This white chocolate cheesecake features a graham cracker crust and a creamy white chocolate cheesecake filling that's topped with an easy, 2-ingredient white chocolate ganache.
In case you didn't know, yesterday was the first day of fall! As much as I'm going to miss grilling in the backyard and making as many fresh summer desserts as I can think of, I am equally excited for the cozy weather and all of the fall baking that comes with it!
There is something so rewarding about making a cheesecake entirely from scratch, they are so beautiful and delicate! Coming up with new flavors is probably my favorite part, and this white chocolate cheesecake is definitely a winner! The filling is ultra-creamy and is the perfect balance of tangy and sweet. And the white chocolate ganache covering the top adds a perfect crunchy element that breaks with a satisfying 'snap' when you bite into it.
Ingredients for White Chocolate Cheesecake
Graham Cracker Crust
- Graham cracker crumbs: 1 and ½ cups of graham cracker crumbs from about 10 full sheets of graham crackers.
- Granulated sugar
- Butter: Melted and slightly cooled. Salted or unsalted butter is fine.
White Chocolate Cheesecake Filling
- Cream cheese: Full-fat and softened to room temperature. It's important that the cream cheese is completely soft in order to get a smooth filling. If you're short on time, you can place the foil-wrapped cream cheese in a bowl of lukewarm water for a few minutes. Be careful because it will soften quickly this way.
- Granulated sugar
- Flour: Adding a tablespoon of flour (or cornstarch) makes the filling stronger and less likely to crack.
- Sour cream: Full-fat and room temperature.
- Vanilla extract: Optional, but recommended!
- Eggs: Room temperature eggs are a must! Leave them out on the counter for at least one hour, or place them in a bowl of lukewarm water for about 5 minutes.
- White chocolate: 1 cup (6 oz, divided) chopped or chocolate chips.
- Heavy cream: For making the white chocolate ganache.
WATER BATH FOR CHEESECAKE
A water bath (bain-marie) is a French method of baking something surrounded by boiling water. It allows for slow, gentle, even cooking, which is perfect for delicate desserts like cheesecake. Basically, no matter how hot your oven is, the temperature of the water won’t get any higher than 212°F (100°C). Without a water bath, the outside of the cheesecake would be over baked and cracked by the time the middle was finished baking.
- To keep water from seeping into the pan from the water bath, make sure you wrap it well with several layers of heavy-duty aluminum foil. *Note: No matter how well you wrap your springform pan, there’s still a chance of water leaking in and ruining your otherwise perfectly good cheesecake. This has happened to me a few times, so now I always follow a trick I learned thanks to lifeloveandsugar, which is to tie a slow cooker liner around the pan first and then wrap it with aluminum foil. My cheesecakes have been perfectly dry ever since!
How to Avoid Cracks in Cheesecake
- Don't overmix. Overmixing whips air into the batter which can get trapped inside the filling. During baking, any trapped air bubbles will rise and pop on the surface, which can cause the cheesecake to crack. The best way to avoid overmixing is to use room temperature ingredients and mix just until incorporated.
- Don't open the oven door to check on it. At least not for the first hour of baking, which is when the cheesecake is the most delicate and susceptible to cracks.
- Don't over bake. Over baking gives the cheesecake a weird texture and is a big reason for cracks forming. There should be a 3" wobbly center, the filling will continue to cook and set as it cools.
- Cool the cheesecake slowly. Any sudden changes in temperature are going to cause cracks. Leave the cheesecake in the oven with the door cracked and the oven turned off for 1 hour. Then, take it out of the oven and allow it to cool completely at room temperature before refrigerating.
How to Make White Chocolate Cheesecake
Arrange your oven rack to the lower position and preheat your oven to 350°F.
Prepare the pan and graham cracker crust:
Line the bottom of your springform pan with parchment paper and lightly grease the sides or line with more parchment paper. Wrap the pan with several layers of heavy-duty aluminum foil and tie a slow-cooker oven liner (recommended) around the pan. Begin boiling water for the water bath.
Mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Pour the crust mixture into the prepared springform pan, spread it out evenly, then use the bottom of a measuring cup or glass to pack it down tightly into the bottom and up the sides. Bake the crust in the preheated oven for 10 minutes.
Take the crust out of the oven and lower the temperature to 325°F.
Make the filling:
White chocolate ganache (added to the filling): Add half a cup (3 oz.) chopped white chocolate or chips and 2 tablespoons of heavy cream to a small bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Set aside to cool slightly.
In a large bowl or bowl of a stand mixer fitted with a paddle attachment, mix the softened cream cheese, sugar, and flour until combined and smooth with no lumps. Add the room temperature sour cream and vanilla extract and mix until smooth. Add the room temperature eggs, one at a time, and mix until just combined after each. Wipe the sides of the bowl with a rubber spatula as needed. Stir in the cooled white chocolate ganache.
Bake the cheesecake: Pour the batter into the pre-baked crust. Tap the pan on the counter several times to get rid of any trapped air bubbles. Place the pan inside a large roasting pan and very carefully pour the boiling water around it, going up about 2" around the sides of the pan. Bake the cheesecake for 1 hour and 10 minutes. Gently shake the pan, if the outside edges are set and there is a 3" wobbly center, it's done. If it's very pale and wobbly all over, keep baking and check on it again in 5 minutes. Once done, turn the oven off and leave the cheesecake inside with the door cracked for 1 hour. Remove the cheesecake from the oven and the water bath and let cool completely at room temperature. Leave the cheesecake in the pan and refrigerate at least 4 hours, but overnight is best.
White chocolate ganache (poured on top of the cooled cheesecake):
Add ½ cup (3 oz.) chopped white chocolate or white chocolate chips and 2 tablespoons of heavy cream to a small bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Pour over the cooled cheesecake and use an offset spatula to spread it out evenly. Set the cheesecake in the fridge so the ganache can cool and harden completely.
Sprinkle some more chopped or shaved white chocolate on top of the cheesecake before serving.
More Cheesecake Recipes:
- Marble Cheesecake
- Strawberry Cheesecake
- Chocolate Peppermint Cheesecake
- Lemon Cheesecake
- Caramel Cheesecake
- Blueberry Swirl Cheesecake
📖 RECIPE
White Chocolate Cheesecake
Equipment
- 9" springform pan with removable bottom
Ingredients
Graham Cracker Crust:
- 1 and ½ cups graham cracker crumbs
- ½ cup granulated sugar
- 6 tablespoons butter, melted
Cheesecake Filling:
- 3 (8 oz.) packages cream cheese (brick-style and full-fat), softened to room temperature
- 1 and ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- ⅔ cup full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 3 ounces (about ½ cup) white chocolate , chopped or white chocolate chips
- 2 tablespoons heavy cream
White Chocolate Ganache:
- 3 ounces white chocolate , chopped or white chocolate chips
- 2 tablespoons heavy cream
Instructions
- Arrange your oven rack to the lower position. Preheat your oven to 325°F. Begin boiling water for the water bath.
- Line the bottom of a 9" springform pan with parchment paper. Lightly grease the sides of the pan with non-stick spray or line the sides with more parchment paper. Wrap several layers of heavy-duty aluminum foil around the pan, then tie a slow-cooker oven liner around the pan (recommended) so water doesn't leak into the pan from the water bath.
- Begin boiling water for the water bath.
Make the Graham Cracker Crust:
- Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Pour the crumb mixture into the prepared pan, spread it around evenly, then use the bottom of a glass or measuring cup to pack it down tightly and evenly in the bottom and slightly up the sides.
- Bake the crust in the preheated oven for 10 minutes while you make the filling.
Make the Filling:
- White chocolate ganache (added to the filling): Add half a cup (3 oz.) chopped white chocolate or chips and 2 tablespoons of heavy cream to a small bowl. Microwave in 30-second intervals, stirring between, until melted and smooth. Set aside to cool slightly.
- In a large bowl or bowl of a stand mixer fitted with a paddle attachment, mix the room temperature cream cheese, granulated sugar, and flour until smooth with no lumps. Add the room temperature sour cream and vanilla extract and mix until smooth. Wipe the sides of the bowl with a rubber spatula, then add the room temperature eggs, one at a time, and mix until just combined after each. Mix until the batter is smooth and stir in the white chocolate ganache.
- Pour the cheesecake filling over the pre-baked crust. Tap the pan on the counter several times to get rid of any trapped air bubbles in the filling. Place the springform pan inside a large roasting pan and very carefully pour the boiling water around it, going up about 2" around the sides of the pan.
- Bake the cheesecake for 1 hour and 10 minutes. Gently shake the pan, if the outside edges are set and there is a 2-3" wobbly center, it's done. If it's still very pale and wobbly all over, keep baking and check on it again in 5 minute-intervals until done.
- Once done, turn the oven off and leave the cheesecake inside with the door cracked for 1 hour. Remove the cheesecake from the oven and the water bath and let cool completely at room temperature for at least 1 hour. Don't remove the sides of the pan.
- Transfer to the fridge, still in the pan and uncovered, to cool and set completely. At least 4 hours, but overnight is best.
White chocolate ganache (poured over the cooled cheesecake):
- Add half a cup (3 oz.) chopped white chocolate or chips and 2 tablespoons of heavy cream to a small bowl. Microwave in 30-second intervals, stirring between, until melted and smooth.
- Pour the ganache over the cheesecake and use an offset spatula to spread it out evenly. Place the cheesecake in the fridge for about 10 minutes to set the ganache.
Pamela M
There's two different instructions for the ganache topping. One says leave the cheesecake in the mold and pour the ganache on top, the other says to remove it from the pan and then pour the ganache on top. Which is the correct method?
Molly Walcome
Thank you for pointing that out. I will fix it. You can add the ganache while it's still in the pan or after you've removed it. It's more important that the cheesecake is cooled completely before you remove it from the pan.