Go Back
Merry

Best White Chocolate Cheesecake – Sweet & Creamy Delight

Indulge in the creamy decadence of this White Chocolate Cheesecake with Cookie Crust. With a buttery cookie base, a smooth and rich white chocolate filling, and a topping of fresh raspberries, this dessert is a showstopper. Perfect for celebrations, gatherings, or just treating yourself, this cheesecake is as delicious as it is easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 5 hours
Course: Dessert
Cuisine: Western
Ingredients Method Notes

Ingredients
  

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 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 for dusting

Method
 

Preheat the Oven and Prepare the Pan:
  1. Preheat your oven to 170°C (340°F) for standard or 150°C (300°F) for fan-forced.
  2. Line the bottom of an 8-inch springform pan with parchment paper.
Make the Cookie Crust:
  1. Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
  2. Combine the crumbs with melted butter and mix until the texture resembles wet sand.
  3. Press the mixture evenly into the bottom of the prepared springform pan, using the back of a spoon to smooth it out.
  4. Chill the crust in the fridge while you prepare the filling.
Prepare the Cheesecake Filling:
  1. In a large mixing bowl, beat the cream cheese until smooth and creamy (1-2 minutes).
  2. Add the sugar and vanilla extract, and beat until combined.
  3. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
  4. Stir in the sour cream, cornflour, and melted white chocolate until the mixture is smooth. Avoid overmixing.
  5. Gently fold in the finely chopped white chocolate chunks.
Assemble the Cheesecake:
  1. Pour the cheesecake filling over the chilled cookie crust and smooth the top with a spatula.
Bake the Cheesecake:
  1. Bake the cheesecake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight wobble.
  2. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for at least 1 hour to prevent cracking.
Chill the Cheesecake:
  1. Once the cheesecake has cooled to room temperature, transfer it to the fridge and chill for 3-4 hours, or overnight, until it is completely set.
Decorate and Serve:
  1. Top the cheesecake with fresh raspberries and a dusting of powdered sugar just before serving.
  2. Slice and enjoy!

Notes

  • Use Room-Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
  • Don’t Overmix: Overmixing can cause air bubbles, which may lead to cracks in the cheesecake.
  • Avoid Overbaking: The cheesecake should still have a slight jiggle in the center when removed from the oven. It will firm up as it cools.
  • Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: You can freeze slices of cheesecake for up to 2 months. Wrap each slice tightly in plastic wrap and store in a freezer-safe container.

Tried this recipe?

Let us know how it was!