Ever since I found out about National Cheesecake Day last year, I cannot imagine my life without it. I LOVE cheesecake. Love it. I always have cream cheese on hand in my fridge just in case I have a hankering. And what better excuse to make cheesecake than National Cheesecake day?
Last year I made a copycat recipe of the white chocolate raspberry truffle cheesecake from the Cheesecake Factory. I was sorely disappointed. The crust was soggy and it just didn't seem right. So I decided to try again. I looked at a few different recipes and created my own version of the cheesecake. The result? So delicious!
I love a nice, solid crust so I used 2 cups of crushed oreos. And when I make cheesecake, I always use 2 packages of original cream cheese, and 2 packages of 1/3 fat cream cheese. I think this is my attempt to bring some little piece of "healthy" to my cheesecake.
Oh, and about the crazy method of turning off the oven and leaving the cheesecake in until room temperature? Believe me, you will never have a crack down the middle of your cheesecake if you do this.
One last thing - if you want to be able to slice your cheesecake cleanly, freeze the cheesecake and slice it with a super sharp knife that has been dipped into hot water. wipe off the water then make your cuts.
White Chocolate Raspberry Truffle Cheesecake
2 cups oreo cookies, crushed
1/3 cup sugar
1/3 c butter, melted
3.5 oz white chocolate, broken into small pieces
4 8 oz packages Philadelphia cream cheese at room temp
1 cup sugar
2 tsp vanilla
4 large eggs at room temp
¼ cup raspberry preserves
white chocolate, for garnish
whipping cream, for garnish
Preheat oven to 300 degrees Fahrenheit.
To make the crust, combine the crushed oreos, melted butter, and sugar until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Set the crust aside.
Stir the raspberry preserves until a nice, smooth consistency and set aside. Break the white chocolate into small chunks and set aside.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the vanilla and mix until combined.
Sprinkle 3.5 ounces 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't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
Bake in middle of oven for 60 minutes. Wrap bottom of spring-form pan with foil, so if the butter leaks, it won’t drip and make smoke in the oven.
Test for doneness by jiggling the pan – done when center jiggles, but doesn’t wobble (across the whole cheesecake). When done, turn off the oven and leave the cheesecake in the oven until it all comes to room temperature (about 4-5 hours).
Best when served cold.