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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