Description
This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! Creamy white chocolate cheesecake with a raspberry swirl and topped with whipped cream and white chocolate shavings.
Ingredients
- Crust
- 26–30 Oreo cookies, finely crushed (about 2 cups)
- 1/4 cup salted butter, melted
- Filling
- 1 1/2 cups white chocolate chips
- 1/2 cup cream or half-and-half
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- Raspberry Swirl
- 12 oz fresh or frozen raspberries
- 1/3 cup water
- 2 tbsp granulated sugar
- 3 tsp cornstarch
- Topping
- 2 oz white chocolate, grated or shaved
- 1 1/4 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C).
- Mix crushed Oreos and melted butter. Press into a 9×3-inch springform pan. Bake 8–10 minutes.
- Combine raspberries, water, sugar, and cornstarch in a saucepan. Cook until thickened, about 5 minutes. Strain.
- Melt white chocolate with cream in microwave until smooth.
- Beat cream cheese until smooth. Mix in sugar, sour cream, and flour.
- Add eggs on low speed until combined.
- Mix in melted white chocolate and vanilla until combined.
- Pour half the filling into crust. Dollop half raspberry sauce and swirl. Repeat with remaining filling and sauce.
- Bake 60–70 minutes in water bath until set. Turn off oven, crack door, and cool 1 hour in oven. Cool another hour at room temperature. Chill 3–4 hours in fridge.
- Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Sprinkle white chocolate shavings and pipe whipped cream decoratively.
Notes
- Use a water bath to prevent cracks.
- Chill cheesecake completely before decorating for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Cake
- Method: Bake
- Cuisine: American