Creamiest White Chocolate Cheesecake Recipe

White Chocolate Cheesecake has a thick, rich creamy filling and a buttery cookie crumbs crust topped with chocolate shavings and whipped cream. White chocolate cheesecake is a decadent dessert for a special occasion or just a dessert for a family dinner. We love cheesecakes and have a huge collection on our blog, and this Classic New York Cheesecake is one of my favorites.

Ever wonder where white chocolate came from? It was the Nestle Company that accidentally discovered this delicious creamy chocolate in the 1930s. They were trying to make a children’s dietary supplement and mixed vitamin-infused milk powder with cocoa butter to make a solid bar. This was the first white chocolate. Once they realized how delicious it was, Nestle put it on the market as Milkybar, the first white chocolate candy bar in 1936. 

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Ingredients needed:

For the crust:

• Digestive biscuits: Ground into fine crumbs.
• Melted butter: Unsalted butter is best.

For the white chocolate cheesecake filling:

• Full-fat cream cheese: Room temperature cream cheese.
• Full-fat sour cream: You want full fat to make it extra creamy.
• Vanilla extract: Pure vanilla extract is best.
• White chocolate: You can use white chocolate chips, baking chocolate, or white chocolate bars. Melt and cool slightly.
• Superfine or caster sugar: Granulated sugar is fine too.
• Cornstarch: Mixed with the sugar to keep it from clumping.
• Large eggs: At room temperature.

Garnish:

• Whipped cream: Make your own with heavy cream and powdered sugar.
• Sliced fresh strawberries: Between whipped cream rosettes.
• White chocolate shavings: In the center. 

How to make white chocolate cheesecake from scratch?

Make the cheesecake crust:

1. Preheat oven: First, preheat oven to 350 degrees F and line a springform pan with baking paper.
2. Make the crust: In the meantime, grind biscuits into fine crumbs with a food processor. Mix with melted butter until it forms a wet-sand texture. Pour it into the pan and press it with your fingers or measuring cup to make a firm crust.
3. Bake and cool: Last, bake in preheated oven for 10 minutes. Then, remove it and let it cool slightly.

Make the white chocolate cheesecake filling:

1. Turn oven down: Now, turn the oven down to 285 degrees F.
2. Make the cheesecake filling: While you wait, mix cream cheese and sour cream in a large bowl with a balloon whisk. Mix instead of whip because you do not want it to aerate.
3. Mix it all: After, mix the cornstarch and sugar in a small bowl and then add the sugar mixture to the cream cheese mixture. Mix until smooth. Add vanilla and mix well. Add eggs one at a time, mixing after each one. 
4. Add melted chocolate: Then, melt chocolate in a microwave-safe bowl. Add the melted white chocolate mixture to the cheesecake batter and stir well until combined and smooth. Transfer the white chocolate cheesecake mixture to the cheesecake crust and smooth out the top.
5. Bake cheesecake: Now, place the white chocolate cheesecake on a baking sheet in the preheated oven and bake at 285 degrees F for about 70 minutes, or until the edges are set and slightly puffy. The middle should still be jiggly.
6. Let cheesecake cool: After, turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
7. Cool cheesecake overnight: Once cooled to room temperature, put the white chocolate cheesecake in the fridge for at least four hours, preferably overnight, before taking it off the baking pan. Keep it in the fridge until you’re ready to assemble.
8. Cut chilled cheesecake: Once the cheesecake is completely chilled, remove it from the springform pan and put it on a serving plate. 
9. Decorate: Last, decorate with whipped cream rosettes around the edge separated by slices of strawberries. Add white chocolate shavings to the middle of the cheesecake. 
10. Slice and serve: Finally, once your white chocolate cheesecake is decorated, slice and serve chilled.

Frequently asked questions

What are digestive biscuits?

Digestive biscuits are slightly sweet and hard cookies made with baking soda. They originated in the UK in the 1800s and were named digestive biscuits because the baking soda helps break down food and reduce stomach acid. The other ingredients are gentle on the stomach as well including fine caster sugar and whole wheat flour.

Do I need to use a water bath?

Although you do not have to, you can use a water bath if you want. Just fill a large roasting pan with enough water to reach halfway up the side of the pan. The moisture keeps your cheesecake batter from drying out. However, you can get the same result from baking cheesecake at a low temperature and letting it cool very slowly.

Why is my cheesecake cracked?

First, you have to make sure your ingredients are all at room temperature, especially the eggs, sour cream, and cream cheese. Also, do not overmix your ingredients. Whisk it by hand and do not go fast because it gets too much air. Another thing is, that you have to cook your cake at a low temperature. We used 285 degrees F because it bakes slowly to keep from overbaking. Turn off the oven while the middle is still jiggly and let it cool to room temperature in the oven with the door cracked.

How to store leftovers:

• Store: You can store your leftover white chocolate cheesecake in an airtight container, refrigerated for four to five days.
• Freeze: To freeze your leftover white chocolate cheesecake, wrap it with plastic wrap and aluminum foil, and then put it in a freezer-safe container. It will last for three months.
• Thaw: Remember to let your frozen leftovers thaw in the fridge overnight before serving.

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