Best White Chocolate Cheesecake Truffles Recipes

COPYCAT CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 475 degrees.
• Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
• 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, then let the strained preserves sit to the side to cool.
• Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup 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 incorporate 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. 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 ounces of shaved white chocolate.

WHITE CHOCOLATE CHERRY CHEESECAKE TRUFFLES

Steps:

• Using a hand mixer, in a medium bowl mix cream cheese until smooth, adding powdered sugar, vanilla extract, and graham cracker crumbs until combined. Fold in cherries and chill a couple hours to overnight.
• When ready to roll line a sheet pan or cookie sheet with parchment paper and lightly spray with nonstick spray or a silicone mat and use either a cookie scoop or teaspoon to make even 1 1/2" balls (makes 2 dozen). Place back in fridge until chilled and firm, about 30 minutes.
• Melt bark or white chocolate in a double boiler or microwave safe dish, stirring every 15-30 seconds until melted and smooth, about 3 minutes. Dip each truffle using a spiral dipping tool or fork and tap a little for excess to run back into the bowl. Place back on sheet pan, adding sprinkles before it sets up or drizzle a little melted white chocolate over the top again if you don't have a helper, it sets up pretty quick. Refrigerate truffles to harden.

CHEESECAKE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
• Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
• Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
• Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
• Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
• Refrigerate for 2 hours before serving.

BITTERSWEET CHOCOLATE CHEESECAKE WITH WHITE TRUFFLE SAUCE

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.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE

Steps:

• Mix cracker crumbs and margarine.
• Line bottom of 994 springform pan.
• Freeze while preparing filling.
• Mix 3 packages cream cheese with fructose until well blended.
• Add egg substitue and yogurt and beat for 2 minutes.
• Pour into crust pan and set aside.
• Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
• Drop tablespoons of mix onto plain cheese batter.
• DO NOT SWIRL.
• Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
• Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE RECIPE - (4/5)

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