white chocolate cheesecake recipe

Written BySheba G Updated On
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The Best white chocolate cheesecake recipe

I’ve always been a fan of white chocolate cheesecake, and for good reason. The combination of creamy white chocolate and rich cheesecake is a match made in heaven. My family loves it, and I love how easy it is to make.

This recipe is perfect for any occasion, whether it’s a special dinner or just a Tuesday night dessert. The best part? It’s surprisingly easy to make, and the end result is well worth the effort.

The origins of white chocolate cheesecake are a bit unclear, but I think it’s safe to say that it’s a modern creation. The first white chocolate was made by the Dutch in the 19th century, using cocoa butter that had been processed to remove its natural brown color. This created a milder flavor that was perfect for desserts.

From there, it was only a matter of time before someone paired it with cheesecake to create this amazing treat. One of the key techniques in making this recipe is getting the right balance between the cheesecake and the white chocolate. If you add too much white chocolate, it can overpower the entire dish.

And if you don’t use enough, it won’t be creamy enough. I like to use a combination of cream cheese and sour cream to give it that tangy flavor that pairs perfectly with the sweetness of the white chocolate. Another thing I love about this recipe is how versatile it is.

You can serve it at room temperature, or even chilled if you want a more gel-like texture. And if you’re feeling fancy, you can top it with fresh fruit or nuts for added flavor and texture.

White Chocolate Cheesecake

4.9 from 565 votes

This white chocolate cheesecake is a rich and creamy dessert with a buttery graham cracker crust. The smooth filling is infused with melted white chocolate and baked to a perfect set.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

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

For the Filling

8 oz white chocolate, chopped
24 oz cream cheese, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream

👨‍🍳Directions

1Preheat the oven to 325°F.
2Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
4Pour in melted butter and stir until the mixture is evenly moistened.
5Press the crumb mixture firmly into the bottom of the prepared pan.
6Bake the crust for 10 minutes until it is lightly golden and set.
7Remove from oven and let cool slightly.
8In a small saucepan over low heat, melt the white chocolate, stirring constantly until smooth.
9Remove from heat and let cool for a few minutes.
10In a large bowl, beat the cream cheese and 3/4 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
11Add vanilla extract and mix well.
12Add eggs one at a time, beating on low speed after each addition until just combined.
13Do not overmix.
14Fold in the melted white chocolate and sour cream until the filling is uniform.
15Pour the filling over the cooled crust and spread it evenly.
16Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
17Bake for 45 to 50 minutes, until the edges are set but the center still jiggles slightly when shaken.
18Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
19Remove the cheesecake from the water bath and let it cool completely on a wire rack.
20Refrigerate 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: 480 kcal🧈Total Fat: 33g💛Saturated Fat: 19g❤️Cholesterol: 115mg🧂Sodium: 320mg🌾Total Carbs: 40g🥦Dietary Fiber: 0g🍬Sugars: 32g🥩Protein: 8g

📝Notes

For best results, use high-quality white chocolate bars instead of chips, as they melt more smoothly. Allow the cheesecake to chill overnight for the creamiest texture. To prevent cracks, do not overbake and cool the cheesecake gradually in the oven.

Watch Video Of How White Chocolate Cheesecake Works

This white chocolate cheesecake recipe is always a good idea for any occasion, whether it’s a special dinner or just a Tuesday night dessert. It’s easy to make and looks impressive when served.

For storage, wrap your cooled cheesecake tightly in plastic wrap and refrigerate for up to 5 days. When reheating, simply thaw overnight in the fridge or microwave on low power for 30-60 seconds per side until warmed through.

❓ Frequently Asked Questions About White Chocolate Cheesecake

Q: What type of pan should I use for this recipe?

I recommend using a 9-inch springform pan for this recipe. It will ensure that your cheesecake releases easily when you’re ready to serve.

Q: Can I use regular chocolate instead of white chocolate?

No, using regular chocolate will give your cheesecake a completely different flavor profile.

Q: How do I ensure my cheesecake sets properly?

Make sure to chill your cheesecake in the refrigerator for at least 4 hours before serving.

Q: Can I make this recipe in advance?

Yes, you can make this recipe up to 24 hours in advance.

Q: What if my cheesecake doesn’t set properly?

In that case, try chilling it for an additional hour or two.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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