White Chocolate Cheesecake w/ Almond Crust

Andy Anderson !


Cheesecake is one of nature’s perfect foods… Well, at least I think so.

This particular one is a combination of cream cheese and yummy white chocolate, and the crust is a gluten-free almond/butter crust, that’s almost like a cookie.

It has a New York taste to it, yet with a certain fluffiness that makes it melt in your mouth.

So, you ready… Let’s get into the kitchen.


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20 Min
40 Min



  • 1 Tbsp
    sweet butter, unsalted, room temperature, for coating the spring form pan
  • 2 c
    almond flour
  • 1/8 tsp
    salt, kosher variety
  • 1 pinch
    cinnamon (vietnam cinnamon, if you have it)
  • 1 Tbsp
    powdered chocolate or cacao powder
  • 1 Tbsp
    white sugar, granulated variety
  • 7 Tbsp
    sweet butter, unsalted, room temperature (for greasing the pan)

  • 8 oz
    white chocolate
  • 8 oz
    cream cheese, room temperature
  • 4 large
    eggs, separated, room temperature

How to Make White Chocolate Cheesecake w/ Almond Crust


  1. Gather your ingredients.
  2. Place a rack in the middle position, and preheat the oven to 355f (180c).
  3. Take the 1 tablespoon of butter and rub on the bottom and sides of an 8-inch (20cm) spring form pan.
  4. Cut a round piece of parchment paper the size of the bottom of the pan, and press into the butter.
  5. Lightly butter the top of the parchment paper, and reserve.
  7. Add all the ingredients for the crust (except the butter) to a large bowl.
  8. Thoroughly mix.
  9. Add the butter.
  10. Cut into the dry ingredients until combined.
  11. Add the crust to the spring form pan, and flatten it out.
  12. Make a slight rise around the sides of the pan.
  13. Place into the preheated oven, and bake for 15 minutes.
  14. Remove from oven, and allow the crust to cool.
  16. Gather your ingredients.
  17. While the crust is cooling, add the white chocolate to the top of a double boiler, or you can place a bowl over a pot of gently simmering water.
  18. Chef’s Tip: If you’re using blocks of chocolate, it will make the process go faster if you chop it up with a good sharp knife.
  19. Stir the mixture until the chocolate is melted.
  20. Add the melted chocolate to a large bowl, and then add the cream cheese.
  21. Gently stir the mixture until the chocolate and cream cheese are incorporated.
  22. Add the yolks.
  23. Mix until the yolks are incorporated into the chocolate/cheese mixture.
  24. Meanwhile, beat the egg whites using an electric mixer, or food processor.
  25. Continue to beat until stiff peaks form.
  26. Chef’s Note: If the bowl you’re using is not clean, you won’t get stiff peaks.
  27. Add half the egg whites to the mixture.
  28. Gently fold until incorporated.
  29. Chef’s Note: Repeat with the other half of the egg whites.
  30. Add the mixture to the spring form pan.
  31. Bake the cheesecake in a bain marie until set, about 45 minutes.
  32. Chef’s Note: A “bain marie” is a water bath. Take a baking dish, large enough to hold the spring form pan. Place the dish and pan into the oven, and then fill the baking dish up with hot water, to about halfway up the spring form pan. This will cook the cheesecake with a gentle, moist heat.
  33. Chef’s Tip: If your spring form pan is not water tight, you need to wrap the outside of the pan in aluminum foil before placing in the bain marie.
  34. After the cake has set, turn off the oven, and leave the cheesecake in the oven for 10 to 15 minutes.
  35. Remove, from oven, remove from bain marie, and allow to rest on the countertop for about an hour.
  36. Run a knife around the edges of the cheesecake to separate it from the pan.
  37. Cover and place in the refrigerator and allow the cheesecake to chill for three hours or more before serving.
  38. Remove from the spring form pan, slice using a knife dipped in warm water, and serve with your favorite toppings. Enjoy.
  39. Keep the faith, and keep cooking.

Printable Recipe Card

About White Chocolate Cheesecake w/ Almond Crust

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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