Indulge in the creamy, luxurious delight of this Easy White Chocolate Cheesecake Recipe. Perfect for beginners and seasoned bakers alike, this no-fuss dessert combines the rich sweetness of white chocolate with a velvety cheesecake texture. Whether you’re hosting a dinner party or craving a sweet treat, this recipe will impress with minimal effort.
Why You’ll Love This Recipe :
Simple to Make: This easy white chocolate cheesecake recipe requires no advanced baking skills, making it ideal for novice cooks.
Rich and Creamy: The white chocolate adds a decadent, melt-in-your-mouth flavor that elevates the classic cheesecake.
Versatile: Serve it plain or dress it up with fresh berries, chocolate drizzle, or whipped cream for a stunning presentation.
Make-Ahead Friendly: Prepare it a day in advance, and it’s ready to serve when you need it, perfect for stress-free entertaining.
Crowd-Pleaser: Its smooth texture and balanced sweetness make it a hit at any gathering.
Ingredients
For the Crust:
1 ½ cups (150g) graham cracker crumbs
⅓ cup (75g) unsalted butter, melted
2 tbsp (25g) granulated sugar
For the Cheesecake Filling:
12 oz (340g) white chocolate, chopped or chips
24 oz (680g) cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
1 cup (240ml) heavy cream
1 tsp vanilla extract
1 tbsp lemon juice (optional, for a slight tang)
Optional Toppings:
Fresh berries (strawberries, raspberries, or blueberries)
Whipped cream
White chocolate shavings or curls
Method :
Prepare the Crust:
Preheat oven to 325°F (160°C).
Press evenly into the bottom of a 9-inch springform pan to form a crust.
Bake for 8-10 minutes, then let cool.
Melt the White Chocolate:
In a microwave-safe bowl, melt white chocolate in 20-second bursts, stirring until smooth, or use a double boiler. Let cool slightly.
Make the Cheesecake Filling:
In a large bowl, use a hand or stand mixer to beat sugar and softened cream cheese until smooth.
One by one, add the eggs, fully mixing after each addition.
Slowly mix in melted white chocolate, heavy cream, vanilla extract, and lemon juice (if using) until smooth.
Bake the Cheesecake:
Place the pan in a larger baking dish and add hot water halfway up the sides to create a water bath (to prevent cracking).
Bake for 50-60 minutes, until edges are set and the center has a slight jiggle.
Chill and Serve:
Remove from the water bath and refrigerate for at least 4 hours, ideally overnight.
Garnish with berries, whipped cream, or white chocolate shavings before serving, if desired.