White Chocolate Raspberry Cheesecake

So ever since I got this springform pan for Christmas I've been on a cheesecake craze! Which is not a good thing because I think I've gained about 5 pounds since making these recipes! Danny and I can get through a cheesecake like it's nobody's business! Haha! And have I got a great new version for you today!! I've been in love with the Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake since the first time I dined there. I did a whole bunch of searching to find out how people were creating something similar and after a lot of recipe research and combining, this one pretty much nailed it. I have a few tips below that you can use to help make yours even better. Everyone will be astonished that you made this on your own so take the extra time and whip one of these up to actually share with others (unlike us, who just hoard the whole darn thing for ourselves!) :)

COPYCAT CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRY CHEESECAKE

What you need for the cheesecake:

1½ cups chocolate cookie crumbs (or 20 crumbled Oreo cookies -filling removed)-I recommend using the Oreos...I didn't like the chocolate cookie I used as much and think this is the best route to go.
1/3 cup margarine, melted
½ cup seedless raspberry jam
¼ cup water
4- 8 oz pkgs cream cheese (softened)
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks- I would actually cut them even smaller- more like slivers of chocolate

You will also need a large pan or oven-safe skillet filled with about 1/2 inch of water to put into the oven while it preheats. This will be your water bath.

To make the cheesecake:

1. Prepare your water bath pan and preheat the oven to 450 degrees F.

2. Combine the raspberry jam with ¼ cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave and stir until all combined. If you used a seeded variety, you can now strain out the seeds.

3. If your cookies are not already smashed, mash them in a large Ziploc bag until crumbs form. (Or use a food processor.) 

4. Measure 1 1/2 cups chocolate cookie crumbs, into a medium bowl. Mix in 1/3 cup melted margarine.

5. Using your fingers or the bottom of a flat cup, press the crumb mixture flat into the bottom of the pan and about 2/3 up the side. (You can line with parchment paper but I did not and did not have any problems with this).

6. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.

7. Put the crust in your fridge or freezer until the filling is done.

8.Using an electric mixer, combine the softened cream cheese with the sugar, sour cream, and vanilla.

Mix for a couple minutes or until the ingredients are smooth and creamy, being sure to scrape down the sides of the bowl as needed.

9. Whisk the eggs in a separate bowl and then add them to the cream cheese mixture.

Blend the mixture just enough to integrate the eggs.
10. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust.

11. Pour half of the cream cheese filling into the crust. Drizzle the raspberry filling mixture over the entire surface of the filling.

12. Use a butter knife to swirl the raspberry into the cream cheese (it doesn’t look super pretty but that’s okay- it still tastes great!) Pour the other half of the filling into the crust.

13. Carefully place the cheesecake into the water bath in the oven.
14. Bake for 12 minutes at 475 degrees F, then turn the oven down to 350 degrees F and bake for 50 to 60 minutes more. The top of the cheesecake should turn a light brown or tan color.

15. Remove the cheesecake from the oven to cool.
When the cheesecake is cool, you can remove it from the spring form pan, transfer to a plate and refrigerate for at least 4 hours. Or, you can just leave it in the pan and remove it when you’re ready to serve.

16. For extra garnish, sprinkle the top with shaved white chocolate and/or whipped cream.

ENJOY!

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