This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Perfect for holidays and special occasions, or just because!
White chocolate raspberry cheesecake is an irresistible cheesecake flavor combination. White chocolate cheesecake is swirled with tart and sweet raspberry sauce.
White Chocolate Raspberry Cheesecake Ingredients: For the Raspberry Jam: 16 oz (453 g) frozen raspberries ½ cup (100 g) granulated white sugar ½...
The White Chocolate Raspberry Cheesecake combines the rich, velvety taste of white chocolate with the tart freshness of raspberries, creating a harmonious blend that's bound to delight any dessert lover. This cheesecake is not only a feast for the palate but also a spectacle for the eyes, making it a perfect centerpiece for any celebration.Each layer of this exquisite cheesecake offers a new texture and flavor, from the crunchy graham cracker base to the smooth white chocolate filling and the vibrant raspberry jam. Topped with a delicate white chocolate raspberry ganache and adorned with fresh raspberries and whipped cream, this dessert is as luxurious as it is delicious.
White chocolate raspberry cheesecake with tart raspberry sauce and whipped cream topping!
This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Perfect for holidays and special occasions, or just because!
This Copycat Cheesecake Factory White Chocolate Raspberry Cheesecake is better than the original! This step-by-step cheesecake recipe is super easy to follow, giving you a fail-proof slice of your favorite treat, made fresh right at home for a fraction of the cost! Perfect for holidays and special occasions, or just because!
This is the best white chocolate raspberry cheesecake! It's a silky smooth white chocolate cheesecake over a graham cracker crust swirled with raspberry jam, topped with white chocolate raspberry ganache and whipped cream.
Het weekend is aangebroken en dat betekent dat het tijd is om te bakken! Wat dacht je van een heerlijke witte chocolade frambozen cheesecake? Deze smaakvolle traktatie is niet alleen lekker, maar ook mooi voor het oog. De frisse frambozen geven een kleurrijke en fruitige twist aan de romige witte chocolade! Het enige probleem is dat deze cheesecake zo lekker is, dat je er misschien wel te veel van wil eten! Maar ach, het is weekend en dan mag je jezelf wel eens verwennen, toch?
Indulge in Delight: No-Bake White Chocolate Raspberry Cheesecake 🍰😍 Embark on a journey of sweet decadence with this exquisite No-Bake White Chocolate Raspberry Cheesecake. Crafted with layers of creamy white ... Read more
White chocolate raspberry cheesecake with tart raspberry sauce and whipped cream topping!
White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a raspberry swirl. Super easy to make recipe and perfect for any occasion!
I remember the first time I ever ate at a Cheesecake Factory....I loved the food, the drinks (mmmm appletinis!) and of course the cheesecake!! Over the years though, this very popular chain restaurant lost a bit of it's appeal to me. However, when I think about making a cheesecake, their version is still my ideal. 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. I was excited when I found this copycat recipe for one of their classic flavors, white chocolate raspberry truffle and made it for Christmas eve. This was a great recipe and produced a delicious, creamy cheesecake. My husband even said he thought it was better than CF's! The reason....this one was not only rich and creamy, but it had a very fresh taste that is lacking from the ones you order at the resturant. Side by side comparison: Cheesecake Factory on the left (photo courtesy of Cheesecake Factory) and my homemade, copycat version on the right. Below is the copycat recipe. I've noted the changes I made. Enjoy! Ingredients: Crust 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) Filling 1/2 cup raspberry preserves (I used a raspberry pie filling) 1/4 cup water 4 (8 ounce) packages cream cheese 1 1/4 cups granulated sugar 1/2 cup sour cream 2 teaspoons vanilla extract 5 eggs (I used 4 eggs) 4 ounces white chocolate, chopped into chunks Optional Garnish 2 ounces shaved white chocolate (optional) Fresh whipped cream Directions: Prep Time: 20 minsTotal Time: 1 1/2 hrs 1. Preheat oven to 475 degrees. 2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. 3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool. 4. Measure 1 1/2 cups chocolate cookie crumbs into a medium 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 with parchment paper. 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. 5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. 6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs. 7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. 8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust. 9. Carefully place the cheesecake into the water bath in the oven. 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. 10. Remove the cheesecake from the oven to cool. 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. 11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. Source: Food.com