Remove the cheesecake from the oven to cool. Lemon Raspberry Cream Cheesecake. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. This site uses cookies to offer you a better browsing experience. Because we respect your right to privacy, you can choose not to allow some types of cookies. Be sure to scrape down the sides of the bowl. When you visit any website, it may store or retrieve information on your browser, mostly in the form of cookies. Mix for a couple minutes or until the ingredients are smooth and creamy. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool. Cookies that are automatically set by our advertising partners. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Read about how we use cookies by clicking "Privacy Preferences". When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Bake … Carefully place the cheesecake into the water bath in the oven. Pour the other half of the filling into the crust. This Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe is both of those things! Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Total Time: 1 hour, 45 minutes. When it comes to cheesecake, raspberries do wonders. The Lemon Raspberry Cream Cheesecake is one of the many fine, decadent cheesecakes crafted by The Cheesecake Factory®. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Cranberries, raspberries and baking cocoa take ordinary cheesecake bars to a new level. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. I like a rich cheesecake with nice height to it and I think a generous swirl of fresh whipped cream on top looks so nice. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. IDE,DSID,test-cookie,__gads,GoogleAdServingTest, Vegan Pumpkin Cheesecake with Pecan Topping, 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed), 1/3 cup butter, melted (I used a 1/4 cup), 1/2 cup raspberry preserves (I used a raspberry pie filling), 4 ounces white chocolate, chopped into chunks, 2 ounces shaved white chocolate (optional). Put the crust in your freezer until the filling is done. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. However, blocking some types of cookies may impact your experience of the site and the services we are able to offer. 5. Learn how your comment data is processed. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Use a butter knife to swirl the raspberry into the cream cheese. The Cheesecake Factory. Mix in 1/3 cup melted margarine. Dulce de Leche Caramel Cheesecake. You read and agreed to our privacy policy. Mix for a couple minutes or until the ingredients are smooth and creamy. Order 7 Cheesecakes From The Cheesecake Factory And We'll Reveal How Sweet You Really Are. These help us improve our services by providing analytical data on how users use this site. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Your email address will not be published. This website uses cookies to ensure you get the best experience on our website. Required fields are marked *. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. of the raspberry sauce over the cheesecake and swirl. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool. https://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=1931970 Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. Mix in 1/3 cup melted margarine. Use a butter knife to swirl the raspberry into the cream cheese. Pour half of the cream cheese filling into the crust. Heat for 1 1/2 minutes on high in your microwave. Please see their individual opt-out pages on how to set your preferences for their cookies. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Copycat Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake, https://www.lilyinkitchen.com/copycat-cheesecake-factorys-white-chocolate-raspberry-truffle-cheesecake/, 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed), 1/3 cup butter, melted (I used a 1/4 cup), 1/2 cup raspberry preserves (I used a raspberry pie filling), 4 ounces white chocolate, chopped into chunks, 2 ounces shaved white chocolate (optional). Pour the other half of the filling into the crust. https://www.thecheesecakefactory.com/.../white-chocolate-raspberry-truffle Carefully place the cheesecake into the water bath in the oven. Cookies that are necessary for the site to function properly. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Drizzle another couple of tbsp. Carefully place the cheesecake into the water bath in the oven. Drizzle the raspberry preserves over the entire surface of the filling. This cheesecake is thick on the caramel. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Pour the other half of the filling into the crust. 6. Use a butter knife to swirl the raspberry into the cream cheese. Refrigerate the rest of the sauce. Put the crust in your freezer until the filling is done. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. I am so thankful the Factory discovered that away. Your email address will not be published. Cheesecakes from The Cheesecake Factory Bakery.