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A slice of white chocolate cheesecake on a plate

White chocolate cheesecake

Smooth, creamy, and irresistible, this simple 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.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Chill Time 8 hrs
Course Dessert
Cuisine American
Servings 10 Slices

Equipment

  • 9 in. springform pan
  • Small saucepan
  • Large mixing bowl
  • Hand or stand mixer

Ingredients
  

Graham cracker crust

  • 8 full graham cracker sheets
  • 4 tbsp (60g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Cheesecake

  • 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

Instructions
 

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.

Cheesecake

  • 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.

Notes

  1. Make sure to use blocks of cream cheese, not cream cheese spread. The texture is different.
  2. It's very important that your cream cheese and sour cream are at room temperature so they incorporate smoothly into the batter.
Keyword cheesecake, white chocolate