Indulge in a symphony of flavors with our delectable White Chocolate Truffle Cheesecake, a harmonious blend of creamy textures and rich chocolate decadence. This extraordinary dessert features a velvety white chocolate ganache nestled atop a luscious cheesecake filling, all resting on a crisp graham cracker crust. For those seeking a symphony of flavors, dive into our collection of cheesecake recipes, each a masterpiece in its own right. From the classic New York Cheesecake to the tangy Key Lime Cheesecake and the irresistible No-Bake Cheesecake, our curated selection offers a taste of heaven for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)
Provided by á-30256
Number Of Ingredients 16
Steps:
- Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath. Combine the raspberry preserves with 1/4 C. water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later. Measure 1 1/2 C. chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 C. melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs. Remove the crust from the freezer and sprinkle 4 oz. 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. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. Before serving, sprinkle the entire top surface of cheesecake with 2 oz. of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve. 12 Servings
WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE
This is a copycat recipe from the Cheesecake Factory. Creamy and delicious.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Place a large pan filled with about 1/2 inch of water into the oven while it preheats. This will be your water bath.
- 2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Allow preserves to cool, then put the bowl in the refrigerator until later.
- 3. Measure 1 1/2 chocolate cookie crumbs or (crush 20 Oreo cookies- with the filling scraped out- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted butter.
- 4. Press the crumb mixture into a 9 inch spring form pan that has been lined on the bottom and side with parchment paper.
- 5. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 rds the way up the side.
- 6. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking. Put the crust in the freezer until the filling is done.
- 7. Use an electric mixer to combine the softened cream cheese with the sugar, sour cream and vanilla. Mix on the lowest setting for a couple of minutes or until the ingredients are smooth and creamy. You don't want to beat too much air into the mixture, or it will fall and be grainy.
- 8. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
- 9. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
- 10. 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.
- 11. Pour the other half of the filling into the crust. Carefully place the cheesecake into the water bath in the oven.
- 12. Bake at 475 degrees for 12 minutes, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown.
- 13. Remove the cheesecake from the oven to cool on a cooling rack.
- 14. When the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
- 15. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.
BITTERSWEET CHOCOLATE CHEESECAKE WITH WHITE TRUFFLE SAUCE
You'll love this cheesecake--it's full of rich (but not too sweet) chocolate flavor!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 275°F. Lightly grease bottom and side of 9-inch springform pan. In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
- Bake about 1 hour 15 minutes or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
- Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
- In 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
- Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Store in refrigerator.
Nutrition Facts : Calories 435, Carbohydrate 27 g, Cholesterol 110 mg, Fiber 3 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 170 mg
WHITE CHOCOLATE TRUFFLE CHEESECAKE
Luxurious melt-your-mouth white chocolate cheesecake. Dust with cocoa powder or drizzle melted dark chocolate on top and serve with a side helping of a fruit coulis.
Provided by skinnylittlecook
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 8h36m
Yield 10
Number Of Ingredients 8
Steps:
- Mix biscuits and butter together in a bowl until well blended. Press crust mixture into the base of a deep, 8-inch springform cake pan.
- Place water in a small bowl. Sprinkle gelatin on top. Let stand until thickened, about 10 minutes.
- Heat a saucepan over medium-low heat; fill with water to just below the bottom. Place bowl of gelatin mixture over water; heat until mixture is dissolved, 1 to 2 minutes.
- Beat 1 1/2 cups plus 4 teaspoons cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Beat cream cheese and white chocolate together in a separate bowl bowl using an electric mixer until even and smooth; fold in whipped cream. Add gelatin mixture gradually; mix until just combined. Pour batter over the crust. Chill until set, 8 hours to overnight.
Nutrition Facts : Calories 628.8 calories, Carbohydrate 33.2 g, Cholesterol 131.1 mg, Fat 52.7 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 32.2 g, Sodium 428.6 mg, Sugar 21.2 g
Tips:
- Use high-quality white chocolate for the best flavor.
- Make sure the cream cheese is softened to room temperature before using.
- Chill the cheesecake for at least 4 hours, or overnight, before serving.
- Garnish the cheesecake with fresh berries, chocolate shavings, or whipped cream before serving.
- Store the cheesecake in the refrigerator for up to 3 days.
Conclusion:
This white chocolate truffle cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy, rich filling and truffle-like flavor, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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