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This cheesecake is a real treat. It has a smooth, creamy texture and a rich flavor. The crust is made from graham cracker crumbs, which adds a nice crunch. The filling is a mix of cream cheese and white chocolate, making it extra luscious. Topped with fresh raspberries and whipped cream, it looks as good as it tastes.

Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Indulge in the creamy delight of the Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake right in your kitchen! This scrumptious dessert features a perfect blend of sweet white chocolate and tart raspberries, making it a showstopper for any gathering. Discover the step-by-step guide, essential tips, and fun variations to customize it just for you. Click through to explore the full recipe and impress your friends and family with every slice!
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Ingredients
  

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar (for the filling)

3 large eggs

1 teaspoon vanilla extract

8 oz white chocolate, chopped

1 cup fresh raspberries (or you can use raspberry puree)

1/4 cup heavy cream (for topping)

1/4 cup powdered sugar (for topping)

Fresh raspberries and white chocolate shavings for garnish

Instructions
 

Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

    Melt the White Chocolate: In a microwave-safe bowl, combine the chopped white chocolate and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Allow it to cool slightly.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar on medium speed until fluffy and smooth. Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract and melted white chocolate, mixing until fully incorporated.

        Add Raspberries: Fold in the fresh raspberries gently into the cheesecake batter. If using raspberry puree, swirl it into the batter to create a marbled effect.

          Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for about 55–65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour to prevent cracking.

            Cool and Chill: After it has cooled, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight.

              Prepare the Topping: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake.

                Garnish: Decorate with fresh raspberries and white chocolate shavings on top for an elegant presentation.

                  - Prep Time: 30 minutes | Total Time: 6 hours (includes chilling) | Servings: 12 slices

                    Enjoy your homemade Decadent White Chocolate Raspberry Delight that brings the beloved Cheesecake Factory dessert to your kitchen!