The Cheesecake Factorys White Chocolate Raspberry ... Recipe

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The Cheesecake Factorys White Chocolate Raspberry ...
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Ingredients
23
Count
Nutrition
461
Calories
Total time
75
Minutes
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Ingredients:

  • the cheesecake factory's white chocolate raspberry truffle cheesecake
  • for crust : 11/2 cups chocolate cookie crumbs or 20 crumbled oreo cookies (filling removed)
  • for filling
  • 1/4 cup water
  • 11/4 cups granulated sugar
  • 1/2 cup sour cream
  • 5 eggs
  • for garnish
  • whipped cream
  • preheat oven to 475 degrees.
  • place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath.
  • combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 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 11/2 cups chocolate cookie crumbs, or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, 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 in the water bath. put the crust in your freezer until the filling is done.
  • use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape 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 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don'tsp want 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 475of, then turn the oven down to 350of 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.
  • before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve , slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

Directions:

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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 461.22 Kcal (1931 kJ)
Calories from fat 202.17 Kcal
% Daily Value*
Total Fat 22.46g 35%
Cholesterol 106.16mg 35%
Sodium 154.06mg 6%
Potassium 129.96mg 3%
Total Carbs 60.94g 20%
Sugars 59.21g 237%
Dietary Fiber 0.2g 1%
Protein 5.88g 12%
Vitamin C 0.3mg 0%
Vitamin A 0.1mg 2%
Iron 0.4mg 2%
Calcium 82.3mg 8%
Amount Per 100 g
Calories 320.06 Kcal (1340 kJ)
Calories from fat 140.29 Kcal
% Daily Value*
Total Fat 15.59g 35%
Cholesterol 73.67mg 35%
Sodium 106.91mg 6%
Potassium 90.18mg 3%
Total Carbs 42.29g 20%
Sugars 41.09g 237%
Dietary Fiber 0.14g 1%
Protein 4.08g 12%
Vitamin C 0.2mg 0%
Iron 0.3mg 2%
Calcium 57.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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