Have you ever tasted a white-chocolate-cheesecake?

White-chocolate-cheesecake is absolutely divine. It boasts such a delicate yet sweet flavor, and can satisfy most every cheesecake lover. This white chocolate cheesecake recipe is a beautiful example of the given cream like qualities of white chocolate. This cheese cake recipe is perfect. It does take time to make, as it's not a quick and easy recipe. But, you will reap the rewards when serving this to yourself, family, friends or customers. It is a winner!

Submitted by:

Genesee

White-Chocolate-Cheesecake

Ingredients

Filling

1 pound (16 oz.) cream cheese, at room temperature
1/2 cup heavy whipping cream, at room temperature
4 large eggs, separated at room temperature.
10 ozs. finely chopped white chocolate, or white chocolate chips
4 teaspoons of vanilla extract
Salt-just a dash

Crust

1 tablespoon sugar
1 3/4 cups graham cracker crumbs (I like to use the cinnamon grahams.)
6 tablespoons unsalted butter

Topping

1/4 cup heavy whipping cream, at room temperature
6 ozs. finely chopped white chocolate or white chocolate chips
optional: 2 tablespoons light creme de cacao

If at any time you need help with how to melt white chocolate, please click here.

Directions

In a mixing bowl combine sugar, butter, and graham cracker crumbs until well blended.
Butter a 9.5 in. X 2 in. or 9.5 in. X 3 in. spring form pan.
Cut a circle out of kitchen parchment to line the bottom of your spring form pan. (This makes your cheesecake easier to remove from the pan when serving.) (It will not affect the flavor of your cheesecake.)
Evenly and firmly press the crumb mixture over the bottom of the pan and up 2/3 the sides of the pan.

Now, adjust a rack to the center of your oven.
Preheat oven to 300°.

Melt your 10 ozs. of white chocolate in a double boiler.
When your chocolate is melted and stirs smooth, stir in your 1/2 cup of heavy whipping cream.
Stir until smooth.
Let this mixture cool.

In mixing bowl, beat the cream cheese until smooth.
Beat in the egg yolks one at a time, and scraping the sides between each addition.
Stir in vanilla, salt and the creamy white chocolate mixture.
Beat for 2 minutes at medium speed.

In another mixing bowl beat your egg whites until foamy.
When foamy, increase the mixer speed to high and beat until soft peaks form.
Gently fold (stir) egg whites into the white chocolate mixture.
Pour mixture into the crust.

Place the springform pan onto a baking sheet.
Place into oven and bake for about 55 minutes. (Your cheesecake will be risen and the top will slightly jiggle when shaken.
Turn off your oven. Do not remove your cheesecake.
Let the cheesecake set in the oven for one hour. (Your cheesecake will slightly sink, this is good!)
Now remove your cake from the oven and let it remain in the pan to completely cool on a wire rack.

When your cheesecake is completely cool, we will make the topping.
Melt the 6 ozs. of white chocolate.
When melted, stir in your 1/4 cup of heavy cream. Stir until smooth.
optional: you may add your creme de cacao.
Now pour your topping over the top of your cooled cheesecake.

Place your cheesecake in the refrigerator until the topping is set.
Then cover with plastic wrap and allow to refrigerate for 4 hours before serving.
Remove the white-chocolate-cheesecake from the refrigerator and release the sides if the spring form pan. Alow the cake to set at least 2 hours at room temperature before serving.
Serve at room temperature.

This recipe makes around 10-12 servings. (A little white chocolate cheesecake goes a long way!)

Plan ahead: I just thought that you would like to know, your white-chocolate-cheesecake recipe can be made ahead and refrigerated up to three days. You can also tightly wrap your pan in plastic wrap, again in aluminum foil and and freeze for about 1 month. You can defrost your frozen cheesecake overnight in the refrigerator.

I hope that you enjoyed this white-chocolate-cheesecake recipe. Click here to return to the cheesecake page.

SBI!