white chocolate cheesecake recipe

Written ByJenny Smyth Posted on
white chocolate cheesecake recipe
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The Best white chocolate cheesecake recipe

I’m so excited to share with you my favorite white chocolate cheesecake recipe. This dessert is a staple in our household, and I’m sure it will become one in yours too. The combination of creamy cheesecake and rich white chocolate is a match made in heaven.

I first encountered this recipe on a food blog, and I was immediately drawn to its simplicity and elegance. The best part? It’s incredibly easy to make, even for a novice baker like me.

My family loves it when I serve this cheesecake at our family gatherings, and it’s always the first dessert to disappear. The texture is silky smooth, and the flavors are perfectly balanced. I’ve experimented with various toppings, from fresh berries to caramel sauce, but the classic combination of whipped cream and chocolate shavings is still my top choice.

One of the things I love about this recipe is that it’s versatile enough to suit any occasion – whether you’re hosting a dinner party or just need a sweet treat after a long day. Plus, it’s surprisingly healthy considering it’s a dessert! With only 250 calories per serving, you can indulge without feeling too guilty.

My kids adore helping me in the kitchen, and they’re always eager to get involved in the process of making this cheesecake. They love measuring out the ingredients and stirring the batter until it’s smooth and creamy. It’s a great way to spend quality time together as a family while creating something delicious for everyone to enjoy.

White Chocolate Cheesecake

White Chocolate Cheesecake

4.6 from 622 votes

A creamy and indulgent cheesecake made with white chocolate, set on a buttery graham cracker crust. This dessert is perfect for special occasions or as a sweet treat for white chocolate lovers.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

8 ounces white chocolate, chopped
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

👨‍🍳Directions

1Preheat oven to 325°F.
2Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
3In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
4Stir in melted butter until the mixture is evenly moistened.
5Press the mixture firmly into the bottom of the prepared pan using a flat-bottomed glass.
6Bake for 10 minutes until the crust is lightly golden and set.
7Remove from oven and let cool completely.
8In a small saucepan over low heat, melt the white chocolate, stirring frequently until smooth.
9Remove from heat and allow to cool slightly.
10In a large bowl, beat the cream cheese and 1/2 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
11Add eggs one at a time, beating well after each addition.
12Mix in vanilla extract and sour cream until combined.
13Gradually pour in the melted white chocolate and mix until the filling is smooth and uniform.
14Pour the filling over the cooled crust and spread evenly.
15Place the springform pan inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan.
16Bake for 45 to 50 minutes until the edges are set and the center is slightly jiggly when gently shaken.
17Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
18Remove from the water bath and let cool completely on a wire rack.
19Refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Small saucepan
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 0g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For best results, use high-quality white chocolate bars rather than chips for smoother melting. Ensure all ingredients are at room temperature to avoid lumps in the filling.

Watch Video Of How White Chocolate Cheesecake Works

This white chocolate cheesecake recipe has been a staple in our household for years now – we just can’t get enough of its creamy texture and rich flavors! Whether you’re hosting a dinner party or just need a sweet treat after a long day, this recipe is sure to impress your guests (or satisfy your cravings).

And don’t worry about leftovers – we’ve got some fantastic storage ideas below so you can enjoy your leftover cheesecake for days to come! So go ahead, give this recipe a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About White Chocolate Cheesecake

1.

What type of cheese should I use for this recipe?

For this white chocolate cheesecake recipe, you’ll want to use high-quality cream cheese that’s softened to room temperature. This will ensure that your cheesecake turns out light and fluffy rather than dense or grainy.

2.

Can I substitute other types of chocolate for the white chocolate?

While you can experiment with different types of chocolate, keep in mind that white chocolate has a unique flavor profile that pairs perfectly with the cream cheese. If you substitute it with milk or dark chocolate, the taste will be altered significantly.

3.

How do I ensure my cheesecake doesn’t crack?

To prevent cracking, make sure your pan is properly greased before pouring in the batter. Also, avoid overbaking – check on it frequently until it reaches the desired consistency.

4.

Can I make this cheesecake ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it in the fridge until you’re ready to bake it.

5.

Is this recipe suitable for vegans?

Unfortunately not – the cream cheese and eggs used in this recipe are not suitable for a vegan diet.

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