Cheesecake Factory White Chocolate Raspberry Cheesecake Recipe
This creamy delight combines the sweetness of white chocolate with the tangy notes of raspberry, creating a fusion that’s hard to resist.When making this at home, be sure to swirl the raspberry preserves gently into the batter to get that beautiful marble effect.Setting up a water bath in the oven is key to achieving a perfectly even bake and avoiding cracks on the top.
Ingredients
- 1 1/2 cups Crushed Oreos
- 1/4 cup Butter melted
- 2 cups Raspberries
- 2 tbsp Sugar
- 2 cups White Chocolate Chips
- 3 8 oz. packages Cream Cheese (softened)
- 1 1/2 cups Sugar
- 4 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Sour Cream
Instructions
- Preheat your oven to 325°F and prepare a 9-inch springform pan with nonstick spray.
- Mix the crushed Oreos and melted butter, then press the mixture into the bottom of the pan.
- Combine raspberries and 2 tablespoons sugar in a saucepan, cooking over medium heat until smooth. Strain the mixture to remove seeds and set aside.
- Melt white chocolate chips in a double boiler, stirring until smooth. Let them cool a little.
- Beat cream cheese and 1 1/2 cups sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Stir in melted white chocolate.
- Pour half of the cream cheese mixture over the crust. Drizzle 2 tablespoons of raspberry sauce over it and swirl gently with a knife.
- Add the remaining cream cheese mixture and raspberry sauce. Swirl again with a knife for a marbled effect.
- Bake for about 90 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door to cool.
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