Smooth, creamy, and irresistible, this white chocolate cheesecake is a classic recipe that is perfect for any cheesecake lover. A simple graham cracker crust pairs perfectly with a rich and silky white chocolate filling.
As a baking blogger, I have baked many, many dessert recipes. But I have to say – this white chocolate cheesecake is my absolute favorite dessert of them all. And I do not say that lightly. It’s a family recipe that has been there for every special occasion, from Christmas’s to my high school prom. It was always a very good day when my dad made this cheesecake.
It’s rich and creamy without being heavy and cloying, and the batter is so good on its own I could eat it by the spoonful.
Best of all, this cheesecake doesn’t require a water bath or any fancy toppings. The simplicity makes it perfect for the beginner cheesecake maker.
Tips for baking this white chocolate cheesecake
Cheesecake can be finicky, but a few simple tricks can help you avoid a cracked top or sunken center.
- Make sure all ingredients are at room temperature. If the ingredients are too cold, they won’t incorporate properly. This can lead to air bubbles that cause sinking.
- Use block cream cheese, not cream cheese spread. The textures are different and affect the cheesecake.
- Cool the cheesecake down slowly to avoid cracking. Leave the cheesecake in the oven with the door cracked for 10 – 15 minutes and then let cool completely at room temperature before chilling in the fridge.
- Dip your knife is hot water before slicing to get perfectly smooth, even slices.
- Give yourself enough time – the cheesecake takes 8 hours to properly set in the fridge.
This cheesecake is an absolute joy to share with friends and loved ones. My family’s favorite way to eat this cheesecake? With some fresh raspberries, strawberries, or even kiwis!
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If you make this recipe, please let me know! I always love seeing your creations. You can comment below or tag me on Instagram @halicopteraway.
White chocolate cheesecake
- 9 in. springform pan
- Small saucepan
- Large mixing bowl
- Hand or stand mixer
Graham cracker crust
- 8 full graham cracker sheets
- 4 tbsp (60g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 12 oz (340g) white chocolate, broken into pieces
- 24 oz (680g) cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 16 oz (450g) sour cream, room temperature
- 1 tsp vanilla extract
Graham cracker crust
- Preheat oven to 350°F
- Use a rolling pin to crush graham crackers in a ziptop bag to create coarse crumbs. Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined. It should be thick and sandy. Press the mixture into the bottom of your springform pan, making sure it's evenly distributed. The bottom of a flat cup can help with this.
- Place in oven at bake for 7 – 8 minutes. Remove and set aside while you mix the cheesecake batter.
- Reduce oven temperature to 325°F and grease the sides of the springform pan.
- Place white chocolate in saucepan over low heat. Melt the chocolate, stirring constantly. Remove from heat and set aside to cool.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Add sugar and beat for another 3 – 5 minutes until incorporated. Add the cooled white chocolate and beat for another 3 – 5 minutes until incorporated. Add sour cream and vanilla extract and beat until the mixture is smooth and well-incorporated.
- Pour the batter into the springform pan. Gently shake the pan and gently tap on the table until the surface of the batter is smooth.
- Bake at 325°F for 45 minutes. The center of the cheesecake should still be jiggly. Turn the oven off and crack the door, letting the cheesecake sit for 10 – 15 minutes. Remove the cheesecake and place on cooling rack. Let cool for another 10 – 15 minutes. Gently run a sharp knife around the edge of the pan to release the sides of the cheesecake from the pan. Allow cheesecake to cool completely at room temperature.
- Cover the pan and place in refrigerator to chill for 8 hours minimum. After chilling, remove from pan and serve with fresh fruit.
- Make sure to use blocks of cream cheese, not cream cheese spread. The texture is different.
- It’s very important that your cream cheese and sour cream are at room temperature so they incorporate smoothly into the batter.