White Chocolate Cheesecake


Crank up the decadence factor of a classic cheesecake recipe by adding white chocolate to the batter. To give a nod to the flavors inside, top the cooled White Chocolate Cheesecake with berries dipped in melted white chocolate.

White Chocolate Cheesecake
Photo: Jason Donnelly
Prep Time:
30 mins
Bake Time:
45 mins
Cool Time:
2 hrs
Chill Time:
4 hrs
Total Time:
7 hrs 15 mins


  • 1 ¼ cup finely crushed shortbread cookies

  • 2 tablespoon butter, melted

  • 2 8 ounce packages cream cheese, softened

  • 6 ounce white baking chocolate with cocoa butter, melted and cooled

  • cup sugar

  • 3 eggs, lightly beaten

  • cup sour cream

  • 1 teaspoon vanilla

  • Fresh strawberries, raspberries, and/or blackberries (optional)

  • White baking chocolate with cocoa butter, melted and cooled (optional)


  1. Preheat oven to 350°F. For crust, in a small bowl toss together crushed cookies and melted butter until combined. Press crumb mixture onto the bottom of an 8-inch springform pan that has a removable bottom. Set aside.

  2. For filling, in a large mixing bowl beat cream cheese and 6 ounces melted chocolate with an electric mixer on medium to high speed until combined. Beat in sugar until fluffy. Add eggs, sour cream, and vanilla; beat on low speed just until combined.

  3. Pour filling over crust in pan, spreading evenly. Place in a shallow baking pan. Bake about 45 minutes or until a 2 1/2-inch area around outside edge appears set when gently shaken.

  4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving.

  5. If desired, dip berries into additional melted chocolate; let stand until chocolate is set. Arrange on top of cheesecake.


This cheesecake puffs during baking, then settles as it cools. The surface of the cheesecake may crack. To help prevent any cracks from forming, try baking the cheesecake in a water bath. Prepare crust as directed; press onto bottom of springform pan. Place pan on a double layer of 18x12-inch heavy foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling; pour over crust in pan. Place pan in a roasting pan. Pour enough boiling water into roasting pan to reach halfway up sides of springform pan. Bake about 55 minutes or until edges of cheesecake jiggle slightly when the pan is gently shaken. Turn off oven; allow cheesecake to stand in oven for 1 hour (cheesecake will continue to set up during standing). Carefully remove springform pan from water; remove foil from pan. Cool and chill as directed.

Nutrition Facts (per serving)

580 Calories
40g Fat
47g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 580
% Daily Value *
Total Fat 40g 51%
Saturated Fat 21g 105%
Cholesterol 160mg 53%
Sodium 374mg 16%
Total Carbohydrate 47g 17%
Total Sugars 23g
Protein 9g
Calcium 121.2mg 9%
Iron 1.3mg 7%
Potassium 152mg 3%
Folate, total 32.3mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles