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.)
Clayton reed says
I made this fantastic cheese cake, my first baked cheese cake.
A fair amount of butter leaked from the cake tin while it was cooking. I will make it again but next timeI will use a bit less butter, my wife was a bit unhappy with the mess it make of the bottom of the oven.
The taste certainly made up for it though, everyone absolutely loved it.
Needless to say, I am very proud of the outcome.
Thankyou for this great recipe.
Jessica Holmes says
So please to hear you enjoyed it! You can definitely adjust the butter amount in the crust, it may vary depending on the type of cookie you used (and also how finely crushed they were). A few tablespoons less will hopefully make your perfect cheesecake.
V says
Hi Jessica
Firstly, I love your recipes! 😍
Just 2 questions please..
– We don’t get Graham crackers or plain digestives over here, so is it ok if I use Biscoff Cookies for the base?
– Do I remove the cheesecake from the pan after removing from the oven to let it cool further at room temperature? Or should it cool in the pan?
Thanks.. can’t wait to try this.
Jessica Holmes says
Hi! Yes Biscoff cookies would work nicely I think. And let the cheesecake cool completely in the pan. Only remove when you are ready to serve and decorate. Hope you love it!
sunshine says
1 more question is the chocolate used for the 150g & the 75g of white chocolate the white chocolate bakers bars or did u use the bags of white chocolate chunks,chips or the round flat melting wafers (used for dipping
strawberries etc.) nestle,Ghirardelli, etc that used to make chocolate chip cookies ? also what brand did u use? I’m in the states so I know brands can b different but thought I’d ask the brand of chocolate used. thanks again.
Jessica Holmes says
Good question! For both, I use a block of good quality white chocolate (rather than melts or chips). I usually use Nestle or Cadbury. I hope that helps!
sunshine says
I don’t have either brand u used in the stores by me my options are Ghirardelli baking bar,or bakers white chocolate baking bar those are the only options n the baking isle. I have kroger, publix & Walmart n clarksville tn
Jessica Holmes says
Im sure either baking bar would work well!
Kristoffer says
Is it okay if i leave base in the fridge overnight and bake the next day?
Jessica Holmes says
Hi, yes it’s ok to leave the cookie crust overnight prior to baking but I wouldn’t recommend leaving the batter itself overnight without baking it first.
Maria says
Loved it! Thanks for the perfect Cheesecake recipe, Jessica! Super straight forward and easy recipe 🤍 Will definitely make it again! Oh and Merry Christmas!!!
Jessica Holmes says
I’m so glad you enjoyed it Maria! Merry Christmas!
Cassidy says
If I divide this into two separate pie pans would you decrease the baking time?
Jessica Holmes says
Hi Cassidy, it will depend on the size of the pans and the depth of the batter. Keep an eye on it!
Katie says
Hi Jessica! I am about to attempt to bake my VERY FIRST cheesecake (it’ll be a Christmas miracle if this pans out) and was really keen to use your recipe.. However, I may have stumbled upon my first hurdle..
I only have a 9.4″ (24 cm) springfoam pan.. and am TERRIBLE at math. Do you know how I may increase the ingredients? in the simplest of terms.. *again, super bad at arithmetics.. (gulp)
thank you for any guidance you may offer and for sharing your recipes!
Jessica Holmes says
Hi Katie, excited you are going to try this cake! I’m hesitant to recommend changing the quantities of the recipe as I haven’t tried it myself. While it will be a bit flatter baked in a larger tin, it’ll still be delicious! Just keep an eye on the cooking time as it’ll likely cook faster.
Katie says
Ok!
Imma gonna stick with your measurements and go for the 150 C (300 F) and do 30 mins instead of 35. I can see your time stamp is way ahead of mine so thank you very much for responding on Christmas Eve.
& Happy Holidays to you and your fam in your part of the globe.
thanks again for your recipe and time.
socially safe hugs from Canada,
Katie
Jessica Holmes says
No worries Katie! I hope you and the fam love it!
Hannah says
Hi again, I only have a 9 inch pan so is it possible to use 750g of cream cheese so it won’t be thinner?
Jessica Holmes says
Hi Hannah, I haven’t tried but I feel that much cream cheese would throw off the ratios and make the cheesecake a little too thick and not as light and creamy.
Hannah says
Hi Jess, yes I agree so I have decided to make the cheesecake as is and I am adding caramel to the base which will make it thicker hopefully.
Thanks for the reply!
Katie says
Hi Hannah,
I find myself in a similar predicament to yours.. I have a 9.4″ pan instead of 8. I wanted to ask how your bake turned out? did you cook it for less time? lower temp?
any feedback you can share is very appreciated!
Happy holidays 🙂
Hannah says
Can the cornflour be replaced with normal flour?
Jessica Holmes says
Hi Hannah, yes! Or you can leave it out if you like.
Lily says
Hi there – great recipe!
Can this be frozen after baking?
Jessica Holmes says
Hi Lily, yes you could freeze it.
Océane says
Why use caster sugar in this recipe? And can we substitute to granulated sugar?
Jessica Holmes says
Hi, caster sugar is commonly used for baking here in Australia. You can swap it 1:1 for granulated sugar. You can read more about caster sugar here.
Stuart says
The best cheesecake I’ve ever had was a white chocolate baked cheesecake from a fish restaurant. Since then I’ve been trying to find a recipe that looks, and hopefully, tastes similar. This recipe was recommended to me so I’m really keen to try it out.
I’m curious though, as someone who his never baked a cheesecake before, what does the water bath do? And why do some recipes say it’s vital and others don’t?
The I really want to get the texture right as the one I had was very creamy and quite dense too, almost like cutting through butter. I wouldn’t describe is “light and airy” like some recipes do. So I’m curious if the water bath has an effect on this?
Jessica Holmes says
Hi Stuart, sounds like an amazing cheesecake! It’s really up to you if you would like to use a water bath. They’re designed to help cheesecakes cook evenly and prevent cracking – however I don’t find it’s necessary in this recipe if you watch the temperature and cool the cheesecake slowly. I don’t think it would necessarily affect the texture – but again totally fine if you decide to use one! Hope you enjoy it.
Stuart says
Ahh I see! Thanks 🙂
I think I’ll follow your recipe as it is and go from there. Might go for a slightly shallower base though, especially as I only have a 7 inch cake tin.
I’ll let you know how it goes 🙂
Jessica Holmes says
Fab! Hope you love it!
Vaibhavi says
Can I use milk chocolate to make it a chocolate cheesecake ??
Jessica Holmes says
Yes you can!
Maggie says
Is there a way I can totally skip the eggs? Anything that could be substituted?
Jessica Holmes says
Hi Maggie, no eggs are an important ingredient in this recipe.
Hannah says
Hi Jess,
I have a 9.5 inch pan, can I use the same measurements? But bake for less time?
Jessica Holmes says
Yes you can Hannah! It’ll just be a thinner cake and take a shorter amount of time to cook like you said.
Narelle says
This was the first time I didn’t over cook the cheesecake. Came out so creamy. I swapped the whiteschocolate for Caramilk which was a nice change. Will definitely use this recipe again with the white choc next time
Jessica Holmes says
So glad you enjoyed it Narelle! Love the idea of using caramilk – yum!