When it comes to desserts, few can rival the rich, creamy indulgence of a white chocolate cheesecake. This luxurious treat not only pleases the palate but also impresses the eye with its elegant appearance, making it the perfect centerpiece for gatherings, celebrations, or simply a special treat for yourself. This white chocolate cheesecake recipe takes the classic dessert to new heights with its delicate flavor profile, silky texture, and a delightful Oreo crust that perfectly complements the sweetness of the white chocolate.
Imagine sinking your fork into a slice of this cheesecake, the creamy filling melting in your mouth while the crunchy Oreo base provides a satisfying contrast. Topped with a luscious chocolate ganache, this cheesecake is nothing short of a showstopper. Whether you’re celebrating a special occasion like Valentine’s Day or just want to indulge in a sweet delight, this cheesecake is sure to become your go-to dessert.
Not only is this recipe delicious, but it also allows for make-ahead convenience, as it tastes even better after chilling in the fridge overnight. So, let’s dive into the details of this heavenly dessert that will leave your guests asking for seconds!
Why You’ll Love This White Chocolate Cheesecake
There are countless reasons to fall head over heels for this white chocolate cheesecake recipe. First and foremost, the combination of textures and flavors creates an unforgettable dessert experience. The creamy cheesecake filling infused with rich white chocolate strikes the perfect balance between sweetness and tanginess, ensuring it’s not overwhelmingly sweet. The addition of an Oreo crust adds a delightful crunch, while the chocolate ganache topping elevates the flavor profile even further.
This cheesecake is also incredibly versatile. You can serve it plain or dress it up with fresh berries, chocolate shavings, or even a drizzle of raspberry sauce. It’s suitable for various occasions, from formal dinner parties to casual family gatherings. Plus, it can be prepared in advance, allowing you to enjoy more time with your loved ones rather than stressing in the kitchen.
If you’re a fan of cheesecakes or simply love the delicate flavor of white chocolate, this recipe is a must-try. Its stunning presentation and delicious taste make it a standout dessert that will impress anyone who takes a bite.
Ingredients
To create this delicious white chocolate cheesecake, you’ll need the following ingredients:
For the Oreo Crust:
- 30 Oreo cookies (wafers and filling included)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 10 oz white chocolate, finely chopped (approximately 280 grams)
- 1 cup heavy whipping cream (approximately 240 ml, 33-35% MF)
- 24 oz cream cheese, full-fat, brick style (approximately 680 grams)
- 3/4 cup granulated sugar (approximately 150 grams)
- 4 large eggs
For the Chocolate Ganache Topping:
- 6 oz semi-sweet chocolate (or 50-70% dark chocolate, approximately 170 grams)
- 1/2 cup heavy whipping cream (approximately 120 ml)
- 2 oz white chocolate, for drizzling (approximately 56 grams)
Optional Garnishes:
- Fresh raspberries or strawberries for serving
Tips:
- Quality Matters: Use high-quality baking chocolate avoid chocolate chips as they don’t melt well.
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in the batter.
- Oreo Selection: Stick with regular Oreos, as double-stuffed versions may result in a crust that is too soft.
Step-by-Step Instructions
Creating this white chocolate cheesecake is a rewarding process. Follow these detailed steps to ensure success:
Prepare the Pan
- Preheat the Oven: Preheat your oven to 325°F (170°C) and position the oven rack in the lower third of the oven.
- Wrap Springform Pan: Wrap the outside of a 9-inch springform pan with an oven bag or slow cooker liner bag, and then wrap it with aluminum foil at least three times to prevent leaks.
Make the Oreo Crust
- Crush Oreos: In a food processor or a freezer bag, crush 30 Oreo cookies into fine crumbs.
- Combine with Butter: Mix the crushed Oreos with 5 tablespoons of melted butter until the mixture holds together when squeezed.
- Press into Pan: Press the mixture into the bottom of your prepared springform pan, slightly up the sides.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes and then remove it from the oven.
Prepare the White Chocolate Cheesecake Filling
- Melt White Chocolate: In a heatproof bowl, combine 10 oz of finely chopped white chocolate with 1 cup of heavy whipping cream. Let it sit for 2-3 minutes, then whisk until smooth. If not fully melted, microwave for 30-second intervals on medium power until melted.
- Beat Cream Cheese: In a large mixing bowl, beat 24 oz of cream cheese and 3/4 cup of granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add Eggs: In a separate bowl, whisk together 4 eggs. Gradually add the eggs to the cream cheese mixture, mixing just until combined to avoid overmixing.
- Combine with White Chocolate: Gently fold the melted white chocolate mixture into the cream cheese batter, being careful not to overmix.
- Pour Batter: Pour the cheesecake batter into the cooled crust and smooth the top.
Bake the Cheesecake
- Prepare Water Bath: Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
- Bake: Bake in the preheated oven for 50-60 minutes. The cheesecake should wobble slightly in the center when done.
- Cool: Once baked, remove the cheesecake from the oven and use a thin knife to trace around the edges. Let it cool in the water bath until it reaches room temperature, then refrigerate for at least 6 hours or preferably overnight.
Prepare the Chocolate Ganache
- Chop Chocolate: Finely chop 6 oz of semi-sweet chocolate and place it in a heat-proof bowl.
- Heat Cream: In a small pot or microwave, heat 1/2 cup of heavy whipping cream until just about to boil.
- Make Ganache: Pour the hot cream over the chopped chocolate, allowing it to sit for 2 minutes. Whisk until smooth. If needed, microwave in 30-second intervals until fully melted.
- Top Cheesecake: Remove the chilled cheesecake from the fridge, unclamp the springform pan, and pour the ganache over the top, letting it drip over the edges.
- Drizzle White Chocolate: Melt 2 oz of white chocolate and drizzle it over the ganache. Let it set in the fridge until ready to serve.
Expert Tips
- Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature for the best mixing results.
- Melt Chocolate Properly: Be cautious when melting chocolate; high power can cause it to seize. Always use medium power and check frequently.
- Don’t Skip the Water Bath: Baking your cheesecake in a water bath is essential for achieving a creamy texture and minimizing cracks.
- Cool Gradually: Allow your cheesecake to cool slowly at room temperature before refrigerating; this helps prevent cracks caused by sudden temperature changes.
- Be Patient: Chill the cheesecake for at least 6 hours before slicing to allow the flavors to develop fully.
Variations
While this white chocolate cheesecake is delicious as is, here are some variations to consider:
- Fruit Flavors: Add a swirl of raspberry or strawberry puree into the cheesecake batter before baking for a fruity twist.
- Nutty Crust: Replace some of the Oreo crust with finely crushed nuts for added texture and flavor.
- Chocolate Swirl: Incorporate melted dark chocolate into the cheesecake batter for a marbled effect.
- Flavored Ganache: Infuse the chocolate ganache with espresso or peppermint extract for a unique flavor profile.
- No-Bake Version: For a lighter dessert, try a no-bake version using gelatin to stabilize the filling.
Serving Suggestions
This white chocolate cheesecake is a versatile dessert that can be served in various ways. Here are some delightful serving ideas:
- Plain and Simple: Enjoy the cheesecake on its own to savor the rich white chocolate flavor.
- Fresh Berries: Top with fresh raspberries or strawberries for a burst of color and freshness.
- Berry Sauce: Serve with a drizzle of strawberry sauce or raspberry coulis for added sweetness and elegance.
- Chocolate Shavings: Garnish with chocolate shavings or curls for an extra touch of decadence.
- Whipped Cream: A dollop of whipped cream can make each slice even more indulgent.
FAQ
Can I use a different type of chocolate?
Absolutely! This recipe can be adapted to use milk chocolate or dark chocolate instead of white chocolate. Keep in mind that the flavor profile will change depending on the type of chocolate used, but the texture and richness will remain consistent.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead! In fact, it tastes better after chilling overnight as the flavors have time to meld together.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
Do I need to use a springform pan?
A springform pan is highly recommended for this recipe, as it allows for easy removal of the cheesecake without damaging the crust or filling.
How do I prevent cracks in my cheesecake?
Using a water bath, not overmixing the batter, and allowing the cheesecake to cool gradually at room temperature before refrigerating are key steps to avoid cracks.
Print
White Chocolate Cheesecake Recipe: 10 Reasons You’ll Fall in Love
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of this White Chocolate Cheesecake. Featuring a luscious white chocolate filling, Oreo crust, and a decadent chocolate ganache topping, this dessert is perfect for celebrations or a special treat.
Ingredients
For the Oreo Crust:
- 30 Oreo cookies (wafers and filling included)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 10 oz white chocolate, finely chopped (approximately 280 grams)
- 1 cup heavy whipping cream (approximately 240 ml, 33-35% MF)
- 24 oz cream cheese, full-fat, brick style (approximately 680 grams)
- 3/4 cup granulated sugar (approximately 150 grams)
- 4 large eggs
For the Chocolate Ganache Topping:
- 6 oz semi-sweet chocolate (or 50-70% dark chocolate, approximately 170 grams)
- 1/2 cup heavy whipping cream (approximately 120 ml)
- 2 oz white chocolate, for drizzling (approximately 56 grams)
Optional Garnishes:
- Fresh raspberries or strawberries for serving
Instructions
- Preheat the Oven: Preheat your oven to 325°F (170°C) and wrap the outside of a 9-inch springform pan with an oven bag or aluminum foil.
- Make the Crust: Crush Oreo cookies into fine crumbs and mix with melted butter. Press into the springform pan and bake for 8 minutes.
- Melt White Chocolate: Combine chopped white chocolate with heavy cream. Microwave in intervals and whisk until smooth.
- Prepare Cheesecake Filling: Beat cream cheese with sugar until smooth. Gradually add whisked eggs and the melted white chocolate mixture. Pour over the cooled crust.
- Bake the Cheesecake: Place the pan in a roasting pan and add boiling water 1 inch up the sides. Bake for 50-60 minutes.
- Cool and Chill: Cool at room temperature, then refrigerate for at least 6 hours or overnight.
- Make Ganache: Pour hot cream over chopped chocolate. Whisk until smooth and pour over the chilled cheesecake. Drizzle with melted white chocolate.
- Serve: Garnish with berries or your favorite toppings and enjoy!
Notes
- Use high-quality baking chocolate for the best flavor.
- Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Avoid overmixing the batter to prevent air bubbles.
- Cheesecake tastes better after chilling overnight.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12th of the cheesecake)
- Calories: ~450
- Sugar: ~30g
- Sodium: ~200mg
- Fat: ~32g
- Saturated Fat: ~18g
- Unsaturated Fat: ~10g
- Trans Fat: ~0 g
- Carbohydrates: ~35g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~120mg