The sheer indulgence of White Chocolate Cheesecake is enough to make any dessert lover swoon. Creamy, rich, and elegantly sweet, this classic treat takes cheesecake to a dreamy new level with the addition of velvety white chocolate. The graham cracker crust delivers the perfect crunch, while the filling is smooth, tangy, and sophisticated—truly a showstopper for holidays, birthdays, or whenever you crave a slice of pure bliss. Get ready to fall in love with every bite!

White Chocolate Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This White Chocolate Cheesecake calls for basic ingredients, each one carefully selected to create a luxurious texture and unforgettable flavor. Stick with top-quality staples and you’ll be rewarded with a slice that’s creamy, dreamy, and practically melts in your mouth.

Graham cracker crumbs: The foundation of our crust, these add a hint of honeyed crunch and a classic cheesecake backdrop.
Granulated sugar: Sweetens both the crust and the filling, balancing the tangy and creamy notes.
Unsalted butter (melted): Holds the crumbs together and imparts a lovely richness to every bite of crust.
Cream cheese (softened): The star of the show—softened cream cheese whips up smooth, light, and luscious.
Large eggs: Give structure and silkiness to the filling, ensuring it sets just right.
Vanilla extract: Infuses the cheesecake with warm, aromatic undertones.
Sour cream: Adds a refreshing tang and extra creaminess to the batter.
White chocolate (melted and slightly cooled): The signature flavor—pick high-quality chocolate for the most decadent results.
Pinch of salt: Just a touch enhances all the other flavors, making the sweet and creamy notes pop.

How to Make White Chocolate Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and mixing up the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Make sure every crumb is buttery and clumping together—the texture should remind you of wet sand for the perfect press. Firmly pat this mixture into the bottom of a 9-inch springform pan, making an even layer. Once pressed, pop it in the oven and bake for 10 minutes, then set aside to cool as you whip up the filling.

Step 2: Beat the Cream Cheese

In your largest mixing bowl, beat the softened cream cheese until it’s beautifully smooth—it should look silky and lump-free. This step is key for a creamy texture later, so don’t rush. When the consistency is right, sprinkle in the sugar and beat again until everything turns light and fluffy, about 2 minutes. The air you’re whipping in now will pay off big time in the final cheesecake.

Step 3: Add the Eggs

Crack in the eggs one at a time, mixing thoroughly after each addition. This gentle approach keeps the batter creamy and prevents overmixing, which can cause cracking. At this stage, take a second to scrape down the sides and bottom of the bowl—you want every bit of cream cheese to be fully incorporated.

Step 4: Flavor and Fold

Next, blend in the vanilla extract, sour cream, and a good pinch of salt. These ingredients heighten the cheesecake’s tang and sweetness, adding depth to every spoonful. Now, gently fold in the melted white chocolate until absolutely smooth and uniform—don’t rush, and be careful not to deflate your lovely batter!

Step 5: Assemble and Bake

Pour the silky filling over the cooled crust in the springform pan, smoothing the top with a spatula. Give the pan a gentle tap or two on the counter to release any stubborn air bubbles hiding beneath the surface. Slide it into the oven and bake for 50 to 60 minutes, or until the center is just set but still has a little jiggle—it’ll finish firming up as it cools. When baking is done, turn off the oven but leave the cheesecake inside with the door slightly open for an hour. This helps avoid cracks and ensures a satiny, custardy texture.

Step 6: Cool and Chill

Once your White Chocolate Cheesecake has had its gentle oven rest, bring it out to cool completely on the counter. Don’t be tempted to hurry this process—rushing can result in a sunken center. After it’s cooled to room temp, cover and refrigerate for at least four hours, or (ideally!) overnight. This chilling time lets the flavors meld and the texture set to perfection.

How to Serve White Chocolate Cheesecake

Garnishes

Dress up each slice with a flourish. Fresh berries (raspberries, strawberries, or blueberries) add a bright contrast, while white chocolate curls and a light dusting of powdered sugar bring a gorgeous, festive sparkle. For holiday flair, a drizzle of berry coulis or homemade caramel can really make each serving unforgettable.

Side Dishes

Pair your White Chocolate Cheesecake with something to complement its creamy richness. Think fresh fruit salad to cut through the decadence or a strong espresso to balance the sweet notes. If you’re feeling extra indulgent, try a scoop of raspberry sorbet or even a citrusy curd on the side for the ultimate dessert plate.

Creative Ways to Present

Swap the traditional wedges for bite-sized mini cheesecakes baked in a muffin tin—perfect for parties or picnics. You can even layer cubes of cheesecake in parfait glasses with berries and whipped cream for a stunning trifle effect. For a modern twist, serve on slate boards with scattered pomegranate seeds and edible flowers for a showpiece dessert.

Make Ahead and Storage

Storing Leftovers

White Chocolate Cheesecake keeps beautifully in the fridge. Place leftover slices in an airtight container or cover the pan tightly with plastic wrap. It will stay lush and flavorful for up to three days, making it a fantastic make-ahead option for busy hosts.

Freezing

If you find yourself with extra slices, you can freeze them! Wrap individual portions tightly in plastic wrap, then foil, and seal in a freezer-safe bag. Thaw overnight in the refrigerator before serving—while the texture might become a touch firmer, the flavor will be just as heavenly.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it slightly warmer, let a slice sit at room temperature for 20 to 30 minutes before serving. Avoid using the microwave, as it can cause the delicate texture to break down or become rubbery.

FAQs

Can I use store-bought crust for this White Chocolate Cheesecake?

Absolutely! While homemade graham cracker crust adds a lovely homemade touch, a store-bought crust can save time. Just make sure it’s sturdy enough to hold the decadent filling.

What kind of white chocolate works best?

Go for high-quality bars or couverture white chocolate, rather than chips or candy melts. Real cocoa butter delivers the best flavor and ensures your cheesecake is smooth and creamy.

How do I prevent cracks in my cheesecake?

Let the cheesecake cool gradually by turning off the oven and leaving the door ajar. Avoid overbeating the batter and bake just until set with a slight center jiggle; both steps help minimize cracks.

Can I make this recipe gluten-free?

Yes! Simply swap traditional graham crackers with a gluten-free variety for the crust. Double-check all other ingredients, especially chocolate, to make sure they’re gluten-free as well.

How early can I prepare White Chocolate Cheesecake before a party?

You can bake the cheesecake up to two days in advance. Chill well, and don’t garnish until just before serving for the freshest, prettiest presentation.

Final Thoughts

I hope you’re as excited as I am to try this luscious White Chocolate Cheesecake! Whether you’re sharing slices with loved ones or sneaking a treat for yourself, this dessert always delights. Give it a spot at your next celebration and get ready for rave reviews!

White Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

Author: admin
Total Time: 6 hours 20 minutes (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy richness of this decadent White Chocolate Cheesecake. A buttery graham cracker crust holds a luscious filling of cream cheese, white chocolate, and a hint of sour cream, creating a dessert that’s perfect for any special occasion.

Ingredients

Scale

Graham Cracker Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
8 ounces white chocolate, melted and slightly cooled
Pinch of salt

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Instructions

Preheat the oven: Preheat to 325°F (163°C).
Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake.
Make filling: Beat cream cheese, sugar, eggs, and vanilla. Add sour cream, salt, and melted white chocolate.
Bake: Pour filling over crust, bake until set but slightly jiggly.
Cool: Leave in the oven with the door cracked open, then refrigerate.