Indulge in the creamy, dreamy flavors of White Chocolate Cheesecake with Cookie Crust. This decadent dessert features a buttery cookie base, smooth and luscious white chocolate filling, and a bright raspberry topping. Perfect for special occasions or a weekend treat, this cheesecake is guaranteed to wow your family and friends.

Why You’ll Fall in Love with White Chocolate Cheesecake

There’s something magical about a well-made cheesecake. The way it melts in your mouth, the delicate balance of sweetness, and the rich, velvety texture—it’s a dessert that feels like a celebration in every bite. White Chocolate Cheesecake takes this classic treat to the next level.

The addition of white chocolate adds a luxurious sweetness that pairs beautifully with the tanginess of cream cheese and the buttery cookie crust. And when you top it with fresh raspberries and a dusting of powdered sugar, it transforms into a dessert that’s as visually stunning as it is delicious.

Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this cheesecake will make any moment feel extra special.

What Is White Chocolate Cheesecake?

White Chocolate Cheesecake is a rich and creamy dessert made with a cookie crust, a white chocolate-infused cream cheese filling, and optional fresh fruit or toppings. It’s baked to perfection, resulting in a smooth, dense texture that’s indulgent but not overly heavy.

The cookie crust is typically made from digestive biscuits or graham crackers, providing the perfect crunchy base for the creamy filling. The white chocolate not only enhances the flavor but also contributes to the cheesecake’s luxurious texture.

Ingredients for White Chocolate Cheesecake

Here’s everything you’ll need to create this stunning dessert:

For the Cookie Crust:

• 300 grams digestive biscuits or graham crackers, broken into pieces
• 115 grams (1/2 cup or 1 stick) butter, melted

For the White Chocolate Cheesecake Filling:

• 500 grams (2 and 1/2 cups) full-fat cream cheese, room temperature
• 100 grams (1/2 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 120 ml (1/2 cup) full-fat sour cream, room temperature
• 1 teaspoon cornflour or corn starch
• 150 grams good quality white chocolate, melted
• 75 grams (1/2 cup) white chocolate, finely chopped

For Decoration:

• 250 grams (2 cups) fresh raspberries
• Icing sugar or powdered sugar, to serve

Nutritional Information (Per Slice, Serves 12)

Nutrient	Amount
Calories	380
Protein	6g
Fat	27g
Carbohydrates	28g
Sugar	20g
Sodium	200mg

Step-by-Step Instructions for White Chocolate Cheesecake

1. Preheat Your Oven and Prep the Pan

• Preheat your oven to 170°C (340°F) for standard or 150°C (300°F) for fan-forced.
• Line the bottom of an 8-inch springform pan with baking or parchment paper.

2. Make the Cookie Crust

1. Add the digestive biscuits or graham crackers to a food processor and blend until finely crushed.
2. In a mixing bowl, combine the cookie crumbs with melted butter. Mix until the texture resembles wet sand.
3. Pour the mixture into your prepared pan and press it down evenly using the back of a spoon to create a firm base.
4. Pop the crust into the fridge to chill while you prepare the filling.

3. Prepare the Cheesecake Filling

1. Add the room-temperature cream cheese to a large mixing bowl and beat it for 1-2 minutes until smooth and creamy.
2. Add the sugar and vanilla extract, then beat again until well combined.
3. Mix in the eggs one at a time, beating on low speed to avoid overmixing.
4. Stir in the sour cream, cornflour, and melted white chocolate until the filling is smooth.
5. Gently fold in the finely chopped white chocolate chunks.

4. Assemble the Cheesecake

1. Pour the cheesecake filling over the chilled cookie crust, spreading it evenly with a spatula.
2. Smooth the top to create a flat surface.

5. Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 35-40 minutes.
2. The cheesecake is ready when the edges are set, and the center jiggles slightly when shaken. Avoid overbaking, as the cheesecake will continue to set as it cools.
3. Turn off the oven and leave the cheesecake inside with the door ajar for at least 1 hour to cool gradually.

6. Chill the Cheesecake

1. Once the cheesecake has cooled to room temperature, transfer it to the fridge.
2. Let it chill for at least 3-4 hours, or ideally overnight, to ensure it firms up completely.

7. Decorate and Serve

1. Top the cheesecake with fresh raspberries and a generous dusting of icing sugar.
2. Slice and serve chilled for the best texture and flavor.

Why This Recipe Works

1. The Perfect Cookie Crust

The combination of crushed digestive biscuits and butter creates a crunchy, buttery base that perfectly complements the creamy filling.

2. Luxurious White Chocolate Filling

The melted white chocolate adds sweetness and a silky texture, while the sour cream and cream cheese provide balance and tanginess.

3. Foolproof Baking Tips

Baking the cheesecake at a low temperature and letting it cool gradually ensures a smooth, crack-free top.

Tips for Making the Best White Chocolate Cheesecake

1. Use Room-Temperature Ingredients: This ensures the filling blends smoothly without lumps.
2. Don’t Overmix the Batter: Overmixing can incorporate air, leading to cracks in the cheesecake.
3. Avoid Overbaking: A slightly wobbly center is ideal, as the cheesecake will set fully as it cools.
4. Cool Gradually: Letting the cheesecake cool in the oven prevents sudden temperature changes that can cause cracks.
5. Chill Thoroughly: For the best texture, refrigerate the cheesecake for at least 4 hours before serving.

Serving Suggestions

• As Is: Serve with just raspberries and a dusting of powdered sugar.
• With a Sauce: Add a drizzle of raspberry coulis or melted white chocolate for an extra layer of flavor.
• As a Celebration Cake: Decorate with whipped cream, additional white chocolate shavings, or edible flowers for a stunning centerpiece.

FAQs About White Chocolate Cheesecake

1. Can I use a different type of cookie for the crust?

Yes! You can use Oreo cookies, vanilla wafers, or even gingersnaps for a unique twist.

2. How do I prevent cracks in my cheesecake?

Make sure not to overmix the batter, bake at a low temperature, and let the cheesecake cool gradually in the oven.

3. Can I make this recipe ahead of time?

Absolutely! Cheesecake tastes even better the next day. You can make it 1-2 days in advance and store it in the fridge.

4. Can I freeze leftover cheesecake?

Yes, you can freeze slices of cheesecake. Wrap them tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.

5. What if I don’t have a springform pan?

You can use a regular 8-inch pan lined with parchment paper, but a springform pan makes it easier to remove the cheesecake.

6. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but you can use low-fat if needed. Keep in mind the cheesecake may be less creamy.

Conclusion: Make White Chocolate Cheesecake Today!

White Chocolate Cheesecake with Cookie Crust is the ultimate dessert for any occasion. Its creamy texture, rich white chocolate flavor, and buttery crust make it a showstopper every time. Whether you’re hosting a party or treating yourself, this cheesecake is guaranteed to delight.

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