I am a creature of habit.
I am one of those people that every time I go to a restaurant I order the same thing I ordered last time. My husband calls me boring. I call it being safe. I know I like it so why risk getting something I don’t like!?
When I eat at the Cheesecake Factory (which isn’t very often) I ALWAYS get the White Chocolate Raspberry Cheesecake. Despite the dozens of other amazing looking and sounding cheesecakes, many of which I am sure I will love, I get the same one. I love it and since I don’t get to the Cheesecake Factory very often I can’t stand not enjoying a slice of the amazing White Chocolate Raspberry Cheesecake.
But next time I go – I’m going to try a new kind. Why? Because now I can make that amazing White Chocolate Raspberry Cheesecake at home. Yes, just about an exact replica!
I used a cheesecake recipe shared with me by blog reader Beth and then combined it with the directions from a copycat recipe for the Cheesecake Factory version and think I pretty much got it!
The cheesecake starts with a chocolate cookie crust base.
You can use Oreos minus the filling or just buy a box of chocolate wafer cookies like I did.
One of the tips to good cheesecake making is to wrap the pan in two layers of foil. This keeps the water in the water bath from seeping in and making a soggy crust!
The cookie crust is layered with chopped white chocolate. I used a Ghiradelli White Chocolate Premium Baking Bar.
OK so I forgot to add the chocolate before I poured in the cheesecake mixture so I had to spoon out all the cheesecake mixture and add the chocolate in – not a pretty picture.
After I got the chocolate in I poured half of the cheesecake mixture over the top of it. Then the raspberry layer was added. I used raspberry preserves and then swirled it with a knife into the cheesecake mixture.
The remaining half of the cheesecake goes on top and then the pan is set into another pan (I used a 9 x 13 pan). Fill it with water so the water level is about 1 inch up the side of the pan.
The cheesecake then goes into the oven for 2 hours. Cheesecake is definitely a make ahead dessert. Not only does it cook for 2 hours but it also needs to be refrigerated overnight to set up.
But I promise it is worth the wait.
I added some whip cream, some white chocolate shavings and a little bit of Love.
I’ve got a post coming up in the next day or two on how to make your own chocolate Love!
The ladies coming to my It’s all in the Presentation Class today are going to get a little White Chocolate Raspberry Cheesecake love!
So what kind of cheesecake should I try on my next trip to the Cheesecake Factory??
- 1 1/2 C crushed chocolate wafer cookies
- 1/3 C butter melted
- 1/2 C raspberry preserves
- 1/4 C water
- 4 - 8 ounce packages of cream cheese at room temperature
- 1 1/2 C sugar
- 5 eggs
- 2 1/2 tsp vanilla extract
- 2 tsp fresh lemon juice
- 4 ounces white chocolate chopped into chunks
- 1 pt. whip cream
- 1 tsp vanilla
- 1/4 C powdered sugar
- Preheat oven to 315 degrees
- Double wrap outside of pan with foil.
- Combine crumbs and butter and mix in a small bowl
- Press the crumbs into the bottom of a 9 inch spring form pan
- Refrigerate crust until ready to fill
- Combine raspberry preserves with 1/4 c water in a microwave safe bowl and heat for 1 1/2 minutes on high in microwave
- Stir until smooth
- Strain mixture (throw out the seeds)
- Allow to sit and cool
- Can be refrigerated until ready to use
- Using the paddle attachment mix the cream cheese until fluffy
- Add in sugar and beat until smooth
- Beat in eggs one at a time
- Add in vanilla extract and lemon juice
- Layer chopped white chocolate over the top of cookie crust
- Pour half of the cream cheese mixture over the top of chopped chocolate
- Drizzle raspberry mixture over the top of cream cheese mixture and use a knife to swirl the raspberry into the cream cheese--Just a couple of times is great
- You don't want to blend the raspberry and cream cheese together too much
- Pour the other half of the filling into the crust
- Place the cheesecake into a water bath in the oven
- I used a 9 x 13 pan with the water reaching one inch up the side of pan
- Bake cake for about 2 hours or until the center moves only slightly when pan is shaken
- Remove cake from water
- Remove foil carefully
- Return cake to oven
- Cool, door ajar, heat off
- When cool, refrigerate overnight
- Serve with whip cream and shaved white chocolate
- Chill bowl and beaters
- Pour cream into chilled bowl
- Beat the cream until lines start to stay in the cream
- Add vanilla and 1/4 cup sifted confectioners sugar
- Continue beating until thick
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Leigh Anne,
I actually don’t eat cheesecake when I go to Cheesecake Factory because I LOVE the Miso Salmon and have to have it every time I go and then I have no room let for dessert. So my recommendation is to try the Miso Salmon.
I love the Anniversary cake that is chocolate cake and cheesecake. Absolutely delicious.
Even if I don’t have room for dessert, we always get something to go because it’s kind of a trek for us to get there, BUT my husband loves the Tiramisu (not the cheesecake one), my daughter likes the red velvet cheesecake and I always get the turtle cheesecake (amazing!). 🙂
It looks like the one at the Cheesecake factory, only better!! This is my hubby’s favorite cheesecake, too 🙂 I might have to make it for him for Valentines day!
You should try something very chocolaty next time you’re there 🙂
This is my favorite cheesecake at the Cheesecake Factory, too! I’m so glad you posted a recipe. I’ll definitely have to try it. Thank you so much for sharing!
The pineapple upside down cheesecake is my absolute favorite at Cheesecake Factory!! And the spicy cashew chicken is the best dish!
This looks delicious! Ethan wants me to make it :).
I love too many kinds of cheesecake, however last time I was there we had the Red Velvet Cheesecake Cake! AH-MAZE-ING!! I think you should recreate that! WOW!
Beautiful dessert for Valentine’s Day! Thanks for sharing!
Wow, this looks delicious AND easy enough to make 🙂 Typically I use a springform pan to make a cheesecake – is that the type you used? It’s been awhile since I made a cheesecake, but I don’t remember putting it in a water bath – interesting! Thx for the tip about the tin foil. I don’t eat at C.F. very often either but I would definitely try something with chocolate since you have such a sweet tooth 🙂
Hi Leigh Anne
Sorry I can’t figure out how to vote for the sandwich. I went to the link and clicked on what I thought I was supposed to and nothing happened. Any suggestions?
Me too. I always order the White Chocolate Raspberry. TCF is the only one who puts that layer of chocolate above the crust. YUM!! Thanks for the recipe. I will have to try this soon…
not sure what it is really called but i think it’s the godiva chocolate one, sinfully rich! i really want to go to cheesecake factory!!
We don’t get to Cheesecake Factory very often either (can’t afford the calories!! 🙂 but the Reese’s Peanut Butter Chocolate is absolutely wonderful and I’m not a huge peanut butter dessert person, but this is definitely worth a try. If you figure out how to make that one, I want to know!! 🙂
I am so glad that you liked the recipe. I have done the same thing for the white chocolate raspberry, only I use the white Lindt bar cut up.
At Cheesecake factory, the red velvet is pretty darn good. It’s the only one I have replicated yet. I love key lime, too.
“OK so I forgot to add the chocolate before I poured in the cheesecake mixture so I had to spoon out all the cheesecake mixture and add the chocolate in – not a pretty picture.”
Thank you, thank you for admitting this. I look at perfect looking blogs like yours and think no one ever makes the crazy mistakes i do!
I’m the same way. And this is perfect because I’m always trying to choose between this and the Raspberry Lemonade Cheesecake and I always choose Raspberry Lemonade. Now I can make this one at home. Thanks! I’m linking to this for a Valentine treat post… is it okay if I include a picture (linking back to you, of course).
Looks amazing.. thanks for the receipe
Leigh Anne,
Looks like I am the only male to comment but have to say that this looks delicious! I am the experimental cook in my home for desserts because I like trying new things and my wife likes the routine. I always make the deserts for our family reunions or any family get together. Happy I found this site and will try this out this weekend and will be back to try others you posted also.
Michael
I am so glad you created this recipe!!! The white chocolate raspberry is my absolute favorite. Olive Garden serves it as well. I really wanted to make it and as I searched recipes this one sounded the tastiest!!! I can’t wait to try it. We couldn’t find the cookie crumbs so the kids are scraping all the filling out of the Oreos, I think that they just want to eat the filling. LOL! Thanks for posting this! 🙂
I was googling layered cheesecakes and found yours. I love your pretty garnish and had to pin it! I should make the pink “love” for Valentines desserts.
I am LDS too! So nice to meet you!
So glad you found me! Visit often.
Thank you for the wonderful recipe. I’d like to try it but have a question. The crust calls for a 315 degree oven. The instructions don’t direct a change in the oven temperature. Does the cheesecake bake at 315 degrees also? Thank you – j
Yes it bakes at 315.
making this for tomorrow!! 🙂
Enjoy – it’s so good!!