A copycat version of a national chain’s white chocolate raspberry truffle cheesecake – so light and fluffy and full of creamy white chocolate and swirls of raspberry!
My sister-in-law was coming to visit us, and I asked her what kind of dessert she wanted me to make. Sadly, she mentioned that she was on some kind of diet, so I got sad. Then she mentioned that she could “cheat” for a few days so my eyes perked up again.
When I asked my husband what I should bake for his sister, he told me that she has always been a big cheesecake fan. I know she loves pumpkin cheesecake, but I am aware that my husband doesn’t. So, I dug deep into my memory and remembered that one of my favorite cheesecakes from a national restaurant chain was their white chocolate raspberry truffle cheesecake. I’ve already made Patty’s white chocolate cheesecake for her and her family many times, so adding a raspberry swirl into it would be a logical next step.
I made a new cheesecake recipe and was weary about the technique – it had a LOT of butter in the crust, a layer of non-melted white chocolate, a liquid raspberry “sauce” that was more water-like, and a strange baking temperature (475 for 12 minutes and then down to 350 for another 50-ish minutes). Nevertheless, I tried it, and the resulting cheesecake was an epic fail. Butter overflowed beyond the lip of my cheesecake pan and made a large puddle on the bottom of the oven, which caused my house to smoke up, so we had to open all the windows. The white chocolate part burned and tasted horrible, and the top of the cheesecake was crisp and gross. There was nothing good about the cheesecake.
I had to redeem myself, and do it quickly. The next week, I went back to my tried and true white chocolate cheesecake and just made a few additions.
Anyway, this cheesecake was HEAVENLY. And it cost a lot less than a slice of the same thing at that national restaurant chain (and was way better than the failed version)!
White chocolate raspberry truffle cheesecake
- 16 ounces chocolate cream cookies crushed
- 1 stick (8 Tablespoons) unsalted butter, melted
- 4 packages (8 ounces each) cream cheese softened
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 2 ounces plain Greek yogurt or sour cream optional
- 4 eggs
- 1 stick 8 Tablespoons unsalted butter, melted
- 16 ounces white chocolate finely chopped
- 1/2 cup seedless raspberry preserves heated in the microwave for about 30 seconds and then stirred
- Preheat your oven to 270 degrees F. Line the outside of a 10" springform pan with aluminum foil. Mae sure you wrap it well. Place it on a baking sheet and set aside.
Make the crust
- Combine the cookie crumbs and the melted butter together in a medium sized bowl. Transfer to your springform pan and press it into the pan and about halfway up the sides. Set aside.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the cream cheese, sugar, heavy cream, and Greek yogurt together on medium speed until light and fluffy, about 1-2 minutes. Add in the eggs, one at a time, until everything just comes together. Add in the melted butter and white chocolate until just incorporated. Do not over mix or else your cheesecake may crack.
- Add about half of the cheesecake batter on top. Add the raspberry preserves on top and swirl it with a knife. Then add the remaining cheesecake batter on top.
- Bake in your preheated oven for 90 minutes. Turn the oven off and crack the oven open and allow the cheesecake to sit in the oven for another 30 minutes. Then remove the cheesecake from the oven and allow to cool on the countertop. Then transfer to your refrigerator and allow to cool overnight.
- Once the cheesecake is completely cool, slice and serve. Feel free to garnish with whipped cream, shaved white chocolate, additional raspberry sauce (if you saved some) or chocolate curls. Leftovers should be stored, covered, in the refrigerator and will keep for several days.