Recipe Copycat White Chocolate Raspberry Truffle Cheesecake #cheesecake

INGREDIENTS

CRUST

• 1 1/2 c. finely crushed OREO cookie crumbs 20-30 cookies, filling removed
• 1/3 c. unsalted buttermelted

RASPBERRY SAUCE

• 10 oz. fresh raspberrieswashed & rinsed
• 1/4 c. granulated sugar
• 2 tbsp. lemon juice

CHEESECAKE FILLING

• 4 8 oz. pkgs. Philadelphia cream cheese room temperature
• 1 1/4 c. granulated sugar
• 1/2 c. sour cream room temperature
• 2 tsp. vanilla
• 5 eggs room temperature
• 4 oz. white chocolateroughly chopped

GARNISH

• 1 c. heavy whipping cream
• 1/2 c. powered sugar
• 2 oz. white chocolateshaved

INSTRUCTIONS

Prepare your roasting pan with an oven bag to surround your springform pan.


FOR THE CRUST

1. In a food processor, process the Oreo cookies (filling removed) until fine. This should take approx. 30-60 seconds. If there are still larger pieces continue processing until fine.
2. Mix together Oreo cookie crumbs and melted butter.
3. Press cookie mixture into a 9-inch springform pan. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom & partially up the sides of the springform pan. Transfer crust to the freezer while you prepare your raspberry sauce & filling.

FOR THE RASPBERRY SAUCE

1. In a medium saucepan, add the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved.
2. Strain sauce into a bowl to remove seeds. Set aside while you prepare your cheesecake filling & allow to cool.

FOR THE CHEESECAKE FILLING

• In the bowl of a stand mixer, using the paddle attachment, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on high 1-2 minutes until smooth and creamy; scraping down the sides of the bowl as needed.
• With the mixer going on medium speed, add in the eggs one at a time. Blend on high until the eggs have been incorporated & filling is smooth.

TO ASSEMBLE THE CHEESECAKE

1. Preheat oven to 475F. Place a large pan or oven-safe roasting pan & the oven bag filled with about 1/2-inch of water (on the outside of the bag) into the oven while it preheats.
2. Chop the 4 oz. of white chocolate into coarse chunks. Remove the crust from the freezer and sprinkle white chocolate chunks onto the bottom of the crust.
3. Pour half of the cheesecake filling on top of the white chocolate. Using a spatula smooth until even.
4. Drizzle about 1/4 c. the raspberry sauce over the entire surface of the filling. Use a butter knife to swirl the raspberry sauce into the cheesecake filling.
5. Pour the remaining half of the filling into the pan.
6. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl. Refrigerate the rest of the sauce. Carefully place the cheesecake into the water bath in the oven.
7. Bake for 12 minutes at 475F, then turn the temperature down to 350F and bake for 60 minutes (or until the top of the cheesecake turns a light brown or tan color).
8. When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

TO PREPARE CHEESECAKE FOR SERVING

1. Shave the remaining 2 oz. of white chocolate. Sprinkle the entire top surface of the cooled cheesecake white chocolate shavings.
2. Make the fresh whipped cream by whipping the heavy cream and powdered sugar in a stand mixer for 5-6 minutes on high until fluffy (being careful not to whip too long to create butter).
3. Pipe fresh whipped cream along the edges of the cheesecake. Garnish with raspberries.
4. Slice & Enjoy!

For more detail triedandtasty

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