White Chocolate Cheesecake

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White Chocolate Cheesecake is a stunning dessert that combines the creamy richness of white chocolate with the smooth, luscious texture of classic cheesecake. This recipe, from Fiona Dowling, is designed to be both indulgent and not overly sweet. With an Oreo cookie crust and a decadent chocolate ganache topping, it’s a showstopper that’s perfect for celebrations, special occasions, or simply when you want to treat yourself. Fresh raspberries or strawberries make the perfect garnish for this dessert, adding a splash of color and a fruity contrast to the rich flavors.

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Why You’ll Love This Recipe

• Creamy and Silky Texture: The combination of white chocolate and cream cheese results in a cheesecake that is incredibly creamy and smooth.
• Delicate White Chocolate Flavor: The white chocolate gives a sweet, subtle flavor without overpowering the dessert or making it too sugary.
• Oreo Cookie Crust: The dark, slightly bitter notes of the Oreo crust contrast perfectly with the creamy filling.
• Chocolate Ganache Topping: A layer of semi-sweet chocolate ganache adds a rich, glossy finish to this already decadent dessert.

Let’s dive into how to make this delectable White Chocolate Cheesecake.

Equipment You’ll Need

To create this cheesecake, it’s important to have the right equipment:

• 9-inch Springform Pan: The perfect size for this recipe. Using an 8-inch pan is not recommended as it will be too small.
• Large Roasting Pan: Big enough to fit the springform pan inside for a water bath. This ensures even baking and prevents cracking.

Ingredients for White Chocolate Cheesecake

Here’s a breakdown of what you’ll need for this recipe, separated into the crust, cheesecake filling, and toppings.

For the Chocolate Cookie Crust:

• 30 Oreo cookies, wafers and filling included
• 5 tablespoons unsalted butter (70 grams), melted

For the Cheesecake Filling:

• 10 oz white chocolate (280 grams), very finely chopped
• 1 cup heavy whipping cream (240 ml), with 33-35% milk fat
• 24 oz cream cheese (680 grams), full-fat brick style
• ¾ cup granulated sugar (150 grams)
• 4 large eggs
• Boiling water (for the water bath)

For the Topping:

• 6 oz semi-sweet chocolate (170 grams) or 50-70% dark chocolate, finely chopped
• ½ cup heavy whipping cream (120 ml), 33-35% milk fat
• 2 oz white chocolate (56 grams), for drizzling
• Fresh raspberries (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 325°F (170°C).
2. Position the oven rack in the lower third of the oven.
3. Wrap the outside of a 9-inch springform pan with an oven bag or slow cooker liner to prevent water from leaking into the pan. Follow this by wrapping it with aluminum foil at least 3 times, ensuring all seams are tightly covered.

Step 2: Make the Oreo Crust

1. Crush the Oreos: Pulse the Oreo cookies (wafers and filling) in a food processor until they become fine crumbs. If you don’t have a food processor, you can place the cookies in a freezer bag and crush them using a rolling pin.
2. Mix with Butter: In a bowl, mix the Oreo crumbs with melted butter. If using a food processor, add the butter and pulse a few times until evenly combined.
3. Press into Pan: Press the mixture firmly into the bottom of the prepared springform pan, creating a slight edge around the sides.
4. Bake: Bake the crust in the preheated oven for 8 minutes, then remove from the oven. Leave the oven on for baking the cheesecake later.

Step 3: Prepare the White Chocolate Cheesecake Filling

1. Melt the White Chocolate: Chop the white chocolate into very small pieces and place them in a large, heat-proof bowl. Heat the heavy cream until it’s almost boiling (you can do this in the microwave using short intervals or on the stovetop using a double boiler). Pour the hot cream over the chocolate and let it sit for 2-3 minutes before whisking until smooth. If the chocolate hasn’t fully melted, microwave in 30-second intervals at medium power, whisking between each interval. Set aside.
2. Beat the Cream Cheese and Sugar: In a large bowl, beat the cream cheese and sugar together until smooth and creamy, making sure no lumps remain.
3. Incorporate the Eggs: In a separate bowl, lightly whisk the eggs, then slowly beat them into the cream cheese mixture in two additions. Be careful not to overmix.
4. Combine Chocolate and Cream Cheese Mixture: Carefully whisk the melted white chocolate mixture into the cream cheese mixture by hand, using a wire whisk to avoid overmixing.
5. Pour into Crust: Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.

Step 4: Bake the Cheesecake

1. Water Bath: Place the springform pan into the center of a large roasting pan. Pour boiling water into the roasting pan, filling it about ½ to 1 inch deep.
2. Bake: Place the roasting pan into the oven and bake the cheesecake for about 50-60 minutes. The cheesecake is done when it wobbles like a bowl of pudding or jello when you gently shake the pan. If it moves like a glass of milk, it needs more time.
3. Cool: Once baked, remove the cheesecake from the oven and run a thin knife around the edges to prevent cracking as it cools. Let it cool in the water bath until it reaches room temperature, then transfer to the fridge to chill for at least 6 hours or, preferably, overnight.

Step 5: Make the Chocolate Ganache Topping

1. Melt the Semi-Sweet Chocolate: Chop the semi-sweet chocolate into small pieces and place them in a heat-proof bowl. Heat the cream until it’s almost boiling, then pour it over the chopped chocolate. Let it sit for 2 minutes, then whisk until smooth. If the chocolate hasn’t fully melted, microwave in 30-second intervals at medium power, whisking between each interval.
2. Top the Cheesecake: Remove the chilled cheesecake from the fridge. If there’s any condensation on the surface, gently blot it with a paper towel. Let the ganache cool slightly before pouring it over the cheesecake. Allow some of it to drip over the sides for a beautiful finish.
3. Melt White Chocolate: Chop the white chocolate and melt it in the microwave or using a double boiler. Drizzle the white chocolate over the top of the ganache.
4. Garnish: Optionally, place fresh raspberries around the edge of the cheesecake for added color and flavor.
5. Chill Again: Return the cheesecake to the fridge until ready to serve.

Step 6: Serve

When ready to serve, use a sharp, thin knife (not a table knife) to slice the cheesecake. Wipe the knife clean between cuts for the best results.

Practical Tips for the Perfect Cheesecake

• Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before starting. This ensures a smooth, lump-free batter. To speed up the process, cube the cream cheese and place the eggs in warm water for 10 minutes.
• White Chocolate: Always use high-quality white chocolate bars instead of chocolate chips. Chocolate chips don’t melt as smoothly, which can affect the texture of the cheesecake.
• Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks on the surface. Always mix on low speed and stop as soon as the ingredients are combined.
• Water Bath: The water bath is key to preventing cracks and ensuring even baking. Be sure to wrap the pan well to prevent water from leaking in.

Storing and Freezing

• Storing: This cheesecake can be stored in the fridge, covered, for up to 4 days.
• Freezing: You can freeze the cheesecake without the ganache topping for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the fridge overnight before topping and serving.

Final Thoughts

This White Chocolate Cheesecake is an indulgent yet delicately flavored dessert that’s perfect for any occasion. The combination of a creamy filling, chocolate ganache, and Oreo crust makes it a surefire hit with family and friends. Follow the recipe step-by-step, and you’ll end up with a stunning dessert that’s as beautiful as it is delicious.