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
- Nutella Oreo Cheesecake
- White Chocolate Raspberry Cheesecake Bars
- Chocolate Raspberry Cheesecake
- No Bake Oreo Cheesecake
- Baked Sour Cream Cheesecake
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
White Chocolate Cheesecake
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
- 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.
- 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 mix well. It should resemble wet sand.
- 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.
- 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.
- Add sour cream, cornflour and melted chocolate and stir until smooth – but try not to overmix. Add white chocolate chunks.
- 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.
- 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.
- 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.)
Ashley says
Really tasty! I made a chocolate crust and served it with fresh strawberries. It took longer to cook, closer to about 60 minutes and I let it sit for a few hours before taking it out of the oven. My family was very pleased!
Jessica Holmes says
So glad you enjoyed it Ashley!
Ursula says
This is by far the best cheesecake I have ever made. Deliciously creamy , great texture & the flavor is great. Already passed the recepie on.
Ursula says
I have made many cheesecakes in my life because it’s a family favorite. Today I choose to try out your recepie 😉. It’s my hubbies birthday tomorrow & he loves white choclate cheescake . Followed ur recepie every bit, in the oven now can’t wait for it to be ready. Let u know how it turned out 😁. .
Ursula says
Well,well my cheesecake looks amazing & smells tantalizing . Unfortunately not possible here to post a fot 😉. Recepie to pass on & will use it again.
Jessica Holmes says
So glad you enjoyed it Ursula!
Akesi says
Hi I am so excited to try this tonight! I was wondering, is there a substitute to sour cream you would recommend? Other blogs have suggested greek yoghurt.
Thanks!
Jessica Holmes says
Hi, yes Greek yogurt works too! Hope you love it!
Stephanie says
I had always been too scared to attempt making an american style cheesecake- it just always seemed so hard to get right but this is such a full proof recipe that will work for anyone (even the less experienced cooks like me). Made it twice, came out superb both times!! Many thanks for sharing- Greetings from Cyprus.
Jessica Holmes says
I’m so happy to hear that Stephanie! So glad you enjoyed it!
Emma says
Hi!
I’m not sure what I did wrong but I’ve made this and it’s been in the oven for 45 mins and still very wobbly in the middle. I put it on 150 fan. Have now turned up for 160 fan.
I did use a 7 inch tin instead of 8 as I couldn’t find the base for my 8 inch, and used the left over mixture in cupcake cases.
Any tips for next time as to what might be causing it not to cook in the estimated time?
Thank you!
Jessica Holmes says
Hey Emma, it’s totally fine that your cheesecake might take longer to cook – every oven is different. Always use oven times as a guide only. And you are right, cooking it in a 7-inch pan means the batter will be deeper and take longer to cook. If you are worried, I’d get hold of an oven thermometer in the future so you know exactly what temp your oven is as they can be inaccurate – and yours may run a bit cold.
Julia says
Is it okay to use a water bath in this recipe? Or will the cake get too moist/soggy?
Jessica Holmes says
Hi Julia, you can if you want but I haven’t tested it using one. It works fine without it!
Louise says
I forgot to get cornflour so I used double the amount of plain flour instead and that seemed to thicken the mix nicely! You can also use several other thickening agents (arrowroot, tapioca, potato starch, etc) in lieu of cornflour!
Louise says
Creamy, smooth and delicious cheesecake! I added a spoonful of honey and some ground almonds (a tablespoon of each) to my biscuit base, as well as a mix of both white and dark chocolate chunks for the filling (50/50 ratio).. I served the cheesecake with fresh raspberries and double cream.
I can tell you that my boyfriend is a very happy man! White chocolate cheesecake is his absolute favourite and a couple of recipes I’ve tried in the past did not have that dominant white chocolate flavour – this recipe absolutely does! Thank you, I look forward to trying more of your recipes!
Jessica Holmes says
Wow! Love that Louise! So pleased you enjoyed and I love those little changes you made to the base (sounds incredible!)
Laura says
Hi
Looks fantastic
Can this be frozen ?
Jessica Holmes says
Hi Laura, yes just thaw before serving and then add the fresh raspberries.
Lauren Taylor says
Really easy to make. And so delicious. Didn’t have the right pan so took longer to cook but still worked. Would recommend putting in the fridge overnight – tasted even better in the morning. Had always avoided making a baked cheesecake because I thought it would be too hard but not this recipe.
Jessica Holmes says
So happy to hear you enjoyed it Lauren! Thank you for your kind review!
Chanell says
Hi there, would adding Oreos to the mix effect how the cheesecake bakes/sets? X
Jessica Holmes says
Hello! That should be ok! Or you could try my Oreo cheesecake ☺️ https://www.sweetestmenu.com/no-bake-oreo-cheesecake/
Laura says
Is it possible to make this without cornflour / corn starch?
By the way, I love your recipes and I love making them.
Good wishes from Estonia!
Jessica Holmes says
Hi Laura! Absolutely! The purpose of the cornflour is to provide stability and help prevent any cracking since the recipe doesn’t call for a water bath. You can’t taste it so you can leave it out. Your cheesecake may be a little more susceptible to cracking but since you are covering it with raspberries it shouldn’t really matter anyway! 🙂
Hala Makssoud says
Hello. When do I use the 75 grs of chopped chocolate? Thanks
Jessica Holmes says
Hi, you add the choc chunks in step 5. Hope that helps!
Natalie says
I love white chocolate cheesecake! Looks so creamy!
Jessica Holmes says
It is seriously creamy!