16 Reviews of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

From: Marie Nixon

On Nov 29, 2008

This is a beautiful cheesecake. I have to caution about the 1/2 cup raspberry preserves mixed with 1/4 cup water. I guess I did not use a high quality raspberry preserve so when I mixed it with 1/4 cup water and microwaved it, it got way too thin. I think it would have been best to microwave the preserves, stirred them and then if the mixture was too thick, add some water to it. Nonetheless, the cheesecake turned out fantastic. The water bath helped the cake to cook slowly and evenly. I made this a week in advance, froze it and thawed it overnight in the refrigerator before serving it. This is definitely a keeper and I will make it again for a special occasion.

From: Bobbie

On Jun 16, 2008

Absolutely "out of this world"!!! I've never had this cheesecake at the Cheesecake Factory — but there is no way theirs could outshine this recipe! What a beauty this is to "plate" — the almost black crust from the dark chocolate wafers, the white velvet texture of the cheesecake and that touch of red swirl from the rasphberry preserves!!! I decided to serve this with a raspberry sauce — "Raspberry Sauce" . It was a perfect match. I then added the shaved white chocolate curls on top of the sauce. I also used Splenda in place of the sugar and it worked great — plus I used sugar free raspberry preserves. I've made many a cheesecake over the years — but this is "THE BOMB". Don't skip the water bath!!!

From: Hardly a chef...

On Jul 12, 2009

Really, really good recipe, although I have had to increase the amount of white chocolate in the cheesecake to 6 ounces, and the raspberry preserves to 3/4 cup to get the different flavours to come out.

From: MelinOhio

On Jan 26, 2008

This is my favorite cheesecake at the Cheesecake Factory. I made as directed. but used a little less water with the preserves. Loved it, and it sure beats paying $8. a slice. I will make this again, thanks for sharing this recipe.

From: cookiedog

On Jan 17, 2009

Wow!!! This cheesecake got so many compliments. Several people told me it was the best cheesecake they had ever eaten. I used both white chocolate chips and white chocolate bar for the heck of it. Definitely go with the white chocolate bar- I could taste the difference when I bit a piece that had the chips in it and I thought the flavor was not as good as the bites with the bar.... I also had trouble with the white chocolate curls. They came out looking like bird droppings so I used some almond bark I had in the fridge and painted the backside of some lemon leaves I had in my garden. That I why my photo looks a bit different then it actually should. I also used seedless preserves with no additional water. If you need to make a nice dessert - you can't go wrong with this recipe. I was even asked if I was a professional cater by someone who ate this?!!! Give it a try, you will be glad you did.

From: cali~jenn

On Aug 4, 2008

i have made this recipe many times and it is a huge hit! i actually had an aunt buy a couple off of me one year so she could take them to work for her christmas buffet. i have to say it is a lot of work to me, but well worth the results! also i use the knotts raspberry preserves, it is seedless.

From: ATXChefInTraining

On Jun 16, 2008

Great recipe! I am just recently starting to learn how to cook and so far, everyone I have given a slice of this to has said that it is easily the best cheesecake they have had in their entire life. Thank you for the recipe!

From: DitaVT

On May 18, 2008

This turned out great. Love it!

From: Anjelphyre

On Jan 25, 2009

This was my first attempt at making a cheesecake and it was stellar! The only change I made was to drizzle the top with chocolate sauce and throw on some fresh raspberries. I will definitely make this again and again!

From: AmandaMcG

On Apr 13, 2009

Helpful hint: Try using unwaxed unflavored dental floss to cut the slices in the cake. It works great. I don't feel like explaining the details of how to do it, but if you look it up on google or yahoo you'll see how easy and effective it is. The slices were perfectly cut using this method. This cheesecake was delicious. I brought it to Easter dinner and my family and I loved it. I used a 9.5 inch springform pan instead of a 9 inch, so I reduced the cooking time to the 12 minutes plus about 45 mins instead of 50-60. The only thing that disappointed me was that I couldn't taste the white chocolate at all. I didn't add it to the top but I did put about 6 oz of it on the crust before cooking and nobody that ate the cake could taste it. I used one of the more expensive brands so I don't think it had anything to do with the quality of the chocolate. Next time I won't bother adding it. Anyways, it was still great and I will definitely make it again. Thanks for the recipe!