White Chocolate Cheesecake Recipe
Introduction
This white chocolate cheesecake is a decadent dessert that combines a crunchy biscuit base with a smooth, creamy filling made rich by melted white chocolate. Topped with fresh raspberries, it offers a perfect balance of sweetness and freshness that’s sure to impress your guests.
Ingredients
- 300 grams Digestive biscuits or graham crackers, broken into pieces
- 115 grams (1/2 cup or 1 stick) butter
- 500 grams (2 and 1/2 cups) full fat cream cheese*, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 1 teaspoon cornflour or corn starch
- 150 grams good quality white chocolate, melted
- 75 grams (1/2 cup) white chocolate, finely chopped
- 250 grams (2 cups) fresh raspberries, to decorate
- Icing sugar or powdered sugar, to serve
Instructions
- Step 1: Preheat your oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
- Step 2: Add the broken biscuits to a food processor and pulse until finely crushed. Transfer the crumbs to a large mixing bowl.
- Step 3: Melt the butter in the microwave, then pour it over the cookie crumbs. Mix well until the mixture resembles wet sand.
- Step 4: Press the wet crumbs evenly into the bottom of the prepared pan using the back of a spoon. Chill the crust in the fridge while preparing the filling.
- Step 5: In a large bowl, beat the softened cream cheese for 1-2 minutes until smooth and creamy. Add the sugar and vanilla extract, and beat again until combined.
- Step 6: Add the eggs one at a time, beating on low speed until each is incorporated. Stir in the sour cream, cornflour, and melted white chocolate until smooth, taking care not to overmix. Fold in the chopped white chocolate chunks.
- Step 7: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Bake for about 35-40 minutes until the center no longer wobbles. Avoid overbaking, as the cheesecake will continue cooking as it cools.
- Step 8: Turn off the oven and leave the cheesecake inside with the door slightly ajar for at least one hour to cool gradually.
- Step 9: Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the fridge. Chill for 3-4 hours or overnight until firm.
- Step 10: To serve, top with fresh raspberries and dust with icing sugar just before slicing.
Tips & Variations
- Use good quality white chocolate for the best flavor and creamy texture in the filling.
- If you don’t have a food processor, place the biscuits in a sealed plastic bag and crush them with a rolling pin.
- For a tangier twist, substitute half the sour cream with Greek yogurt.
- Swap raspberries for blueberries or strawberries for different fruit toppings.
- Ensure all your dairy ingredients are at room temperature to avoid lumps and achieve a smooth batter.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 30 minutes before serving; it’s best served chilled but slightly softened. Avoid freezing as it can affect the texture of the white chocolate filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s perfect to make a day ahead. In fact, chilling it overnight helps it set and enhances the flavors.
What should I do if my cheesecake cracks?
Cracks can happen if the oven temperature is too high or if it’s overbaked. To prevent this, bake gently, avoid overmixing, and cool the cheesecake slowly with the oven door slightly open.
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White Chocolate Cheesecake Recipe
- Total Time: 5 hours including chilling
- Yield: 8 servings 1x
Description
This luscious White Chocolate Cheesecake features a buttery biscuit crust topped with a creamy, rich filling made from full-fat cream cheese and melted white chocolate. Baked to perfection, it is finished with a delightful crunch of white chocolate chunks and garnished with fresh raspberries for a burst of freshness, making it an elegant dessert perfect for any occasion.
Ingredients
Scale
Crust
- 300 grams Digestive biscuits or graham crackers, broken into pieces
- 115 grams (1/2 cup or 1 stick) butter
Filling
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 1 teaspoon cornflour or corn starch
- 150 grams good quality white chocolate, melted
- 75 grams (1/2 cup) white chocolate, finely chopped
To Serve
- 250 grams (2 cups) fresh raspberries, to decorate
- Icing sugar or powdered sugar, to serve
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper to prevent sticking.
- Make the Crust: Place the broken biscuits into a food processor and pulse until finely crushed. Transfer the crumbs to a large mixing bowl. Melt the butter in the microwave and pour over the biscuit crumbs, mixing well until the mixture resembles wet sand.
- Form the Crust: Press the buttered crumbs evenly into the bottom of your prepared springform pan using the back of a spoon to smooth the surface. Chill the crust in the fridge to set.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese for 1-2 minutes until smooth and creamy. Add the sugar and vanilla extract and continue beating. Add the eggs one at a time, beating gently on low speed after each addition until fully incorporated.
- Incorporate Remaining Ingredients: Stir in the sour cream, cornflour, and melted white chocolate until the mixture is smooth. Be careful not to overmix. Gently fold in the finely chopped white chocolate chunks for texture.
- Assemble and Bake: Pour the cheesecake filling over the prepared biscuit crust, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the center is mostly set and does not wobble significantly. Avoid overbaking, as the cheesecake will continue to firm up while cooling.
- Cool in Oven: Turn off the oven, slightly open the oven door, and leave the cheesecake inside to cool gradually for at least one hour. This helps prevent cracking.
- Chill Completely: Remove from the oven, allow the cheesecake to cool to room temperature, then refrigerate for 3-4 hours or overnight to fully set and become firm.
- Serve: Before serving, decorate the cheesecake with fresh raspberries and dust with icing or powdered sugar for an elegant finish.
Notes
- Ensure cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the batter.
- Do not overmix the batter once the melted white chocolate is added to maintain a smooth texture.
- Avoid opening the oven door during baking to prevent the cheesecake from cracking.
- Leaving the cheesecake in the oven while it cools gradually helps reduce cracks on the surface.
- For extra smoothness, you can gently run a knife around the cheesecake edge after baking to prevent cracking during cooling.
- Use good quality white chocolate for the best flavor and texture in the filling.
- The cheesecake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cheesecake, cheesecake recipe, baked cheesecake, white chocolate dessert, raspberry cheesecake
