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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar

Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

Indulge your sweet tooth with the Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake! This delicious recipe features a creamy filling with rich white chocolate, fresh raspberries, and a crunchy graham cracker crust. Perfect for impressing guests or treating yourself, this guide provides step-by-step instructions and expert tips to ensure success. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

4 large eggs

8 oz white chocolate, melted and cooled

1 cup fresh raspberries

For the raspberry sauce:

1 cup fresh raspberries

½ cup granulated sugar

2 tablespoons lemon juice

2 tablespoons water

Instructions
 

Preheat the oven to 325°F (160°C).

    Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until crumbly. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake crust for 10 minutes. Remove from the oven and let it cool.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until well combined.

        Incorporate the eggs: Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.

          Fold in melted chocolate and raspberries: Gently fold in the melted white chocolate and fresh raspberries into the cheesecake batter until evenly distributed.

            Bake the cheesecake: Pour the cheesecake mixture over the cooled crust. Bake in the preheated oven for about 1 hour, or until the edges are set but the center still slightly jiggles.

              Cool and refrigerate: Turn the oven off and crack the door, allowing the cheesecake to cool for about 1 hour before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.

                Prepare the raspberry sauce: In a small saucepan, combine the fresh raspberries, sugar, lemon juice, and water. Cook over medium heat, gently mashing the raspberries, until the mixture thickens (about 10 minutes). Strain through a fine sieve to remove the seeds and let it cool.

                  Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Drizzle the raspberry sauce over the top and garnish with additional fresh raspberries if desired.

                    Prep Time: 20 minutes | Total Time: 6 hours (including chilling) | Servings: 12 slices

                      - Presentation Tips: Serve each slice on a dessert plate with a drizzle of raspberry sauce on the side and a sprig of mint for added color. Enjoy this luxurious treat!