Here’s a rich and creamy white chocolate cheesecake—smooth, slightly sweet, and perfect for special occasions.
🍰 White Chocolate Cheesecake
🧾 Ingredients
For the crust:
- 200 g digestive biscuits (or graham crackers), crushed
- 80 g melted butter
- 1–2 tbsp sugar (optional)
For the filling:
- 250 g white chocolate, chopped
- 500 g cream cheese (room temperature)
- ¾ cup (150 g) sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup heavy cream (or whipping cream)
- 1 tbsp cornstarch (optional, helps stability)
🔥 Instructions
1. Prepare the crust
- Mix crushed biscuits with melted butter (and sugar if using)
- Press firmly into a lined springform pan
- Chill in the fridge for 15–20 minutes
2. Melt the white chocolate
- Melt gently using a double boiler or microwave in short bursts
- Let it cool slightly (don’t let it harden)
3. Make the filling
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, mixing gently
- Stir in vanilla and cornstarch
- Pour in melted white chocolate and mix
- Fold in heavy cream until smooth and silky
4. Bake
- Pour mixture over crust
- Tap pan lightly to remove air bubbles
- Bake at 160°C (320°F) for 50–60 minutes
- Center should still have a slight wobble
5. Cool slowly
- Turn off oven and let cheesecake sit inside for 1 hour
- Then cool at room temperature
- Chill in fridge for at least 4–6 hours (overnight is best)
🍓 Optional toppings
- Fresh berries (strawberries, raspberries)
- White chocolate shavings
- Berry sauce or strawberry compote
- Whipped cream swirls
🔑 Tips for perfect cheesecake
- Don’t overmix after adding eggs (prevents cracks)
- Use room-temperature cream cheese
- Chill fully before slicing for clean cuts
🍰 Result
You get a luxuriously smooth, melt-in-your-mouth cheesecake with a delicate white chocolate flavor.
If you want, I can also give you a no-bake version or a baked Japanese-style fluffy white chocolate cheesecake.
