White Chocolate Raspberry Truffle Cheesecake from Cheesecake Factory features a rich, creamy cheesecake infused with luscious white chocolate and swirled with vibrant raspberry truffles, all nestled on a buttery graham cracker crust, delivering a harmonious blend of sweet, tangy, and smooth flavors with a velvety texture.
Equipments
- 9-inch springform pan
- Mixing bowls
- Electric mixer (stand or hand mixer)
- Rubber spatula
- Saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Food processor (optional, for crust)
- Baking sheet
- Aluminum foil
- Cooling rack
- Small knife or skewer (for swirling)
- Microwave-safe bowl (for melting chocolate)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 cups white chocolate chips or chopped white chocolate
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for raspberry sauce)
- 1 teaspoon lemon juice
- White chocolate curls or shavings (optional, for garnish)
- Fresh raspberries (optional, for garnish)
White chocolate chips or chopped white chocolate should be high-quality for a smooth, creamy texture and richer flavor in your cheesecake. Use softened cream cheese at room temperature to avoid lumps and ensure a smoother batter. Fresh raspberries are preferred for the brightest flavor in the raspberry sauce, but frozen raspberries can be used as a convenient alternative if fresh ones are unavailable. Melt butter gently to combine with graham cracker crumbs for a sturdy yet tender crust that holds the cheesecake well. The White Chocolate Raspberry Truffle Cheesecake from Cheesecake Factory copycat menu offers a decadent dessert experience featuring a buttery crust, velvety white chocolate-infused cheesecake, and tangy raspberry swirls.
Instructions
- Preheat oven to 325°F (163°C).
- Wrap outside of springform pan with aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press crust mixture into bottom of pan; set aside.
- In a saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice.
- Cook raspberry mixture over medium heat, stirring, until berries break down.
- Strain raspberry sauce; discard seeds. Cool sauce.
- Melt white chocolate in microwave-safe bowl; set aside to cool slightly.
- Beat cream cheese until smooth and creamy.
- Add 1 cup sugar and beat until combined.
- Add eggs one at a time, beating on low after each.
- Mix in sour cream and vanilla extract.
- Mix in melted white chocolate and heavy cream.
- Pour half of cream cheese filling onto prepared crust.
- Drizzle half of raspberry sauce over filling.
- Pour remaining cheesecake filling on top.
- Drop spoonfuls of remaining raspberry sauce and swirl with knife or skewer.
- Place springform pan on baking sheet.
- Bake 55–65 minutes, until center is nearly set but slightly jiggly.
- Remove from oven; run knife around edge of pan.
- Cool cheesecake in pan on rack, then refrigerate at least 4 hours or overnight.
- Remove cheesecake from springform pan.
- Garnish with white chocolate curls and fresh raspberries if desired.
Substitution
White Chocolate Raspberry Truffle Cheesecake from Cheesecake Factory copycat recipe captures the dessert's signature creamy texture and vibrant raspberry swirl. If you don't have graham crackers, digestive biscuits or vanilla wafers make excellent substitutes for the crust. When fresh raspberries are out of season, frozen raspberries work well but may require extra draining to prevent excess moisture in the cheesecake. For melting white chocolate, use a microwave-safe bowl to avoid burning, stirring frequently to achieve a smooth consistency. Your choice of white chocolate chips or chopped white chocolate impacts the richness, so use high-quality chocolate for the best flavor.
Tips
Ensure your cream cheese is fully softened to avoid lumps and achieve a smooth cheesecake batter. When melting white chocolate, do so gently in short intervals to prevent burning and a grainy texture. Wrapping the springform pan with aluminum foil is crucial to prevent water from the baking sheet from seeping into the crust during baking. You should refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly and develop its rich, creamy texture.
Nutritions
White Chocolate Raspberry Truffle Cheesecake contains a significant amount of calories primarily from cream cheese, white chocolate, and butter, which contribute high levels of fat and sugar. Each serving provides a rich source of saturated fats and sugars, offering indulgent energy but limited dietary fiber or protein. The fresh raspberries add antioxidants and a small amount of vitamin C, enhancing the nutrient profile slightly. You should enjoy this dessert in moderation due to its dense calorie content and to balance your overall daily nutrient intake.
Storage
Store your White Chocolate Raspberry Truffle Cheesecake in an airtight container or cover it tightly with plastic wrap to maintain its creamy texture and fresh flavors. Keep it refrigerated at or below 40degF (4degC) for up to 5 days to ensure optimal quality and food safety. For longer storage, you can freeze the cheesecake, wrapped in plastic wrap and aluminum foil, and thaw it in the refrigerator overnight before serving.
Variation or Alternatives
You can substitute the graham cracker crust with a chocolate cookie crust for a richer base that complements the white chocolate and raspberry flavors. For a lighter texture, replace half the cream cheese with mascarpone cheese, enhancing creaminess without overpowering sweetness. Instead of fresh raspberries, try using mixed berry compote to introduce additional tartness and depth. Consider adding a splash of almond extract along with vanilla to bring an aromatic dimension to the cheesecake filling.
Allergies
White Chocolate Raspberry Truffle Cheesecake contains common allergens such as dairy from cream cheese, sour cream, and heavy cream, as well as eggs and wheat from the graham cracker crust. The white chocolate includes milk and soy lecithin, which can also trigger allergic reactions. If you have allergies to any of these ingredients, it is essential to avoid this dessert or seek allergy-friendly alternatives.
Why this recipe?
The White Chocolate Raspberry Truffle Cheesecake from Cheesesteak Factory is celebrated for its rich, creamy texture and the perfect balance of sweet white chocolate with tangy raspberry swirls. The decadent truffle layers add a luxurious depth of flavor, making every bite a delightful experience. Its visual appeal and harmonious taste profile make it a favorite among dessert lovers. You'll find that making a copycat version is worth the effort to recreate this indulgent treat at home and impress guests with an exquisite dessert.