10/8/23, 7:33 PM BEST EVER White Chocolate Cheesecake - Sweetest Menu

Let's Bake

White Chocolate Cheesecake

YIELD serves 8-10
★★★★★ 5 from 30 reviews

PREP: 360 minutes COOK: 35 minutes TOTAL: 6 hours 35 minutes

Best ever White Chocolate Cheesecake made from scratch.

INGREDIENTS
Cookie crust
300 grams Digestive biscuits or graham crackers, broken into pieces

115 grams (1/2 cup or 1 stick) butter

White chocolate cheesecake

500 grams (2 and 1/2 cups) full fat cream cheese*, room temperature

100 grams (1/2 cup) caster sugar or granulated sugar

1 teaspoon vanilla extract

3 large eggs, room temperature

120 ml (1/2 cup) full fat sour cream, room temperature

1 teaspoon cornflour or corn starch

150 grams good quality white chocolate, melted

75 grams (1/2 cup) white chocolate, finely chopped

250 grams (2 cups) fresh raspberries, to decorate

Icing sugar or powdered sugar, to serve

INSTRUCTIONS
1. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the
bottom of an 8-inch springform pan with baking or parchment paper.

2. Add cookies to a food processor and whiz until finely crushed. Place crumbs in a
large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and

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10/8/23, 7:33 PM BEST EVER White Chocolate Cheesecake - Sweetest Menu

mix well. It should resemble wet sand.

3. Place wet crumbs in your prepared pan and press down gently to form one even
layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.

4. Add cream cheese (make sure it’s nice and soft) to a large mixing bowl and beat
for a minute or two until smooth and creamy. Add sugar and vanilla and beat again.
Then add eggs, one at a time, beating on a low speed until incorporated.

5. Add sour cream, cornflour and melted chocolate and stir until smooth – but try not
to overmix. Add white chocolate chunks.

6. Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for
approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to
over bake it as it will continue to cook as it cools. Leave the cheesecake in the
oven with the door ajar (with the oven turned off) for at least one hour.

7. Remove cheesecake and leave to cool at room temperature before transferring to

the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until
it cools completely and becomes nice and firm before slicing.

8. To serve, top with fresh raspberries and dust with icing sugar.

NOTES
Cream cheese: Be sure to use a block of full fat cream cheese (not light or fat free or
the spreadable kind.)

NUTRITION INFORMATION
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Author: Jessica Holmes Category: Dessert Cuisine: American

Find it online: https://www.sweetestmenu.com/white-chocolate-cheesecake/

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