White Chocolate Raspberry Truffle Cheesecake (Cheesecake Factory Copycat Recipe)
ep 1 of a long journey to recreate every single cheesecake from the cheesecake factory at home
If you ever go to the Cheesecake Factory with me, I’m ordering this flavor every- single- time. I am veryyy loyal to this flavor.
White Chocolate Raspberry Truffle has always been my favorite. The balance of rich white chocolate, tart raspberry, and that chocolate cookie crust is hard to beat, so naturally, this is the flavor I had to kick off this series with.
This is episode one of a new project where I’m recreating every Cheesecake Factory cheesecake at home, starting with the one I know best. The goal is to get as close as possible to the real thing in flavor, structure, and overall experience.
And I can say this one delivers. The taste is nearly identical, and it honestly tastes better because everything homemade just tastes better.
The only intentional difference is the texture, which I explain later on, and how to adjust it if you want that ultra-dense, restaurant-style finish.
What’s Ahead
I’m currently plotting out my schedule for tackling every single one of these Cheesecake Factory cheesecakes at home. If you have a favorite you want to see next, let me know.
More cheesecakes coming soon…
Recipe Info
Yield: 1 (9”) cheesecake
Oven Temp: 325°F
Bake Time: 55–60 minutes
Chill Time: Minimum 6 hours, preferably overnight
Pan Size Note:
This recipe is written for a 9” cheesecake. To make a 6” cheesecake, reduce all ingredients by about 40% and bake at 325°F for 35–40 minutes.
Ingredients
Chocolate Cookie Crust
24 Oreo cookies, filling removed (about 2 cups or 300g crumbs)
⅓ cup unsalted butter, melted or 75g
Optional: 2 tbsps granulated sugar or 25–38g
White Chocolate Cheesecake Filling
4 (8 oz) blocks cream cheese or 907g, softened
¾ cup granulated sugar or 150g
½ tsp salt or 3g
½ cup sour cream or 120g
4 large eggs, room temperature
1 tsp vanilla extract or 5g
8 oz white chocolate or 225g, melted and slightly cooled
Optional: zest of ½ lemon
Raspberry Swirl
1½ cups raspberries or 180g
½ cup granulated sugar or 100g
1 tbsp lemon juice or 15g
2 tbsp or 30g of water
2 tsp or 10g of cornstarch
Whipped Cream Topping
1 cup heavy cream, cold or 240g
⅓ cup confectioners’ sugar or 40g
½ tsp vanilla extract or 2g
Garnish
White chocolate shavings or curls
whipped cream
Optional: fresh raspberries
