Do you love white chocolate and cheesecake? Then you have to try this white chocolate cheesecake. It is pretty basic regarding the ingredients. In terms of taste and texture this cheesecake is a dream. So good.
Starting with a graham cracker crust, a filling with lots of cream cheese, heavy cream and white chocolate and finally strawberries and of course, white chocolate on top. The white chocolate adds a lovely, rounded vanilla flavor and helps the cheesecake set in the fridge overnight to a perfect, melt-in-your-mouth texture.
In case it hasn’t been clear yet, this is a no-bake cheesecake. So, perfect for hot summer days when you don’t necessarily want to turn on your oven, but still have a craving for cheesecake.
Tools & Equipment
- 18cm/7-inch springform pan
- Cutting board
- Food processor
- Large bowl
- Medium bowl
- Medium saucepan
- Offset spatula
- Parchment paper
- Plastic wrap
- Paring knife
- Silicone spatula
- Small bowl
- Stand mixer fitted with the whisk attachment
Recipe Tips
Graham Cracker Crumbs: In case you don’t have a food processor, you can use a ziplock bag and a rolling pin instead. Place the graham crackers in the bag, seal it, and crush them with the rolling pin until you have crumbs.
Cream Cheese: Use full fat cream cheese because you will notice a distinct difference in taste and texture. If you use low-fat cream cheese, you’re missing out, I can assure you.
Parchment Paper: It is not absolutely necessary to line the bottom of the pan with parchment paper, but it makes it easier to release the cake.
Ingredients for White Chocolate Cheesecake
Directions – How to Make White Chocolate Cheesecake
Make the Graham Cracker Crust
Line an 18cm/7-inch springform pan with parchment. Place the graham crackers in a food processor and pulse until you have almost nothing but crumbs. In a small bowl, melt the butter in the microwave. Add the melted butter and process again until well mixed.
Press the crumb mixture into the springform pan, a little way up the sides. Use the back of a spoon or a measuring cup to press the mixture down firmly. Place the pan in the fridge while you make the cheesecake filling.
Make the Cheesecake
Fill a saucepan with water, about 3–4cm/1 ½-inches up the sides. Bring to a boil. Place the white chocolate into a heatproof bowl and put on top of the saucepan, making sure the bowl doesn’t touch the water. Turn the heat down and let the white chocolate melt slowly, every now and then giving it a stir. Once there are only a few small lumps of unmelted chocolate left, give it another stir then remove the bowl from the heat and let it sit until the chocolate is cooled to room temperature.
In a large bowl beat the cream cheese with a silicone spatula or a wooden spoon until smooth. Gently fold in the slightly cooled, melted white chocolate.
In the bowl of a stand mixer whip the heavy cream on medium-low speed until thickened but the peaks don’t hold their shape, for about 3 minutes. Fold the whipped cream into the white chocolate mixture in two batches.
Add lemon juice and vanilla and stir until combined. Remove the pan from the fridge an pour the mixture onto the crust. Smooth the top with an offset spatula, cover the pan with plastic and chill in the fridge overnight.
Remove the cheesecake from the fridge and run a knife along the sides of the springform pan. Release the cake from the pan and decorate the top with chopped white chocolate and strawberries, or as desired.
Storing and Freezing Instructions
Storage: Keep leftover white chocolate cheesecake covered in the fridge for up to 5 days.
Freezing Instructions: You can freeze this cheesecake for up to 3 months. Cover it tightly with aluminum foil, plastic wrap or place it in a freezer bag or in an airtight container. Let it thaw overnight in the fridge.
My Summary for White Chocolate Cheesecake
Difficulty: Simple
Taste & Texture: This white chocolate cheesecake tastes like heaven. The graham cracker crust is crunchy and buttery. The white chocolate is not to overpowering in taste but it helps to create this incredible creamy texture. This cheesecake literally melts in your mouth. The chocolate chunks on top provides a nice crunch and the strawberries add a sweet fruity flavor that fit perfectly.
Time: Making the crust takes about 15 minutes. Plan about 35 minutes for preparing the filling and finishing the cake. After that, the cheesecake needs to chill in the fridge overnight.
More Cheesecake Recipes
- Crème Brûlée Cheesecake
- Lemon Cheesecake
- Matcha Cheesecake
- New York Style Cheesecake
- Peach Swirl Cheesecake Bars
