White Chocolate Cheesecake

Name: White Chocolate Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 1 cup white chocolate, chopped; 16 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup powdered sugar; 3 large eggs; 1 teaspoon vanilla extract

Highlighted under: Classic Inspiration

I absolutely love making this White Chocolate Cheesecake, especially for special occasions. The creamy texture combined with the sweet taste of white chocolate creates a delightful experience that is hard to resist. I find that using high-quality chocolate truly elevates this dessert and makes all the difference. The combination of ingredients is straightforward, and the end result is a stunning cheesecake that impresses everyone. I can’t wait for you to try it out and see how it becomes a favorite in your household too!

Created by

Nell Abernathy

Last updated on 2026-01-07T13:41:34.757Z

When I first decided to whip up this White Chocolate Cheesecake, I wanted a dessert that not only looked beautiful but also tasted exquisite. I experimented with the proportions of white chocolate and cream cheese until I achieved a luscious balance that melts in your mouth. My secret is to let the cheesecake cool completely and then chill it for at least four hours, allowing the flavors to meld perfectly.

I remember the first time I served this cheesecake at a family gathering; everyone raved about it! It pairs perfectly with a berry compote or fresh fruit on the side, adding a lovely tartness that complements the sweetness. This cheesecake has a rich, creamy filling that can easily become the star of any dessert table.

        Why You Will Love This Recipe
        Decadent white chocolate flavor that will impress your guests
Smooth and creamy texture that balances sweetness perfectly
Elegant presentation makes it ideal for any occasion

      

Understanding the Ingredients

Each ingredient in this White Chocolate Cheesecake plays a crucial role in crafting its signature flavor and texture. The graham cracker crumbs create a lovely, crumbly crust that complements the smoothness of the cheesecake filling. I prefer using finely crushed crumbs to ensure an even texture; larger crumbs can lead to a gritty crust. As for the white chocolate, opt for high-quality chocolate with at least 30% cocoa butter for the richest flavor and the best melting properties.

Cream cheese is another essential player, providing that classic cheesecake creaminess. Make sure to use full-fat cream cheese, as it has a higher fat content that contributes to the cheesecake’s velvety texture. If you're looking for a lighter option, consider using Neufchâtel cheese, which has a similar texture but comes with less fat. However, keep in mind that it may alter the flavor slightly.

Baking Techniques

When baking the cheesecake, it's important to control the oven temperature to achieve the best results. Underbaking can lead to a soupy center, while overbaking might cause cracks. I recommend baking until the edges are firm and the center still has a slight jiggle, which is a good sign of doneness. This method ensures the cheesecake will set up nicely as it cools. Allow it to rest in the oven with the door ajar, which helps to prevent the sudden temperature drop that can result in cracking.

If you notice cracks forming during baking, don’t panic! A simple way to cover them up is by adding your favorite topping after the cheesecake has fully cooled. Fresh berries, chocolate ganache, or a drizzle of caramel sauce not only taste great but can also hide any imperfections in the surface.

Ingredients

Ingredients for the Cheesecake

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 cup white chocolate, chopped
16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup powdered sugar
3 large eggs
1 teaspoon vanilla extract

Instructions

Follow these steps to create a delicious White Chocolate Cheesecake that everyone will love!

Prepare the Crust

In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then let it cool.

Make the Filling

Melt the chopped white chocolate in a microwave or double boiler until smooth. In a large mixing bowl, beat the cream cheese until creamy. Add the melted chocolate, sour cream, powdered sugar, eggs, and vanilla extract. Mix until the batter is smooth and well combined.

Bake the Cheesecake

Pour the filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.

Chill and Serve

Refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor. Once chilled, remove the sides of the springform pan, slice, and serve with your favorite topping.

Enjoy your homemade White Chocolate Cheesecake!

Pro Tips

For an extra touch, drizzle white chocolate ganache on top before serving. Let the cheesecake sit out for about 10 minutes before slicing to allow it to soften slightly for a smoother texture.

Serving Suggestions

Once your cheesecake has chilled, it can be enjoyed on its own or adorned with toppings. For an elegant presentation, consider serving it with a dollop of whipped cream and a sprinkling of white chocolate shavings. You might also like to add a fruit compote, such as raspberry or blueberry, to provide a tart contrast to the sweetness of the cheesecake.

For a fun variation, try incorporating flavor extracts into your whipped cream toppings. A hint of almond or orange extract can complement the white chocolate beautifully, giving an unexpected twist to each bite.

Storage and Make-Ahead Tips

This White Chocolate Cheesecake can be made a day in advance, making it perfect for gatherings. Once it has fully chilled, cover it tightly with plastic wrap to prevent any odors from the fridge affecting its flavor. It can be stored in the refrigerator for up to five days without compromising taste or texture.

If you have leftovers or want to make ahead, consider freezing individual slices wrapped in plastic wrap and then aluminum foil. This allows you to enjoy a piece whenever you crave a sweet treat without having to bake again. When freezing, ensure it’s completely cooled first, and to serve, allow it to thaw overnight in the fridge before enjoying.

Questions About Recipes

→ Can I use something other than graham crackers for the crust?

Absolutely! You can substitute with chocolate cookie crumbs or even crushed nuts for a gluten-free option.

→ Is it possible to make this cheesecake ahead of time?

Yes, this cheesecake keeps well in the refrigerator for up to 5 days. Just keep it covered to maintain freshness.

→ What should I serve with the cheesecake?

It pairs beautifully with berry sauces, whipped cream, or fresh fruit like strawberries and raspberries.

→ Can I freeze the cheesecake?

Yes, you can freeze it for up to 2 months. Just wrap it tightly and thaw in the refrigerator before serving.