White Chocolate Cheesecake
A smooth and creamy white chocolate cheesecake over a honey graham cracker hazelnut crust.
I have fallen in love with white chocolate. That buttery, creamy, vanilla taste is just heaven to me. I used to prefer the bold, bittersweet flavor of dark chocolate, but lately, the soft and delicate taste of cocoa butter has me in awe. Now, don’t get me wrong, I still enjoy dark chocolate, I just like them both equally now. So, more chocolate love to go around. 🙂
This a quick cheesecake I put together based on my husband’s request for a strawberry cheesecake. The white chocolate was my addition to the recipe to make it more decadent.
This cheesecake is perfect for any occasion and is so easy to put together. The crust is made with sweet honey graham crackers and ground hazelnuts for an added crunchy texture. The cake is creamy and smooth with the taste of white chocolate complimenting the flavor of the sweetened cream cheese and egg custard. Topped with gorgeous red strawberries, it’s pretty enough to be a centerpiece.
Recipe by Little Sweet Baker
White Chocolate Cheesecake
Ingredients
- 1 & 1/4 cups honey graham crackers crumbs
- 1/4 cup ground hazelnuts
- 3 Tbsp melted butter
- 8 oz good quality white chocolate, chopped
- 750 g (3 pkg) cream cheese, room temperature
- 3/4 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 2 tsp vanilla
- 1 lb strawberries
Instructions
- Preheat oven to 325°F. Mix the cracker crumbs and hazelnuts with the melted butter, then press onto a 9" springform pan.1 & 1/4 cups honey graham crackers crumbs, 1/4 cup ground hazelnuts, 3 Tbsp melted butter
- Melt the white chocolate in the microwave, 20-30 seconds at a time until just completely melted. Set aside to cool.8 oz good quality white chocolate
- Meanwhile, using a handheld mixer, blend the cream cheese and sugar together.750 g (3 pkg) cream cheese, 3/4 cup sugar
- Then add eggs, one at a time, mixing in between. Combine sour cream and vanilla into the batter. Lastly, add the white chocolate and blend until smooth.3 large eggs, 3/4 cup sour cream, 2 tsp vanilla
- Pour over crust and bake for 50-55 minutes or until the centre is almost set. Run a thin knife around the edges and let cool completely at room temperature. Then refrigerate for a minimum of 2 hours or overnight.
- Decorate with sliced strawberries before serving.1 lb strawberries
Hi Lily this the best white chocolate cheese made everyone my family love it
Can I make them in mini cheesecake how long should bake themÂ
                            Thank YouÂ
I’m so happy to hear and yes, you can make them mini and bake for about 20 minutes or until the center is almost set. Enjoy and have a great weekend!
First time making cheesecake and it was to die for. Absolutely delicious and decadent. Easy to follow and will def repeat. Thank you for such a great recipe.Â
You’re very welcome, Iris, and thank you so much for your kind words! Enjoy the cheesecake:)
Hi LilyÂ
Can use a stand mixer for this or just a hand mixer?This recipe look delicious.
Hi Angie, yes you can use a stand mixer. Enjoy and happy Friday!
I make this cheesecake all the time, it’s my favorite! I have a question. I want to use mini springform pans for this recipe. What temperature should I bake them at and for how long?
Thanks!
– Marsi
Hi Marsi,
Thank you for your kind words! For mini springform pans (I’m assuming cupcake size?) usually take about 20 minutes (or until the center is almost set) at 325F. I hope this helps and let me know if you have any other questions:)
I baked this for my co-workers the other day and it was such a huge success!