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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 3 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 cup sour cream - 1 cup white chocolate chips, melted and slightly cooled - 1 cup fresh raspberries - ¼ cup raspberry puree (from blended fresh raspberries) - Whipped cream (for topping) - White chocolate shavings (for garnish)

Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Indulge in the rich and creamy delight of the Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake right at home! This easy-to-follow recipe blends smooth white chocolate with fresh raspberries, creating an irresistible dessert perfect for any occasion. Gather your ingredients and discover tips for achieving the perfect texture.
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

1 cup white chocolate chips, melted and slightly cooled

1 cup fresh raspberries

¼ cup raspberry puree (from blended fresh raspberries)

Whipped cream (for topping)

White chocolate shavings (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

      Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Add in the granulated sugar and vanilla extract, mixing until well incorporated.

        Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

          Incorporate Sour Cream: Gently blend in the sour cream until fully combined.

            White Chocolate Mix: Slowly pour in the melted white chocolate while mixing on low speed until the filling is smooth and creamy.

              Swirl in Raspberries: Fold in the fresh raspberries and raspberry puree gently for a marbled effect.

                Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Place the cheesecake on a baking sheet and bake in the preheated oven for about 55-60 minutes, or until the center is set but slightly wobbly.

                  Cool: Remove the cheesecake from the oven and let it cool in the pan for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

                    Serve: Before serving, top each slice with a dollop of whipped cream and garnish with white chocolate shavings and a few fresh raspberries.

                      Prep Time: 20 min | Total Time: 6 hours (including cooling) | Servings: 12