Super Creamy White Chocolate Cheesecake

Why You’ll Love Super Creamy White Chocolate Cheesecake Recipe

This white chocolate cheesecake is the epitome of indulgence. The silky-smooth filling made with real white chocolate creates an ultra-creamy texture that’s hard to beat. Paired with the crumbly, buttery graham cracker crust, it strikes the perfect balance between rich and refreshing. It’s a luxurious dessert that feels like a special treat every time you take a bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup sugar

• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup white chocolate chips or chopped white chocolate

• 1/2 cup sour cream

• 1 cup heavy cream

• 1/2 cup sugar

• 3 large eggs

• 1 tsp vanilla extract

Directions

1. Preheat the oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter. Press the mixture into the bottom of the springform pan to form a compact crust. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

3. Melt the white chocolate: In a heatproof bowl, melt the white chocolate chips or chopped white chocolate. You can melt it either in the microwave in 20-second intervals or on a double boiler, stirring frequently until smooth. Allow it to cool slightly.

4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the melted white chocolate and beat again until fully incorporated. Add the sour cream, heavy cream, and vanilla extract, mixing until smooth. Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next.

5. Bake the cheesecake: Pour the cheesecake filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake for 50-60 minutes or until the center is set, but slightly jiggly. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and let it cool completely on the counter.

6. Chill the cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.

7. Serve: Once the cheesecake is fully chilled, remove it from the springform pan. Serve as-is or with a drizzle of white chocolate ganache, fresh berries, or whipped cream.

Servings and Timing

• Servings: This recipe makes about 10-12 servings.

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours (overnight for best results)

Variations

• Berry topping: Add fresh berries like strawberries, raspberries, or blueberries on top for a burst of flavor and color.

• Chocolate ganache: For extra richness, drizzle melted white or dark chocolate ganache over the cheesecake before serving.

• No-bake version: If you prefer a no-bake cheesecake, you can set the filling in the fridge without baking it. Ensure the filling is thick enough to hold its shape by using additional cream cheese and reducing the heavy cream slightly.

• Crust alternatives: You can use an Oreo cookie crust, a chocolate cookie crust, or even a nut-based crust for a different texture and flavor profile.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

• Freezing: This cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.

• Reheating: This cheesecake is best served chilled and doesn’t need to be reheated. Just allow it to sit at room temperature for 10-15 minutes for easier slicing.

FAQs

1. Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake is best made ahead of time. It needs at least 4 hours in the fridge to set, but overnight is even better.

2. Can I use white chocolate chips instead of chopped white chocolate?

Yes, white chocolate chips work perfectly fine in this recipe. Just be sure to melt them gently to avoid burning.

3. How can I prevent the cheesecake from cracking?

To prevent cracks, avoid overbaking the cheesecake. It’s also a good idea to bake it in a water bath or keep the oven door ajar while cooling to avoid sudden temperature changes.

4. Can I substitute the heavy cream with a lower-fat version?

While you can substitute the heavy cream with a lighter option like half-and-half, the texture will not be as rich or creamy.

5. Can I add other flavors to the cheesecake filling?

You can experiment with other flavors, such as adding almond extract, orange zest, or a swirl of raspberry puree to the cheesecake filling.

6. Can I use a different crust for the cheesecake?

Yes, you can substitute the graham cracker crust with a crushed Oreo cookie crust, a digestive biscuit crust, or even a gluten-free option.

7. How do I know when the cheesecake is done?

The cheesecake is done when the edges are set and the center is slightly jiggly. If you insert a toothpick, it should come out clean, but there may still be a slight wobble in the middle.

8. How long does it take for the cheesecake to set in the fridge?

It usually takes about 4 hours for the cheesecake to set in the fridge, but overnight is ideal for the best texture and flavor.

9. Can I top this cheesecake with fruit?

Yes, fresh fruits like strawberries, raspberries, or blueberries add a refreshing touch to the richness of the cheesecake.

10. Can I use a different type of chocolate?

While this recipe calls for white chocolate, you can experiment with dark or milk chocolate, but the flavor and texture will differ.

Conclusion

This Super Creamy White Chocolate Cheesecake is an absolute showstopper. With its silky texture, rich white chocolate flavor, and buttery crust, it’s a dessert that will satisfy even the most discerning sweet tooth. Whether you’re preparing it for a special occasion or just treating yourself, this cheesecake is sure to impress.