White Chocolate Cheesecake
My all-time favorite White Chocolate Cheesecake has a thick creamy filling and a buttery cookie crumb crust, topped with whipped cream and chocolate shavings. I love serving this beautiful cheesecake for birthday parties or simply as a sweet treat after a nice family dinner.
I absolutely love making cheesecakes, and I’ve built a beautiful little collection on my blog over the years. A few of my favorites? There’s the dreamy extreme Oreo cheesecake, my refreshing summery no-bake peach cheesecake, and my kids’ top pick; the strawberry cheesecake pie. I’d love for you to browse through the whole cheesecake section, every recipe is foolproof and handpicked to make things easy and fun in the kitchen. Oh, and of course, don’t miss my cheesecake factory’s original copycat recipe, it’s a reader favorite and absolutely worth trying.
Table of contents
Since I already shared my Godiva cheesecake made with dark chocolate, I knew I had to make a white chocolate version for all of you who’ve been asking. This one uses simple ingredients; digestive biscuits, a few baking staples, and some fresh berries to dress it up and make it look super cute. I’ll walk you through it step by step so you can nail it and wow your family and friends!
Why you will love this recipe
- Melt-in-your-mouth kind of good: This white chocolate cheesecake is so smooth and velvety thanks to the full-fat cream cheese, sour cream, and melted white chocolate.
- Simple everyday ingredients: I love that I don’t have to run to five different stores to make this. Most of the ingredients like vanilla, eggs, and white chocolate are already in my kitchen.
- Perfect for special moments: This is the cheesecake I make when I want something that looks impressive but it is easy to make. With the whipped cream and fresh berries on top, it makes a beautiful centerpiece for birthdays or dinner parties.
- It’s mom-tested and family-approved: Between my kids, my husband, and a few neighbors who always seem to show up when I bake, this cheesecake never lasts long. It’s not overly sweet, just the right balance of creamy filling and crunchy crust with a dreamy white chocolate flavor.
What you will need
For the crust:
- Digestive biscuits: I crush the biscuits into fine crumbs to make a sturdy and tasty base.
- Melted butter: I always use unsalted melted butter to hold the crust together and keep the flavor balanced.
For the filling:
- Full-fat cream cheese: I let it come to room temperature so it blends smoothly without lumps.
- Full-fat sour cream: I always go for full fat because it makes the filling extra creamy and rich.
- Vanilla extract: I stick with pure vanilla for the best flavor.
- White chocolate: I melt white chocolate chips or bars and let it cool a bit before mixing it in.
- Superfine or caster sugar: I usually use caster sugar, but granulated works just fine too.
- Cornstarch: I mix it with the sugar to help everything stay smooth and lump-free.
- Large eggs: I bring them to room temp so they mix evenly into the batter.
Garnish:
- Whipped cream: I like to whip up my own with heavy cream and a little powdered sugar until it’s light and fluffy.
- Sliced fresh strawberries: I tuck them between the whipped cream swirls for a pop of color and fresh flavor.
- White chocolate shavings: I pile them right in the center for an extra-pretty finishing touch.
How to make
Preheat the oven: I set my oven to 350 degrees F and line the bottom of my springform pan with parchment paper to keep the crust from sticking.
Make the crust: While the oven preheats, I grind the biscuits into fine crumbs using my food processor. Then I mix in the melted butter until it looks like wet sand. I pour the mixture into my prepared pan and press it down firmly with my fingers or the bottom of a measuring cup to shape the crust. After that, I bake it for 10 minutes, then take it out and let it cool for a few minutes while I prep the filling.
Make the filling: Once the crust is out, I lower the oven temperature to 285 degrees F. While it cools a bit, I grab a big mixing bowl and stir together the cream cheese and sour cream using a balloon whisk. I make sure to mix gently instead of whipping so I don’t add too much air into the batter.
Mix it all: I start by stirring the cornstarch and sugar together in a small bowl. Then I add that to the cream cheese mix and keep stirring until it looks smooth. I pour in the vanilla, give it another mix, and then crack in the eggs one at a time, mixing gently after each one so everything stays creamy.
Add melted chocolate and pour: I melt the white chocolate in a microwave-safe bowl, then slowly stir it into the cheesecake batter until everything is smooth and creamy. After that, I pour the filling over the cooled crust and use a spatula to gently smooth out the top.
Bake and cool: I place the white chocolate cheesecake on a baking sheet and bake it at 285 degrees F for about 70 minutes until the edges are set but the center still has a little jiggle. Then I turn off the oven, crack the door open, and let the cheesecake slowly cool down to room temperature right inside the oven.
Chill overnight: Once the cheesecake has cooled to room temperature, I pop it in the fridge for at least four hours, but overnight is even better. I keep it chilled until I’m ready to take it out of the pan and finish assembling.
Decorate and serve: Once the cheesecake is fully chilled, I gently remove it from the springform pan and place it on a serving plate. Then I decorate with whipped cream rosettes around the edges, add strawberry slices in between, and sprinkle white chocolate shavings right in the center. After that, all that’s left to do is slice and enjoy!
Expert tip
Go easy with eggs
As a mom who bakes a lot of cheesecakes at home, I highly recommend following my expert advice to make the best white chocolate cheesecake: once you add the eggs, don’t mix too much. Just stir each one in gently until it’s blended in. Overmixing adds too much air, and that can make the cheesecake crack while it bakes. Trust me, you don’t want to serve that to your loved ones.
More tips to consider:
- I’ve used a regular cake pan before with parchment paper hanging over the edges. It makes it super easy to lift the cheesecake out once it’s cooled.
- Use good quality white chocolate for this dessert. Besides cream cheese, white chocolate is the main ingredient and should be the best you can get.
- Another way to melt chocolate is to heat cream in a small saucepan on medium heat. Then, add hot cream to the white chocolate in a heat-proof bowl and stir until it is melted. Let the ganache cool slightly before adding it to the cream cheese mixture.
- To get neat slices, I warm my knife under hot water, dry it off, and slice while it’s still warm. I do that every time for clean edges.
- If your cheesecake cracks, don’t worry. I just cover it with ganache or a bit of whipped cream and it still looks beautiful.
Recipe variations:
- Berry swirl: I swirl in about 3 tablespoons of raspberry or blueberry jam into the batter before baking. It gives each slice a fruity flavor and a fun marbled look.
- Oreo crust: Sometimes I crush up 20 Oreo cookies for the crust instead of using biscuits. Then I top it with fresh strawberries or a spoonful of berry sauce for extra sweetness.
- Graham cracker base: If I want a more classic crust, I use about 1 and ½ cups of graham cracker crumbs mixed with melted butter. It’s simple and always a crowd-pleaser.
- Vanilla bean paste: Instead of regular vanilla, I add 1 teaspoon of vanilla bean paste for a richer vanilla flavor throughout the cheesecake.
- Holiday peppermint cheesecake: For winter gatherings, I mix in ¼ cup of crushed peppermint candies and sprinkle a little more on top before serving.
Serving suggestions
When I made this white chocolate cheesecake for my daughter’s birthday, it was the first dessert gone. I set it right in the middle of the table, topped it with whipped cream and strawberries, and to be honest, it was prettier than the cake from the bakery. I think it was the perfect way to end the night after serving burrata bruschetta as an appetizer and grilling a whole chicken with grilled vegetables for the main dish.
If you’re making this for a party, I’d say set it right next to a bowl of strawberry sauce and maybe even a strawberry cobbler too. The three together always make the dessert table look so pretty and colorful, and trust me, our friends and family are always impressed!
How to store leftovers:
- Store: I keep any leftover white chocolate cheesecake in an airtight container in the fridge, and it stays fresh for four to five days.
- Freeze: If I want to save it longer, I wrap each slice in plastic wrap, then foil, and pop it into a freezer-safe container. It holds up great for about three months.
- Thaw: I just move it to the fridge the night before and let it thaw slowly.
Frequently asked questions
This part can be a little tricky, but I always check by giving the pan a gentle wiggle. If the outer edges are set and the center has a slight wobble, it’s ready to come out. The cheesecake will continue to set as it cools, so don’t wait until it’s completely firm in the oven or it might end up dry.
I’ve had a few cracked cheesecakes over the years, and it usually comes down to mixing the eggs too much or baking at a high temperature. I’ve learned to stir each egg in gently just until it disappears into the batter. Then I cool the cheesecake in the oven with the door slightly open so it cools slowly and doesn’t shock.
No water bath needed here, which I love. I just bake it low and slow and it comes out creamy and smooth every time. I’ve tested it both ways, and this one bakes just fine without the extra steps like wrapping the pan or using steam.
More amazing cheesecake recipes to try:
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White Chocolate Cheesecake
Ingredients
Crust:
- 2 ¼ cups finely crushed digestive biscuits or graham crackers
- 6 tablespoons unsalted butter melted
- 1/4 cup finely chopped macadamia nuts optional but delicious
White chocolate cheesecake filling:
- 24 oz full-fat cream cheese room temperature
- 1 cup sour cream room temperature
- 1/2 cup white granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 12 oz high-quality white chocolate melted and cooled until warm
Garnish:
- white chocolate shavings
- whipped cream
- fresh berries
Instructions
Crust:
- Preheat oven to 350 degrees F. Adjust the oven rack to the middle position.
- Line the bottom of a 9-inch springform pan with baking paper.
- In a large bowl, mix the crust ingredients, until the mixture resembles wet sand, if needed add a bit more melted butter. Transfer the mixture into the prepared springform pan and, using the flat bottom of a measuring cup, evenly press into the bottom and about 2 inches up around the edge.
- Bake the crust in the preheated oven for 10 minutes, then remove from the oven and set it aside. Once its cool enough to handle, cover the sides and bottom in aluminum foil to avoid any leaks, or you can just place it in a baking sheet when baking the cheesecake.
White chocolate cheesecake filling:
- Reduce the oven temperature to 285ºF.
- In a large bowl by hand or using a stand mixer, fitted with a paddle attachment, beat the cream cheese and sour cream together until smooth. Make sure you beat on low speed, to avoid adding too much air into the batter.
- Next, mix the cornstarch with the sugar in a small bowl, and add the mixture to the cheesecake filling.
- Add the vanilla and mix well until combined.
- Add the eggs, one at a time, mixing well after each addition, until smooth. Make sure to scrape the sides and bottom of the bowl from time to time.
- Add the melted white chocolate (NOT HOT) and mix well until fully combined.
- Transfer the white chocolate cheesecake filling to the cheesecake crust and smooth out the top with an offset spatula.
- Bake at 285ºF for 60-70 minutes, or until the edges are fully set and slightly puffed up, and the middle is still a bit wobbly when you shake the pan. Start checking the cheesecake about 10 minutes before the recommended baking time.
- Turn off the oven and allow the cheesecake to completely cool in the oven with the oven door opened ajar.
- Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours best to stay overnight.
- Before serving, decorate it with whipped cream, fresh berries, and white chocolate shavings.
Notes
Go easy with eggs
As a mom who bakes a lot of cheesecakes at home, I highly recommend following my expert advice: once you add the eggs, don’t mix too much. Just stir each one in gently until it’s blended in. Overmixing adds too much air, and that can make the cheesecake crack while it bakes. Trust me, you don’t want to serve that to your loved ones.More tips to consider:
- I’ve used a regular cake pan before with parchment paper hanging over the edges. It makes it super easy to lift the cheesecake out once it’s cooled.
- Use good quality white chocolate for this dessert. Besides cream cheese, white chocolate is the main ingredient and should be the best you can get.
- Another way to melt chocolate is to heat cream in a small saucepan on medium heat. Then, add hot cream to the white chocolate in a heat-proof bowl and stir until it is melted. Let the ganache cool slightly before adding it to the cream cheese mixture.
- To get neat slices, I warm my knife under hot water, dry it off, and slice while it’s still warm. I do that every time for clean edges.
- If your cheesecake cracks, don’t worry. I just cover it with ganache or a bit of whipped cream and it still looks beautiful.