MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Raspberry Truffle Cheesecake
Categories: Desserts, Fruits, Chocolate, Dairy, Cheese
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Chocolate cookie crumbs
+=OR=+
20 Crumbled Oreo cookies;
- filling removed
1/3 c Butter; melted

MMMMM--------------------------FILLING-------------------------------
1/2 c Raspberry preserves
1/4 c Water
32 oz Cream cheese
1 1/4 c Granulated sugar
1/2 c Dairy sour cream
2 ts Vanilla extract
5 lg Eggs
4 oz White chocolate; in chunks

MMMMM--------------------------GARNISH-------------------------------
2 oz Shaved white chocolate
Whipped cream

A restaurant food cloning mission could not be thorough
without reverse-engineering this top-selling cheesecake
from The Cheesecake Factory. I'm not sure why it's called
"truffle," but who cares when you've got raspberry
preserves swirled throughout the cream cheese filling,
with a layer white chocolate chunks on a crumbled
chocolate cookie wafer crust. -- Robert

Preheat oven to 475øF/245øC.

Place a large pan or oven-safe skillet filled with about
1/2" of water into the oven while it preheats. This will
be your water bath.

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. Strain to remove the
raspberry seeds (toss 'em out), then let the strained
preserves sit to cool, then put the bowl in the fridge
until later.

Measure 1 1/2 cups 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 cup
melted butter. 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 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.

Carefully place the cheesecake into the water bath in the
oven. Bake for 12 minutes at 475 degrees, then turn the
oven down to 350øF/175øC 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 ounces 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.

Makes 12 servings

Recipe by Robert Halyna

From: http://www.recipelink.com

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