White Chocolate Raspberry Truffle Cheesecake (Cheesecake Factory–Style Copycat)
A rich, bakery-style cheesecake inspired by the Cheesecake Factory classic. This dessert features a chocolate cookie crust, ultra-creamy white chocolate filling, and vibrant raspberry swirls for an elegant, indulgent finish.
Equipment
- 9-inch springform pan
- food processor
- Mixing bowls
- Electric mixer
- roasting pan (for water bath)
Ingredients
- 20 chocolate sandwich cookies, filling removed
- 1/3 cup unsalted butter, melted
- 1/2 cup raspberries, fresh or frozen
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 1/2 teaspoons lemon juice
- 32 oz full-fat cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 4 oz white chocolate, chopped
Instructions
- Preheat oven to 475°F (245°C). Crush chocolate cookies into fine crumbs, mix with melted butter, and press firmly into a 9-inch springform pan. Freeze crust while preparing filling.
- Combine raspberries, sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 5–8 minutes until thick. Strain to remove seeds and cool.
- Beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time, mixing gently. Fold in white chocolate.
- Pour half the batter over crust, drizzle with raspberry sauce, and swirl gently. Add remaining batter, drizzle more sauce, and swirl again.
- Place pan in a water bath. Bake at 475°F for 12 minutes, then reduce to 350°F and bake 60 minutes until edges are set and center jiggles slightly.
- Turn oven off and leave cheesecake inside for 1–2 hours. Refrigerate overnight before slicing and serving.
Notes
Always use room-temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. A water bath and slow cooling are key for a professional finish. Chill overnight before slicing for clean cuts.