October 27, 2019

White Chocolate Cheesecake

Learn how to make perfect White Chocolate Cheesecake from scratch. My recipe results in a creamy sweet cheesecake made with cream cheese and white chocolate and topped with fresh raspberries. The best part? No water bath needed.

White chocolate magic 💫

I’m so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! With a buttery cookie crumb and creamy white chocolate filling, it’s a truly decadent cheesecake. Served with fresh raspberries and dusted with icing sugar, this cheesecake has stolen my heart.

Whether it’s for Christmas, the holidays or just because you’re craving a creamy-lious treat, you need to try this White Chocolate Cheesecake stat.

Can we agree that white chocolate and raspberries are the perfect match? 💕 Whether it’s my buttery White Chocolate Raspberry Blondies or my favourite Raspberry White Chocolate Muffins, oh, or my White Chocolate Raspberry Cake, it’s a combination that I can’t live without.

And when you take that magical combo and turn it into a cheesecake? I’M DONE! And the best part? It’s surprisingly easy to make. You don’t even need a water bath.

While I love a good no bake cheesecake, there is no denying that a baked cheesecake has an enviable texture that just about melts in your mouth. When you take that filling and add a cookie crust and plenty of fresh raspberries, you have one ah-mazing dessert.

So to ensure your White Chocolate Cheesecake turns out perfect, I’ve put together my best tips below 👇🏻

WHY DID MY CHEESECAKE CRACK?

Cheesecakes can crack for a variety of reasons. Here are the main three:

You over mixed your cheesecake filling
The oven was too hot causing the cheesecake to cook too fast, then sink and crack when cooling
You didn’t let the cheesecake cool gradually in the oven

HOW TO PREVENT CHEESECAKE FROM CRACKING

Many recipes recommend using a water bath when baking cheesecake. It can help the cheesecake bake evenly and prevent cracking. However, there are a few things you can do to prevent a cheesecake from cracking without using a water bath. Here are my four tips for preventing your cheesecake from cracking:

Don’t over mix your cheesecake. After you add the eggs, only mix on a low speed – and only until ingredients are incorporated.
Add a teaspoon of cornflour to help stabilise the cheesecake mixture
Bake cheesecake on a low heat
Leave cheesecake in the oven to cool gradually after it’s finished baking

But remember >Don’t worry too much about a few cracks because you’re covering this cheesecake with fresh raspberries so no one will know and it will still taste incredible!

TIPS FOR MAKING A PERFECT BAKED CHEESECAKE

Make sure your cream cheese is at room temperature
Let’s talk cream cheese – the most important element to your baked cheesecake. First, make sure you are using a FULL FAT block of cream cheese – not the spreadable kind or a light version. You want the thick, fat version to ensure the cheesecake is creamy, delicious and holds properly.

Your cream cheese MUST be at room temperature. Leave it out on the bench for a while to ensure it’s properly soft. This will make sure your cheesecake mixture doesn’t have lumps and it will prevent you from being tempted to over mix the filling to get rid of said lumps.

Don’t over mix your cheesecake filling
Like most bakes, it’s important not to over mix your cheesecake filling. Just mix briefly until combined. Over mixing your cheesecake can cause it to sink or crack when baked.

Bake on a low heat
To help prevent the cheesecake from cracking and to ensure a nice even bake, cheesecakes are best baked on a lower oven temp for a little longer. Double check your oven temperature (I recommend getting an oven thermometer because my ovens always seem to run hot) and then let it cool slowly.

Let the cheesecake cool in the oven
The most important thing you can do is to make sure you leave the cheesecake in the oven to cool slightly once baked. This will help the cheesecake cool slowly and prevent it from cracking. I recommend letting the cheesecake cool for at LEAST one hour in the oven with the door slightly ajar. Then let it cool at room temperature.

Place cheesecake in the fridge before slicing
Leave your cheesecake in the fridge for a few hours before slicing. I recommend keeping your cheesecake in the fridge overnight before serving. This will make the cheesecake much easier to slice.

MORE CHEESECAKE RECIPES

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