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 Time20

Cook Time1 30

Rest/Chill Time8 30

Total Time10 20

Course: Dessert

Cuisine: American

Keyword: White Chocolate Cheesecake Recipe

Servings:

Calories: 767kcal

Ingredients

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