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Love cheesecakes? Try our popular Easy Cheesecake Recipe made with three ingredients! I turned that same recipe into mini cheesecakes here.
Initially, I made this White Chocolate Raspberry Swirl Cheesecake, inspired by the Cheesecake Factory dessert, back in 2020.
And although it was good, it was not quite like the original from the popular restaurant. I still share that very exact recipe in PDF form, below the recipe card, if you’re curious to explore my older version of this cheesecake. But the new updated version is WAY better.
The new updated recipe was inspired by the Cheesecake Factory itself, where a chef actually makes the White Chocolate Raspberry Swirl Cheesecake in this video. It helped me tremendously to recreate the exact recipe.
As a graduate chef and blogger for over a decade, I have a feel for how recipes should turn out, taste, and look. This recipe was kitchen-tested and approved by all!
My Favorite Cheesecake Factory Cheesecake
One of my favorite creamy cheesecakes from The Cheesecake Factory is the White Chocolate Raspberry Truffle Cheesecake!
It’s been a favorite dessert for years! And really, any of their cheesecakes have so much flavor! Of course, the basic creamy base is the star, and then the fillings and toppings are versatile depending on the flavors you want to create.
The white chocolate raspberry cheesecake starts with a chocolate crust. Wafers to be exact, not Oreo’s.
According to the chef in the video, the creamy cheesecake base is very simple. He just blended cream cheese, granulated sugar, eggs, and heavy cream together to form a runny batter.
I make the raspberry sauce in-house, using frozen raspberries, and my family absolutely loves it! We drizzle more raspberry sauce over each slice of cheesecake, and I have this stuff in a bottle for chocolate cakes, etc. It’s a staple sauce!
The runny batter is what sets this cheesecake apart. It is what will make this cheesecake super creamy. At first, it will seem very jiggly and under-baked straight out of the oven, but once it cools, the cheesecake will firm up.
It then gets frozen. That is what the Cheesecake Factory does (they sell their cakes frozen), and some home bakers I know do too.
Freezing cheesecakes is the secret to getting evenly cut slices of cheesecake. It is a game-changer, and if you haven’t started, you need to! It is also the only way to keep a super creamy filling firm. I thaw my cheesecake about an hour before serving, and it still retains its fresh look without looking over-baked.
All that to say, I love this raspberry cheesecake! It’s perfectly sweet, has that fruity, tart flavor from the fresh raspberry sauce, an ultra-creamy middle, and is finished off with a white-chocolate-flavored icing (note: flavor, not actual white chocolate). It also has the most stunning swirls of whipped cream!
Cheesecake Factory Baking Hacks:
I also love how tall this cheesecake turns out to be when made in a smaller 9-inch springform pan. Parchment circles and side liners make a big difference in the outcome’s appearance. So, if you can buy those, the cheesecake will come off cleaner.
Note that baking cheesecake in a smaller pan will increase the bake time.
As a professional chef, I’ve found that the “low and slow” method has been a success for me when baking cheesecakes. I own a commercial oven and baked this particular cheesecake at 320°F for 1 hour and 5 minutes.
You know it’s done when the cheesecake reaches an internal temperature of 145-150°F. The outer edges should puff and rise around the edges, and the center should have a slight jiggle but not too much of a liquid wave. It will look jiggly but will continue to firm up as it cools down.
How To Make The Raspberry Sauce:
It’s essential to make this in advance so that it has time to cool before drizzling over the cheesecake batter.
- Take 8 oz of frozen raspberries and combine them in a small saucepan with 4 oz of granulated sugar, 1/4 cup water, and 1 tsp lemon juice.
- Boil on high for 3 minutes.
- Strain through a fine sieve, then bring back to a boil for one more minute or until the desired thickness is reached.
- Cool and transfer the raspberry sauce to a squeeze bottle. This is a very nice and thick syrup for cakes and glazes. I specifically created this sauce for cheesecakes.
Mise en PlaceEverything You Need! :
Equipment:
- Hand mixer
- Piping bag and large star tip
- 9-inch springform pan
- Large mixing bowl
- Rubber spatula
- A kitchen drinking glass to pack the crumb crust into the pan
Ingredients Needed:
- Chocolate Crust- is made from crushed chocolate wafers, melted butter, and granulated sugar. If you don’t have wafers, use Oreo cookies, but remove the cream fillings to get 2 cups of crushed cookies.
- Filling is a basic cream cheese filling that was custom-created for this raspberry swirl cheesecake. It’s a copycat of The Cheesecake Factory cheesecake filling made with softened cream cheese, granulated sugar, eggs, milk, and heavy cream.
- Toppings- in the video where The Cheesecake Factory Chef made the white chocolate raspberry cheesecake, he piped a white frosting over the top of the cheesecake. I went for the same look. If you’re looking for a truffle look, garnish with white chocolate shavings (or almond bark). I whipped heavy cream with a little bit of icing sugar to get nice, big swirls around the edges.
How To Make The Cheesecake Factory White Chocolate Raspberry Cheesecake:
- Make the raspberry sauce per the instructions and refrigerate until needed.
- Then make the chocolate crust. I used chocolate crumbs that I already had ground. Combine that with melted butter and granulated sugar. Pack into a parchment paper-lined 9-inch springform pan. Go high with the sides. Set it aside.
- Heat the oven to 320°F.
- Make the cheesecake filling by beating the cream cheese with sugar until smooth. Then add the eggs, and gradually beat in the heavy cream and milk. The batter should be creamy and somewhat runny.
- Bake for one hour and five minutes. If the center looks too wet, continue to bake for 10 more minutes. Cool completely, then freeze up to 24 hours before slicing. Allow 30 minutes of thawing before slicing.
Pro-Chef Tip: The white chocolate frosting doesn’t have any “real white chocolate” in it, but it works just the same with a sweet, prominent vanilla flavor from the icing sugar and milk. Making powdered sugar frosting is cheaper and more flavorful than shaving expensive white chocolate.
Why Did My Cheesecake Curdle?
There could be two reasons why your cheesecake curdled. 1) It was overbaked. 2) It was over beaten. Try to avoid those things and always start with softened cream cheese. I microwave my cream cheese until it is softened (a good rule of thumb is 20-30 seconds per 8 ounces of cream cheese).
Can I Use Oreo Cookies?
Yes, Oreo cookies can be used. I used ground chocolate crumbs for the chocolate wafers, and this saves lots of time. If using Oreo cookies, remove the fillings from 26 Oreo cookies and crush them to make two cups of fine crumbs.
How To Freeze and Slice a Cheesecake Properly?
The Cheesecake Factory freezes its cheesecakes for a reason. Frozen Cheesecakes slice more easily! I cool my cheesecake completely before freezing it for 24 hours. Then, I let it thaw for 30 minutes and frost it before cutting. This cheesecake can be refrigerated after slicing or kept frozen until needed.
Tips for making the Perfect Cheesecake:
- Make the raspberry sauce a day in advance, so it thickens and becomes syrupy.
- Bake this cheesecake at a low oven temperature to prevent it from rising too rapidly and cracking.
- Freeze the cheesecake before slicing. If you try to slice this soft, it will be a mess to handle. I like to freeze it 24 hours before cutting. Thaw it for 30 minutes, then slice.
- Overbeating the cheesecake filling can cause it to curdle.
More Cheesecake Recipes To Make:
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White Chocolate Raspberry Cheesecake
Equipment
- 1 9-inch springform pan, (can use a 10-inch springform pan)
- Piping Bags, (disposable or reusable)
- 1 Squeeze bottle, (for raspberry sauce)
Ingredients
Chocolate Crust:
- 2 cups chocolate cookie crumbs, (finely crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, (melted)
Cheesecake Filling:
- 32 oz softened cream cheese, (4-8 ounce packs)
- 1 1/2 cups granulated sugar
- 2 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 eggs
- 1/4 cup white chocolate chips
Raspberry Sauce:
- 8 oz frozen raspberries, (1 cup)
- 4 oz granulated sugar, (1/2 cup)
- 1/4 cup water
- 1 tsp lemon juice
White Chocolate Flavored Vanilla Frosting:
- 1/3 cup palm fruit shortening
- 2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 3 Tbsp whole milk
Whipped Cream Swirls:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Make the raspberry sauce: bring 8 oz frozen raspberries, 4 oz sugar, 1/4 cup water, and 1 tsp lemon juice to a boil in a small saucepan. Boil over medium-high heat for 3 minutes, stirring constantly. Strain and return to the saucepan, then boil for 1 more minute. Cool, then pour into a squeeze bottle. Keep refrigerated.
- Preheat the oven to 320°F. For the crust: combine 2 cups of finely crushed chocolate cookie crumbs, 1/4 cup sugar, and 1/2 cup melted butter in a medium bowl. Line a 9-inch springform pan with parchment paper* and press the crumbs into the lined pan using a glass. Press the crumbs high on the sides. Set aside.
- In a large bowl, beat 32 oz of cream cheese and 1 1/2 cups of sugar until smooth. Then beat in the eggs and gradually pour in 2 1/2 cups of heavy cream and 1/2 cup milk until just combined and smooth. The batter should be creamy and somewhat runny.
- Pour the batter into the prepared crust. Drizzle 1/3 to 1/2 cup of raspberry sauce over the cheesecake batter in a swirling motion. Sprinkle with 1/4 cup white chocolate chips, then insert a long skewer to create a marble design.
- Bake the cheesecake at 320°F for 1 hour and 5 minutes. Then turn off the oven and allow it to cool in the oven for 10 minutes. Remove onto a wire rack and cool completely. Freeze for 24 hours.
- Make the vanilla frosting by beating 1/3 cup of palm fruit shortening, 2 cups powdered sugar, 1 1/2 tsp vanilla, and 3 Tbsp milk in a medium bowl. Thaw the cheesecake 30 minutes before icing. Transfer the frosting to a piping bag and pipe it in a circular motion, starting from the center.
- In a medium bowl, beat 2 cups heavy cream with 1/2 cup powdered sugar until soft peaks form. Using a large star tip pipe out large swirls around the edges of the cheesecake. Then slice the cheesecake into 12 equal pieces. Keep refrigerated or frozen until needed.
Notes
- Make the raspberry sauce the day before for easier assembly.
- Use parchment paper rounds and side liners for easier handling. You can also cut out your own using large parchment paper sheets.
- White Chocolate Raspberry Cheesecake can be refrigerated for up to 5 days.
- The cheesecake will look jiggly when first removed from the oven, but it will continue to set as it cools. Freezing the cheesecake will make it easier to slice and serve, so that is a must!
- If storing the cheesecake in the freezer for over 24 hours, double-wrap it in plastic wrap to prevent freezer odors from seeping in. The frosting and whipped swirls on the cheesecake freeze well, too.
Nutrition (per serving)
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The Original Attempt to White Chocolate Raspberry Swirl Cheesecake:
