OLIVE GARDEN WHITE CHOCOLATE RASPBERRY CHEESECAKE

 I’ve had a thing for Olive Garden’s white chocolate raspberry cheesecake since way back when I was in college. There’s something about the Oreo cookie crust, the raspberry swirl cheesecake, and the white chocolate candy flakes that make this dessert simply heavenly.

Now even though it seems to be available at Cheesecake Factory, we can’t get this cheesecake at Olive Garden anymore. Never fear, though, because we all know that homemade is better anyway.

And especially in this case, homemade is way better. You’re going to absolutely love this cheesecake from the first bite.



Ingredients

1 chocolate cookie crust

32 ounces cream cheese

3/4 cup pure cane sugar

2 teaspoons vanilla extract

1/2 teaspoon almond extract

4 large egg yolks

2/3 cup raspberry sauce

4 ounces white chocolate

2 cups whipped cream


Instructions

First things first, make your chocolate cookie crust in a 9″ springform pan(sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.

Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.

Pre-heat the oven to 325°.

Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.

Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.

When your batter is creamy and smooth, pour half the batter into your crust. 

Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there. 

Swirl the sauce into the batter with a table knife.

Pour the rest of the batter on, and add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.

Again, swirl the sauce into the batter with a table knife.

Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.

Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.*

Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 

Now you can remove your cheesecake from the oven and allow it to cool completely.

Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 

Next day, your cheesecake is ready to decorate, with white chocolate and a small batch of whipped cream.

Shave or curl the white chocolate with a vegetable peeler or chocolate shaver until you have enough chocolate to cover the top of your cheesecake.

Sprinkle the chocolate over the entire top of the cheesecake.

Add small swirls of whipped cream all around the edge of the cheesecake. 

Finally, slice the cheesecake up and serve! 

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