Treat yourself to a slice of our White Chocolate Cheesecake! It's a dreamy dessert that mixes creamy cheesecake with rich white chocolate, making each bite melt in your mouth. Perfect for any get-together, it’ll satisfy your sweet tooth and impress your friends!
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White Chocolate Cheesecake Recipe
I love baking cheesecake for special occasions or dinners because it looks fantastic and tastes delicious! Plus, it's awesome for making ahead of time since it needs to chill a bit.
Throughout the years, I've experimented with various versions of this vanilla bean cheesecake. This month, I decided to mix things up by adding white chocolate.
This white chocolate cheesecake is definitely one of my favorites! It's creamy, has a buttery Oreo crust, and the white chocolate gives it a rich flavor. It looks fancy, but it is very easy to make. This makes it great for holidays, birthdays, or any time you want to treat yourself.
Why You'll Love This Dessert
- Rich Flavor Combo: The creamy white chocolate mixed with the tangy cream cheese is delightful! They balance so well together, making every bite enjoyable.
- Golden Oreo Crust: Let's be honest: Golden Oreos make everything better! They add the perfect sweet crunch to complement the creamy filling.
- Creamy & Smooth Texture: Cheesecake lovers know that the texture is everything, and this one is silky-smooth every time.
- It Looks Fancy, But It's Easy! This cheesecake looks like a total showstopper, but it's surprisingly easy to make with just a few ingredients. It's perfect for special occasions.
Main Ingredients
Making an amazing white chocolate cheesecake recipe with simple pantry ingredients is easy.
- Golden Oreo Crust: Crushed cookies and melted butter make a great crust. If you don't like Oreos, use a graham cracker crust instead.
- White Chocolate Chips: Choose a good quality chocolate. You can also use baker's white chocolate bars. I recommend roughly chopping them so they melt better.
- Heavy Cream: Melts the chocolate and adds moisture to the filling.
- Cream Cheese: Use three blocks of full-fat cream cheese for the best taste.
- Granulated White Sugar: Sweetens the batter.
- All-Purpose Flour: Stabilizes the filling slightly so it doesn't crack.
- Sour Cream: Plain Greek yogurt is a good substitute for this ingredient.
- Eggs: Binds the ingredients together and gives them a smooth and rich texture.
How To Make White Chocolate Cheesecake
This white chocolate cheesecake couldn’t be easier to make, has a show-stopping look, and is packed with incredible flavor.
- Pulse the cookies in a food processor until they become crumbs. Stir in the melted butter, then press the mixture evenly on the sides and bottom of the pan.
- Beat the cream cheese and sugar in a large bowl until smooth and creamy. Mix the melted white chocolate, vanilla extract, flour, and sour cream again. Use a rubber spatula to scrape the sides of the bowl.
- Gently add the eggs and beat just until combined. Pour the batter onto the prepared crust, then bake it in a preheated oven. Once it is done baking, open the oven door slightly and turn the oven off.
- After 10 minutes, remove the cheesecake and place it on a wire rack. Run a knife around the edges, and continue cooling for an hour at room temperature before refrigerating overnight.
BruCrew Tip: Decorate the top of the cheesecake with homemade whipped cream and white chocolate shavings.
Storage Recommendations
Keep the cheesecake in an airtight container in the refrigerator for 4-5 days.
You can freeze it whole or cut it up and wrap individual slices in plastic wrap. Refrigerate the dessert for at least 4 hours before freezing. Thaw in the fridge overnight before serving.
Tips and Tricks
- White chocolate can be tricky! Melt it slowly in the microwave at half power, or use a double boiler. Stir often to keep it smooth.
- Do not overmix the batter, which can cause air bubbles and cracks. Mix until everything is smooth to maintain that creamy texture.
- Line the bottom of your pan with parchment paper,
- Baking the cheesecake over a steam bath helps it bake evenly and prevents cracks. Place a large sheet pan on the bottom oven rack and pour warm water halfway up the sides.
- After baking, turn off the oven and open the door slightly, letting the cheesecake cool inside for about 10 minutes. Then, move it to the counter to cool more before refrigerating.
- Use a knife to loosen the sides of the pan. Cheesecakes shrink as they cool. If the cake is still attached to the pan, it will pull and cause cracks in the center.
- This dessert needs time to set, so let it chill in the fridge overnight. The flavor and texture will be perfect!
- You can switch up the toppings by adding fresh raspberries or drizzling dark chocolate, caramel, or strawberry sauce. The cheesecake is delicious on its own, but the toppings really make it a fun treat!
FAQs
Absolutely! Regular Oreos will give it a chocolatey twist, which is delicious, too. But the Golden Oreos are the way to go if you want that classic white chocolate flavor.
A springform pan is best because it easily releases the cheesecake without damaging it.
The cheesecake is done when the edges are set and the center slightly jiggles. If you overbake, it might crack, so keep a close eye on it toward the end.
Cracking can happen if the cheesecake cools too quickly, is overmixed, or is baked at too high a temperature. Using a steam bath and allowing it to cool slowly helps prevent cracks.
More Full-Size Cheesecake Recipes
- Orange Cream Cheesecake
- Funfetti Cheesecake
- Blackberry Cheesecake
- Chocolate Chip Cheesecake
- Lemon Meringue Cheesecake
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Recipe
White Chocolate Cheesecake
Ingredients
For the Crust
- 34 Golden Oreos
- 6 tablespoons salted butter, melted
For the Filling
- 2 cups white chocolate chips
- ⅔ cup heavy cream, room temperature
- 3 - 8 ounce packages cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons all purpose flour
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Place the golden Oreos in a food processor and pulse until they are crumbs. Stir the butter into the crumbs until combined.
- Press the mixture into the bottom and halfway up the sides of the prepared pan.
- Bake the crust for 10-12 minutes or until golden brown. Remove it and allow it to cool completely.
- Place a large sheet pan on the bottom oven rack and fill it halfway with warm water.
- Place the white chips in a medium-sized bowl. Heat the heavy cream in the microwave for 30-second increments or over low heat on the stove until steaming. Do not boil.
- Pour the hot cream over the chips and allow them to sit for 5 minutes. Whisk together the white chocolate chips and cream to form a smooth liquid. Set it aside, but do not let it harden.
- Beat the cream cheese and sugar in a large mixing bowl until light and fluffy.
- Slowly mix the white chocolate ganache into the cream cheese mixture, mixing continuously and scraping the sides of the bowl with a rubber spatula.
- Mix in the flour, sour cream, and vanilla extract until combined. Scrape the sides of the bowl if necessary.
- Add the eggs, mixing on low just until thoroughly combined.
- Pour the batter onto the cooled crust and gently tap the pan on the counter to remove any air bubbles.
- Place the pan on the oven rack directly above the steaming water. Bake for 70-80 minutes or until the edges are set and the center jiggles like Jello.
- Turn off the oven and let the cheesecake cool with the door ajar for 10 minutes.
- Remove the cheesecake from the oven and place it on a wire rack. Gently run a knife around the top edges of the cheesecake to loosen it from the sides of the pan, being careful not to disturb the crust. Allow it to cool to room temperature for about 1-2 hours.
- Cover with plastic wrap and refrigerate for 6 hours or overnight. When ready to serve, remove the sides of the pan and place the cheesecake on a plate. Garnish with whipped cream and chocolate curls before serving.
Notes
- White chocolate can be tricky! Melt it slowly in the microwave at 50% power or over a double boiler, stirring frequently to maintain a smooth consistency.
- Do not overmix the batter, which can cause air bubbles and cracks. Mix until everything is smooth to maintain that creamy texture.
- Line the bottom of your pan with parchment paper,
- Baking the cheesecake over a steam bath helps it bake evenly and prevents cracks. Place a large sheet pan on the bottom oven rack and pour warm water halfway up the sides.
- After baking, turn off the oven and open the door slightly, letting the cheesecake cool inside for about 10 minutes. Then, move it to the counter to cool more before refrigerating.
- Use a knife to loosen the sides of the pan. Cheesecakes shrink as they cool. If the cake is still attached to the pan, it will pull and cause cracks in the center.
- This dessert needs time to set, so let it chill in the fridge overnight. The flavor and texture will be perfect!
- You can switch up the toppings by adding fresh raspberries or drizzling dark chocolate, caramel, or strawberry sauce. The cheesecake is delicious on its own, but the toppings really make it a fun treat!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 672Total Fat: 48gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 144mgSodium: 404mgCarbohydrates: 54gFiber: 1gSugar: 42gProtein: 9g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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