WHITE CHOCOLATE CHEESECAKE
I’ve been making this white chocolate cheesecake for years and years, and at this point, it’s become one of those desserts everyone knows me for. It’s a family favorite, a friend favorite, and I’ve even sold a few of these babies over the years.
The cheesecake itself is incredibly creamy and rich without being overly sweet. And even though there’s a good amount of white chocolate in the filling, you wouldn’t necessarily know it was a white chocolate cheesecake just by tasting it. The chocolate melts right into the filling and gives it this extra richness and silky texture rather than an obvious chocolate flavor.
Then there’s the crust. I personally love a slightly flaky, crumbly graham cracker crust—the kind where a few crumbs fall onto the plate and you can scoop them right back up with a bite of cheesecake. So good. That’s also why I give a little flexibility with the crust measurements in this recipe. Make it thinner, make it thicker, pack it a little more firmly—it’s your cheesecake.
But the Berry Coulis is what takes the whole thing to another level. That sweet-tart berry flavor cuts through the richness of the cheesecake perfectly. You get creamy cheesecake, buttery graham cracker crumbs, and that bright berry sauce all in one bite.
This is easily one of my favorite desserts. It’s one of my husband’s favorites too—and honestly, let’s just say I’ve yet to meet someone who turns down a slice.
It looks like a special-occasion dessert, but once you get the technique down, it’s one of those recipes you’ll come back to again and again. Make it ahead, let it set, pour that gorgeous Berry Coulis over the top, and just wait until everyone takes their first bite. ♥
White Chocolate Cheesecake
Prep Time: 30 minutes | Cook Time: 45–55 minutes | Total Time: 1 hour 30 minutes | Servings: 8
Ingredients
For the Graham Cracker Crust
- 2–3 cups graham cracker crumbs (about 7–10 oz), depending on your preferred crust thickness
- ½–¾ stick unsalted butter, melted, adjusting as needed for the amount of crumbs
For the White Chocolate Cheesecake
- 4 (8 oz) packages cream cheese, softened to room temperature
- ½ cup + 2 tbsp sugar
- 8 oz fine-quality white chocolate
- 4 large whole eggs
- 2 large egg yolks
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
For Serving
- Berry Coulis — see recipe
What I Used
I made this White Chocolate Cheesecake using a few of my favorite kitchen essentials that I reach for again and again. If you're looking for the exact tools I used, I've linked them below.
- Springform Pan - Shop Amazon
- KitchenAid Stand Mixer - Shop Amazon
Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases.
Jesse’s Kitchen Tip
For the smoothest cheesecake filling, make sure your cream cheese and eggs are at room temperature before you begin. And don’t overmix once the eggs are added—mix just until combined to help keep excess air out of the batter and give you that rich, creamy texture.
Serving Suggestions
♥ Berry Coulis
♥ Fresh berries
♥ Fresh whipped cream
♥ White chocolate shavings
♥ A hot espresso or cappuccino
Storage
Store cheesecake covered in the refrigerator for up to 5 days, keeping the Berry Coulis separate until serving. To freeze, wrap the cheesecake or individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make Ahead
This cheesecake is perfect for making ahead. Prepare and bake it 1–2 days in advance, let it cool completely, then cover and refrigerate. Keep the Berry Coulis separate and add it just before serving.
Variations
♥ Use chocolate cookie crumbs instead of graham crackers.
♥ Add fresh lemon zest to the filling for a citrusy twist.
♥ Swap the Berry Coulis for your favorite fruit sauce.
♥ Top with fresh berries or white chocolate shavings.
Baby Friendly?
This cheesecake is best saved for the adults and older kids since it contains added sugar and white chocolate. For baby, serve some fresh berries or an age-appropriate fruit purée alongside the family dessert instead.
RDH Tip
Cheesecake is soft and sugary, which can leave residue on teeth. Rinse with water after enjoying, and wait about 30 minutes before brushing—especially after having it with acidic Berry Coulis.
Frequently Asked Questions
Why do you place a pan of water in the oven?
The water adds moisture to the oven and creates a gentler baking environment for the cheesecake. Place it on the rack below the cheesecake while it bakes.
How do I know when the cheesecake is done?
The edges should look set, while the center should still have a slight wobble when the pan is gently shaken. It will continue to set as it cools.
Why should the cream cheese and eggs be at room temperature?
Room-temperature ingredients blend together more smoothly, helping create a creamy filling without having to overmix the batter.
What’s the best way to melt white chocolate?
A double boiler is the safest option. If using the microwave, heat the chocolate in 10–15 second intervals, stirring well each time. White chocolate burns quickly, so go slowly and stop as soon as it’s smooth.
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