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Yields: 12 servings Ingredients: Directions: 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 (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafer-- with the filling scraped out-- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumbs 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. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath. Put the crust in your freezer until the filliing is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix on medium speed for a couple minutes or until the ingredients are smooth and creamy. Be sure to scarpe 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 integrate the eggs. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks on the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple of passes is fine, you don't to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust. 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. 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. Type: Copycat 37 ratings · 1.5 hours · Vegetarian · Serves 24 One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle!One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle!
1 1/2 cup Granulated sugar 1 1/2 cup Oreo cookie crumbs 1 cup Heavy whipping cream 4 8 oz. pkgs. Philadelphia cream cheese Watch Explore When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Explore Food And Drink 00:00 00:00 Save Recipe from triedandtasty.com 37 ratings · 1.5 hours · Vegetarian · Serves 24 Tried and Tasty 271k followers More information Find this Pin and more on food by Rodica-Elena Barbarie.
Popular Cheesecake Cheesecake Factory Recipes Raspberry Cheesecake Cookies White Chocolate Raspberry Cheesecake Cheesecake Cake Homemade Oreo Cookies Homemade Desserts Chocolate Crust Chocolate Shavings More information Find this Pin and more on food by Rodica-Elena Barbarie. Ingredients
Produce 10 oz Raspberries, fresh Refrigerated 5 Eggs Condiments 2 tbsp Lemon juice Baking & Spices 1 1/2 cup Granulated sugar 1/2 cup Powered sugar 2 tsp Vanilla 6 oz White chocolate Snacks 1 1/2 cup Oreo cookie crumbs Dairy 1/3 cup Butter, unsalted 1 cup Heavy whipping cream 4 8 oz. pkgs. Philadelphia cream cheese 1/2 cup Sour cream Make it More like thisWhat is white chocolate raspberry truffle cheesecake?This White Chocolate Raspberry Truffle® is just one of the cheesecakes that we offer as the exclusive online vendor for The Cheesecake Factory®. Featuring a rich, creamy filling swirled with imported seedless raspberries and set in a chocolate crust, this pre-sliced cake is topped with white chocolate shavings.
How much is white chocolate raspberry cheesecake at Cheesecake Factory?Types of White Chocolate Raspberry Truffle Cheesecake
A slice will cost between $7 and $9, while a whole cheesecake will run from $60 to $80, depending on the size.
How many calories are in a white chocolate raspberry cheesecake from Cheesecake Factory?There are 900 calories in 1 slice of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake.
How to freeze mini cheesecakes?Can you freeze mini cheesecakes?. yes they can be frozen for up to 2 months.. place in an airtight container in a single row.. when you freeze cheesecakes it is possible for condensation to form on top of each little cake.. |