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White Chocolate Cheesecake

Decadent White Chocolate Cheesecake Recipe

  • Author: Mason Carter
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 11 hours 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This white chocolate cheesecake recipe features a rich, creamy white chocolate filling nestled in a sweet Golden Oreo cookie crust. It’s a showstopper dessert that’s surprisingly achievable at home, with tips for a smooth, crack-free finish.

Ingredients

Scale
  • For the Golden Oreo Cookie Crust:
  • 34 Golden Oreo cookies
  • 6 tablespoons salted butter, melted
  • For the White Chocolate Cheesecake Filling:
  • 2 cups white chocolate chips
  • 2/3 cup heavy cream
  • 3 bars (8 oz each) full-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup full-fat sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • For Garnishes & Toppings:
  • Whipped cream (homemade or store-bought)
  • White chocolate curls

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan.
  2. Make the Golden Oreo Crust: Place Golden Oreos in a food processor and process until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of the springform pan, reaching at least halfway up the sides.
  3. Bake the crust for 12-15 minutes, or until golden brown and dry to the touch. Let it cool completely at room temperature.
  4. Make the White Chocolate Cheesecake Filling: Prepare the white chocolate ganache. Place white chocolate chips in a medium bowl. Heat heavy cream in the microwave in 30-second increments, stirring after each, until hot and steaming but not boiling. Pour the hot cream over the white chocolate chips and let sit for 5 minutes. Whisk until smooth. Let it cool to room temperature, but do not let it harden.
  5. In a large bowl, beat the softened cream cheese, granulated sugar, and all-purpose flour with an electric mixer on medium to medium-high speed for 2-3 minutes until light and fluffy.
  6. Slowly add the room temperature white chocolate ganache to the cream cheese mixture on low speed, scraping the bowl as needed.
  7. Add the sour cream and vanilla extract, mixing until combined.
  8. Add the eggs one at a time, mixing on low speed just until combined after each addition. Scrape the bowl as needed.
  9. Prepare & Bake the Cheesecake: Wrap the bottom and sides of the springform pan tightly with aluminum foil. Place the wrapped pan on a large rimmed baking sheet or inside a roasting pan.
  10. Pour the white chocolate cheesecake filling into the prepared crust. Gently tap the pan on the counter several times to remove air bubbles.
  11. Place the baking sheet or roasting pan with the cheesecake into the preheated oven on the middle rack. Pour boiling water into the larger pan around the springform pan until it is halfway full.
  12. Bake for 70-80 minutes, or until the edges are set and the center still slightly wobbles. The internal temperature should reach 150°F (65°C).
  13. Turn off the oven. Leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool.
  14. Remove the cheesecake from the oven and the water bath. Remove the foil from the springform pan. Let the cheesecake cool completely to room temperature (about 1 hour).
  15. Wrap the springform pan tightly with plastic wrap and refrigerate overnight (at least 8 hours, or up to 24 hours) to chill.
  16. Before serving, garnish the top of the cheesecake with whipped cream and white chocolate curls.

Notes

  • Serve with fresh berries, fruit compote, or fruit sauce. Drizzle with caramel or chocolate syrup for extra decadence.
  • Garnish individual slices rather than the whole cheesecake to help with storage.
  • Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
  • Freeze for up to 2-3 months, thawing in the refrigerator before serving.
  • Cheesecake is best made ahead, as it requires overnight chilling for flavors to meld.

Nutrition

  • Serving Size: 1 slice
  • Calories: 729 kcal
  • Sugar: 46 g
  • Sodium: 438 mg
  • Fat: 51 g
  • Saturated Fat: 26 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 62 g
  • Fiber: 1 g
  • Protein: 9 g
  • Cholesterol: 144 mg

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Find it online: https://tastyed.com/white-chocolate-cheesecake-recipe/