White Chocolate Cheesecake

This extra rich and decadent white chocolate cheesecake is impressive to look at and will certainly blow your mind with its luxurious taste and texture.

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Nothing says indulgence like digging into a decadent, creamy slice of this stunning white chocolate cheesecake. Its luscious creamy texture, intense white chocolate flavor, and buttery graham cracker crust are a heavenly combination.

White Chocolate Cheesecake Ingredients

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White chocolate cheesecake truly is a decadent and indulgent treat. Imagine a creamy, tangy cheesecake filling with the luscious and slightly sweet flavor of white chocolate added in.

The result is a dessert that is rich, smooth, and utterly delicious. Each bite melts in your mouth, with the sweetness of the white chocolate contrasting perfectly with the tartness of the cheesecake.

You’ll need:

For The Graham Cracker Crust:

• 1½ cups of finely crushed graham crackers
• 2 tablespoons of granulated sugar
• ½ cup of salted sweet cream butter, melted and cooled

For The White Chocolate Cheesecake Filling:

• 1½ cups of good quality white chocolate baking chips (I used Ghirardelli brand)
• 3 tablespoons of heavy cream 
• 1 cup of granulated sugar
• 2½ tablespoons of cornstarch
• 4 (8-ounce) packages of cream cheese, softened
• ¼ cup of sour cream
• 4 extra-large eggs, room temperature
• 2 teaspoons of pure vanilla extract

For The White Chocolate Whipped Cream:

• ⅔ cup of heavy cream
• 1 cup of good quality white chocolate baking chips, melted and cooled
• 2 tablespoons of light corn syrup
• Fresh raspberries, washed and dried, optional garnish  
• White chocolate shavings, optional garnish  

Substitutions And Additions

FROSTING: You can substitute canned white frosting or cream cheese frosting for the white chocolate ganache frosting in this delicious recipe.

SOUR CREAM: Sour cream adds a creamy and tangy element to the cheesecake. If you don’t have sour cream on hand or prefer a different taste, you can substitute it with plain Greek yogurt or even buttermilk. Just be aware that the texture and tanginess may vary slightly.

VANILLA EXTRACT: Vanilla extract is a versatile flavor enhancer, but if you want to experiment with different flavors, you can try substituting it with almond extract, lemon extract, or even a bit of rum or bourbon for a unique twist. Remember that these substitutions will alter the overall flavor of the cheesecake, so adjust the quantity to your taste.

GRAHAM CRACKER CRUST: While the graham cracker crust provides a classic base for this cheesecake, you can switch it up by using other types of cookies or crackers. For example, you could try using chocolate cookies for a chocolatey crust or even ginger snaps for a spiced twist. Crush the cookies or crackers and follow the same measurements as the graham crackers in the original recipe.

How To Make This White Chocolate Cheesecake Recipe

While it takes a few steps to make a cheesecake, it is definitely worth the time. Follow our step-by-step instructions below.

STEP ONE: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Set it aside.

STEP TWO: Add the crushed graham cracker crumbs and granulated sugar to a medium bowl and stir. Add the melted butter and stir to coat the graham cracker crumb mixture completely.

STEP THREE: Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat bottomed 1 cup measuring cup to press the buttered crumbs)  Bake for 10 minutes on the middle rack. Remove from the oven and reduce the oven temperature to 325°F. Allow the crust to cool while you prepare the cheesecake filling.

STEP FOUR: Add the white chocolate baking chips and heavy cream to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth. Be careful not to overheat the baking chips, they will seize up. Set the melted chocolate aside to cool while you prepare the rest of the filling.

STEP FIVE: Add the sugar and cornstarch to a small mixing bowl. Whisk to combine.

STEP SIX: Using a stand mixer or a large bowl and an electric mixer on medium-high speed, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.

STEP SEVEN: Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until well incorporated. 

STEP EIGHT: Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.

STEP NINE: Keep the mixer speed on medium-low speed and add the vanilla extract. Mix just until incorporated.

STEP TEN: Add in the cooled white chocolate mixture. Mix just until combined and smooth.

STEP ELEVEN: Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up the sides of the pan to the top outer edge. This will help ensure no leakage from the water bath.

STEP TWELVE: Pour the cheesecake mixture into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.

STEP THIRTEEN: Place pan into a large roasting pan and place the roasting pan into the oven on the middle rack.

STEP FOURTEEN: Pour the boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.

STEP FIFTEEN: Bake cheesecake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1 to 2 inches. Leave the cheesecake to sit in the oven for 1 hour. 

STEP SIXTEEN: Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours. 

STEP SEVENTEEN: Add the heavy cream, white chocolate chips, and corn syrup to a heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until the chocolate is melted and smooth. Allow the mixture to cool and cover it with plastic wrap, be sure to allow the plastic wrap to touch the chocolate mixture. This will keep the mixture from forming a “skin”. Chill for at least 2 hours. 

STEP EIGHTEEN: Just before you are ready to serve the cheesecake, make the white chocolate ganache frosting. Remove the plastic wrap from the white chocolate and cream. Use a handheld mixer on high speed to beat the mixture for 1½ to 2 minutes. The mixture should resemble frosting. 

STEP NINETEEN: Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. 

STEP TWENTY: Add the white chocolate frosting to a disposable piping bag fitted with a large star tip (I used 1M). Use even pressure to pipe a decorative border around the edge of the cheesecake. Sprinkle the white chocolate shavings and fresh raspberries over the center of the cheesecake. Keep refrigerated until you are ready to slice and serve.

How To Serve

This delectable white chocolate raspberry cheesecake is so beautiful that it would be an excellent choice to make for special occasions.

For a little something extra, add a scoop of vanilla ice cream and a homemade hot chocolate to drink.

Decadent cheesecakes are definitely a rewarding treat when they are ready to be enjoyed. Our lemon cheesecake and caramel apple cheesecake are as impressive and delicious as they sound.

MORE CHEESECAKE RECIPES

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Storage

Properly storing your cheesecake will help maintain its flavor and texture, ensuring that each slice tastes just as delicious as the first. Here are some handy tips on how to store your white chocolate cheesecake.

MAKE AHEAD: If you’re planning ahead for a special occasion or simply want to get a head start, you can make this white chocolate cheesecake ahead of time. After baking and cooling the cheesecake, remove it from the springform pan and place it on a serving plate. Cover it tightly with plastic wrap or an airtight container and store it in the refrigerator for up to 2 days before serving. This will allow the flavors to meld together, resulting in an even more delicious dessert.

IN THE FRIDGE: Store any leftover white chocolate cheesecake with raspberries in the refrigerator, covered with plastic wrap, for up to 5 days. 

IN THE FREEZER: You can freeze the baked and ungarnished cheesecake for up to 2 months. Allow the cheesecake to thaw overnight in the refrigerator before decorating and serving.

This creamy white chocolate cheesecake takes a little time to make but is well worth the wait once you take your first bite. An amazing dessert, the combination of tangy cream cheese and sweet white chocolate creates the perfect balance of flavors.

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White Chocolate Cheesecake

5 from 1 vote

This extra rich and decadent white chocolate cheesecake is impressive to look at and will certainly blow your mind with its luxurious taste and texture.

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 10 hours hours 20 minutes minutes

Servings 12

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Ingredients

  

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Graham Cracker Crust

• 1½ cups graham crackers, finely crushed
• ½ cup salted sweet cream butter, melted and cooled
• 2 tablespoons granulated sugar

White Chocolate Cheesecake Filling

• 1½ cups good quality white chocolate baking chips, I used Ghirardelli brand
• 3 tablespoons heavy cream
• 1 cup granulated sugar
• 2½ tablespoons cornstarch
• 32 ounces cream cheese, softened
• ¼ cup sour cream
• 4 extra large eggs, room temperature
• 2 teaspoons pure vanilla extract

White Chocolate Whipped Cream

• ⅔ cup heavy cream
• 1 cup good quality white chocolate baking chips, melted and cooled
• 2 tablespoons light corn syrup
• Fresh raspberries, washed and dried, optional garnish
• White chocolate shavings, optional garnish

Instructions

 

• Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Set it aside.
• Add the crushed graham crackers and granulated sugar to a medium-sized mixing bowl and stir. Add the melted butter and stir to coat the graham cracker crumb mixture completely.
• Spread and press the coated crumb mixture evenly in the bottom of the prepared pan. (I usually use a flat bottomed 1 cup measuring cup to press the buttered crumbs). Bake for 10 minutes on the middle rack. Remove from the oven and reduce the oven temperature to 325°F. Allow the crust to cool while you prepare the cheesecake filling.
• Add the white chocolate baking chips and heavy cream to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely smooth. Be careful not to overheat the baking chips, they will seize up. Set it aside to cool while you prepare the rest of the filling.
• Add the sugar and cornstarch to a small mixing bowl. Whisk to combine.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese and sour cream for 1 to 1½ minutes until smooth. Scrape down the sides of the bowl as you go and also the bottom of the mixing bowl to make sure all ingredients are well mixed.
• Add in the sugar mixture and continue mixing for another 1 to 1½ minutes until well incorporated.
• Lower the mixer speed to medium-low. Add the eggs one at a time, beating well after each egg until no yellow streaks remain.
• Keep the mixer speed on medium-low and add in the vanilla extract. Mix just until incorporated.
• Add in the cooled white chocolate mixture. Mix just until combined and smooth.
• Tear 2 large pieces of heavy-duty aluminum foil. Wrap the outside of the springform pan. Be sure both pieces of foil are large enough to cover all the way up to the top outer edge of the pan. This will help ensure no leakage from the water bath.
• Pour the cheesecake filling into the prepared and foil-wrapped pan. Tap the pan a couple of times on the counter to remove any air bubbles.
• Place the cheesecake pan into a large roasting pan and place the roasting pan into the oven on the middle rack.
• Pour boiling water into the roasting until it comes up about 1 inch on the side of the cheesecake pan.
• Bake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open about 1 to 2 inches. Leave the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.
• Add the heavy cream, white chocolate chips, and corn syrup to a heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until the chocolate is melted and smooth. Allow the mixture to cool and cover it with plastic wrap, be sure to allow the plastic wrap to touch the chocolate mixture. This will keep the mixture from forming a “skin”. Chill for at least 2 hours.
• Just before you are ready to serve the cheesecake, make the white chocolate ganache frosting. Remove the plastic wrap from the white chocolate and cream. Use a handheld mixer on high speed to beat the mixture for 1½ to 2 minutes. The mixture should resemble frosting.
• Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle.
• Add the white chocolate frosting to a disposable piping bag fitted with a large star tip (I used 1M). Use even pressure to pipe a decorative border around the edge of the cheesecake. Sprinkle the white chocolate shavings and fresh raspberries over the center of the cheesecake. Keep refrigerated until you are ready to slice and serve.

Notes

• It is helpful to use parchment paper circles at the bottom of the springform pan. This will help your graham cracker crust release from the bottom of the pan when transferring the cheesecake to a serving plate.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
• It is very important that all of your cream cheese is at room temperature before mixing. This will help ensure your cream cheese filling is smooth and creamy.
• It is very important to be patient while you are baking this raspberry white chocolate cheesecake. The lower temperature and longer baking time will help keep the cheesecake from cracking.

Nutrition

Calories: 767kcal | Carbohydrates: 59g | Protein: 11g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 441mg | Potassium: 279mg | Fiber: 0.5g | Sugar: 50g | Vitamin A: 1643IU | Vitamin C: 0.3mg | Calcium: 186mg | Iron: 1mg

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