory’s White Chocolate Raspberry TruffleCheesecake

Ingredients

Crust

• 1 1/2 cups chocolate cookie crumbs or 20 crumbled Oreo cookies(filling removed)

• 1/3 cup margarine, melted

Filling

• 1/2 cup raspberry preserves• 1/4 cup water• 4 8-ounce pkgs. cream cheese• 1 1/4 cups granulated sugar•

1/2 cup sour cream• 2 teaspoons vanilla extract• 5 eggs• 4 ounces white chocolate, chopped into chunks

Optional Garnish

• 2 ounces shaved white chocolate• whipped cream

Directions

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filledwith about 1/2-inch of water into the oven while it preheats. This will be yourwater bath.2. Combine the raspberry preserves with 1/4 cup water in a mediummicrowave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stiruntil smooth. Strain to remove the raspberry seeds (toss ‘em out), then letthe strained preserves sit to cool, then put the bowl in the refrigerator untillater.3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookiewafers — with the filling scraped out — in a resealable plastic bag) into amedium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side withparchment paper. Use the bottom of a drinking glass to press the crumbmixture flat into the bottom of the pan and about 2/3 the way up the side.Wrap a large piece of foil around the bottom of the pan to keep thecheesecake in the water bath. Put the crust in your freezer until the filling isdone.4. Use an electric mixer to combine the cream cheese with the sugar, sourcream, and vanilla. Mix for a couple minutes or until the ingredients aresmooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the

7/29/2019 Like The Cheesecake Factory-Raspberry Cheesecake

http://slidepdf.com/reader/full/like-the-cheesecake-factory-raspberry-cheesecake 2/2

eggs in a medium bowl and then add them to the cream cheese mixture.Blend the mixture just enough to integrate the eggs.5. Remove the crust from the freezer and sprinkle 4 ounces of whitechocolate chunks onto the bottom of the crust. Pour half of the creamcheese filling into the crust. Drizzle the raspberry preserves over the entiresurface of the filling. Use a butter knife to swirl the raspberry into the cream

cheese. Just a couple passes is fine, you don’t want to blend the raspberryand cream cheese together too much. Pour the other half of the filling intothe crust.6. Carefully place the cheesecake into the water bath in the oven. Bake for12 minutes at 475 degrees, then turn the oven down to 350 degrees andbake for 50 to 60 minutes or until the top of the cheesecake turns a lightbrown or tan color. Remove the cheesecake from the oven to cool. When thecheesecake is cool, use the foil from the bottom to cover the cheesecake andchill it in the refrigerator for at least 4 hours.7. Before serving, sprinkle the entire top surface of cheesecake with 2ounces of shaved white chocolate. To serve, slice the cheesecake into 12equal portions. Apply a pile of canned whipped cream to the top of each slice

and serve.Makes 12 servings.