Baker's Best White Velvet Cheesecake Recipe

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Baker's Best White Velvet Cheesecake

kelly ealey


This has been my go to Cheesecake recipe for 8 years.As the name implies it has a velvety, airy texture and quality.I have made this with a raspberry coulis that i thickened with cornstarch (or you could use canned pie filling strained of seeds)and swirled it throughout the cheesecake batter, Lemon curd is also nice swirled in the batter.**Also, i have made this using a variety of cookie crust; prebake crust 10-12 mins, cool slightly before adding filling and bake as directed only greasing sides of pan.

pinch tips: How to Cream Butter & Sugar





20 Min


45 Min


2-8oz pkg
cream cheese, softened @ room temp
1/3 c
granulated sugar
1 tsp
lemon juice, fresh
6 oz
baker's white chocolate, melted
3/4 c
sour cream
large eggs, @ room temp
1 tsp
vanilla extract


1 c
sour cream
2 Tbsp
granulated sugar


white chocolate curls and or fresh fruit

Directions Step-By-Step

*BEAT cream cheese, sugar and lemon juice until blended and smooth.Scrape down sides of bowl with a spatula during beating, to evenly incorporate batter.
Add the melted chocolate, sour cream and vanilla extract and mix well to combine.Add the eggs, 1 at a time, blending on high speed just to incorporate.
*POUR batter into a lightly greased or nonstick 8 1/2 inch (i used a 9 inch)springform pan; smooth top.
*BAKE in a preheated 450 degree oven for 10 mins. Reduce heat to 250 degrees and bake 30-35 mins longer.
Combine sour cream and sugar. Spread over cheesecake; bake 5 mins more. Remove from oven and
run a sharp knife around sides; let cool on rack completely before removing sides.
*REFRIGERATE overnight or at least 5 hours. Garnish with curls, fresh fruit or fruit sauce.

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtags: #Cream, #cheese