Baked White Chocolate Cheesecake Recipe
This white chocolate cheesecake has a soft, smooth and creamy consistency. Because it is rich, we like to serve it with a fruit coulis (or fresh fruit) and ice cream.
To make a white chocolate and raspberry cheesecake, pour half of the filling over the base, sprinkle with 150g of raspberries, then pour the remaining filling over the raspberries and bake.
Base
250g Arnott's Nice biscuits
120g butter, melted
Filling
375g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs (we use eggs with a minimum weight of 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 tablespoons) sour cream
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
Preheat oven to 160 degrees Celsius (not fan-forced). If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 145 degrees Celsius.
Line the base of a 20cm or 21cm diameter springform cake pan with baking paper. Grease or line the sides.
Finely crush biscuits in a blender or food processor. Combine crushed biscuits with melted butter and firmly press mixture over the base and sides of the prepared tin. Refrigerate while preparing filling.
Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times. When mixture is smooth, beat in eggs one at a time.
Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.
Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.
When ready to serve, cut with a hot, dry knife. Store any leftover cheesecake in an airtight container in the refrigerator. © www.exclusivelyfood.com.au
33 Comments:
Just wondered if it was possible to use (defrosted) frozen raspberries? They are just easier for me to find in Perth ...
Hi JR,
Yes, we have used frozen raspberries in this recipe (no need to defrost them before using).
My hubby prefers Bailey cheese cake, can I replace white choc by Bailey and how much is OK?
thanks.
Hong
It would probably be better to use a Baileys cheesecake recipe such as this one.
HONEY HAVE MERCY! This is the most delicious recipe for white chocolate cheesecake I have ever had! I served the raspberry version for my 25th and became very "popular"! Thanks for this brilliant website!!!
Thankyou for the recipe - it was a really good cheesecake and can't wait to make it again
I was just wondering if I could use a hand mixer instead of a food processor?
Yes, you could use a hand mixer to make this cheesecake.
Can this cheesecake be frozen, and for how long?
Yes, this cheesecake can be frozen. We wouldn't freeze it for any longer than two months.
I was just wondering if this cheesecake can be made as mini individual ones?
If so, how long would they be baked for?
Do they need to cool in the oven with the door ajar?
Are they best cooked in a normal or fan-forced oven?
And lastly, how many days before serving can I bake them?
Thank you,
Angela
I was just wondering if this cheesecake can be made as mini individual ones?
If so, how long would they be baked for?
Do they need to cool in the oven with the door ajar?
Are they best cooked in a normal or fan-forced oven?
And lastly, how many days before serving can I bake them or do they freeze?
Thank you,
Angela
Hi Angela
You could use this recipe to make mini cheesecakes.
We can't be certain of the correct baking time as we haven't made mini versions of this cheesecake. However, we generally bake mini cheesecakes (made in a muffin tin) for about 20 minutes at 180 degrees Celsius (160 degrees Celsius fan-forced). We allow them to cool out of the oven.
For cheesecake, we usually prefer not to use a fan-forced oven.
We would make the mini cheesecakes up to a few days ahead. We prefer not to freeze them as freezing can affect their texture.
Well, aside from me misplacing my electric beater, and having to mix it the old-fashioned way, with a wooden spoon (phew, muscles!), this is a marvellous, and oh-so-easy baked cheesecake recipe!
Made it without the raspberries for a pot luck dinner, but with a quick raspberry sauce (water, suger, frozen raspberries - boil & strain)... it disappeared in a flash!
Will definitely make it again (and hopefully I've found those beaters by then!)
Hi,
When I took the cake out of the oven, it looked more yellow than white....like a lemon cheesecake..
Do you know what I'm doing wrong?
I added raspberries as well.
Thanks.^^
Hi Eva,
This cheesecake does have a slightly yellow colour after baking (particularly the top surface of the cake). If you used eggs with very yellow yolks, this could have contributed to the yellow colour of your cheesecake.
Hi Amanda & Debbie!
Im such a fan of your site and particularly of this recipe!
Im not sure if its my oven, but I cant seem to stop the top from cracking. Ive tried leaving it to cool inside the oven after baking but it doesnt seem to change anything.
Any ideas..?
Hi Kelly,
Did you bake the cheesecake in a fan-forced oven? When we tested this recipe in a fan-forced oven, there was a tiny bit of cracking around the edge of the cheesecake. So, we prefer to use a non fan-forced oven if possible. We position the oven rack so that the cheesecake is in the centre of the oven.
Overcooking can cause a cheesecake to crack. You could try slightly reducing your oven temperature and removing the cheesecake from the oven as soon as the hour is up.
Another possible explanation is the incorporation of too much air when making the filling. A food processor would probably incorporate less air than an electric mixer. If you normally use an electric mixer to make the cheesecake, you could try switching to a food processor. Either way, ensure that you don't beat the mixture more than necessary.
If none of the above suggestions help, you could bake the cheesecake in a water bath.
hello, great recipe by the way. i don't have any baking paper is it still ok to make the cheesecake?
Lining the pan with baking paper isn't vital. It just makes it easier to remove the cheesecake from the pan.
my boyfriend is a big fan of cheesecake, and i made this recipe into mini cheesecakes for him to take to work in his lunch, and he loves them!
(i made 18 mini cheesecakes with this recipe, using muffin pans lined with muffin sized patty pans, and baked for 25-30 mins.)
they were also popular at work... you can't go wrong with these!
I'm allergic to egg, so I'm wondering if its possible to take off th eggs?
You could try using egg replacer instead of the eggs. However, we have not tested this substitution, so we aren't sure if it would be successful. If you decide to try it, please let us know how the cheesecake turns out.
what can you do if you don't wish to use white chocolate??
Hi Matt,
You could try using dark chocolate in place of the white chocolate. However, the cheesecake will not be as sweet.
This looks great and I'm planning to try it soon. I just had a few questions.
1. What brand of cream cheese do you use?
2. Is light sour cream okay, or should I buy some full fat sour cream?
3. Do you use cooking chocolate, melts or just normal white chocolate?
Thanks Ladies!
Hi Chloe,
We have only tested this recipe with full fat sour cream and are not sure whether light sour cream would give a good result. We use Philadelphia cream cheese and white eating chocolate. A good quality white cooking chocolate would also be suitable.
I just wanted to say that your site is great. I love all your recipes (at least all that I've tried)and tonight I'm planning to make the white chocolate cheese cake! I'm living in Sweden and we have other measurments than Australia, so it's an extra effort to follow your recipes instead of using a Swedish one, but it's definitely worth it!
hi i was just wondering can i use light philidelphia cream cheese or should i buy the full fat one?
rhi
Hi Rhi,
We have only ever used full fat cream cheese in this recipe, so we aren't sure whether light cream cheese would give a good result.
Hi Amanda and Debbie,
I was just wondering if I wanted to make this cheesecake ahead of time and not freeze it, how many days would be okay to still have a fresh, lush tasting cheesecake.
Could it be made on a sunday or monday to be served on a wednesday?
Many Thanks
You could make the cheesecake up to three days in advance. Store it in an airtight container in the refrigerator.
I loved this recipe and tried making it with ginger biscuit base and its lovely! Works really well with the white chocolate!
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