White Chocolate Cheesecake

Anita Hoffman


A rich, creamy, delicious cheesecake. Can be served with a strawberry sauce.


★★★★★ 1 vote

40 Min
45 Min


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  • 1 1/2 c
    chocolate wafers, crumbs
  • 3 Tbsp
    melted butter
  • 4 pkg
    (8 ounce each) cream cheese, softened
  • 1/2 c
    plus 2 tbsps. sugar
  • 4
    eggs, lightly beaten
  • 2
    egg yolks, lightly beaten
  • 1 Tbsp
  • 1 tsp
  • 8 oz
    white baking chocolate, melted and cooled

  • 1/2 c
  • 2 Tbsp
  • 1/2 c
  • 1 1/2 c
    chopped fresh strawberries

How to Make White Chocolate Cheesecake


  1. Crust: Combine crumbs and butter; press onto bottom of 9 inch springform pan.
    Bake at 350 degrees for 10 minutes.
  2. Cake: In a large bowl, combine the cream cheese, sugar, flour, and vanilla, mixing until well blended.
    Add eggs and yolks, one at a time, beat on low speed after each addition. Stir in white chocolate.
    Pour over crust.
    Place pan on a baking sheet.
  3. Bake at 350 degrees for 45-50 minutes or until center is just set.
    Cool on a wire rack for 10 minutes.
    Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
    Refrigerate overnight.
  4. SAUCE:
    In a large saucepan, combine the sugar, cornstarch and water until smooth.
    Add strawberries.
    Bring to a boil; cook and stir until thickened.
    Remove from the heat.
  5. Spread strawberry sauce over top of cheesecake.
    Refrigerate leftovers.
  6. Variation: White Chocolate Macadamia Nut Cheesecake

    Stir in i jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup) into batter.

Printable Recipe Card

About White Chocolate Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American

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