This creamy and decadent white chocolate cheesecake is made with the finest Ghirardelli white chocolate and nestled on a delectable OREO cookie crust. This masterpiece of a dessert is a true delight for the senses, with its velvety texture and rich, melt-in-your-mouth flavors.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This Recipe Creamy White Chocolate Cheesecake
This white chocolate cheesecake is super versatile and goes great with just about any topping. You can drizzle it with sweet raspberry sauce for a fruity kick, or go all in with a rich chocolate ganache. Whether you’re in the mood for something tangy and fruity or deep and chocolaty, this cheesecake has you covered, making it perfect for any special occasion!
Cheesecake Topping Ideas:
- Strawberry Compote: This is a classic topping that I use when I make New York cheesecake, but would also be a fabulous addition to this white chocolate cheesecake. Get the recipe here.
- Salted Caramel Chocolate Ganache: For a sweeter and more indulgent topping, this salted caramel chocolate ganache will take your cheesecake to the next level. Get the recipe here.
- Raspberry Syrup: This raspberry syrup is a great way to add visual interest as well as fruity flavor to the cheesecake. Get the recipe here.
White Chocolate Cheesecake Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Oreo Cookie Crust
- Oreo cookies: For the crust of this cheesecake you will need a package of OREO cookies or a similar store-brand cookie. Graham Cracker crumbs may be substituted.
- Melted Butter: You will need ½ cup of melted butter to mxi with the cookie crumbs and bind it together as a crust. Use salted or unsalted butter.
Cheesecake Filling
- Ghirardelli White Chocolate Baking Bars: For this particular cheesecake, you will need to use Ghirardelli white chocolate baking bars for a smooth and creamy texture. White chocolate chips may be substituted.
- Cream Cheese: The cream cheese is the base of the cheesecake. I recommend using full fat cheesecake that has been softened to room temperature, for best results.
- Sugar: White granulated sugar is used to sweeten the cheesecake.
- Vanilla Extract: A hint of vanilla is an amazing addition to this cheesecake. I used pure vanilla extract, but imitation vanilla extract may be used as well.
- Eggs: These are used to bind the cheesecake ingredients together while baking.
- Salt: A little bit of salt will enhance the sweetness and flavors of the white chocolate cheesecake.
Raspberry Topping (Optional)
- Fresh Raspberries: For a tart and tangy topping, use 12 ounces of fresh raspberries.
- Sugar: To sweeten the topping, mix in ½ cup of granulated sugar.
- Lemon Juice: This helps to balance out the sweetness of the topping with its tartness and brings out all of the flavors.
How to Make White Chocolate Cheesecake
Cookie Crust
[Step 1] Add the OREO cookies to a food processor and grind into fine crumbs. Add the melted butter and process again until fully combined.
[Step 2] Press the crust mixture over the bottom of a 9-inch spring form pan.
[Step 3] Bake for 8-10 minutes at 350. Remove and allow to cool while preparing the filling.
White Chocolate Cheesecake Filling
[Step 1] Break the white chocolate bar into pieces and add to a microwave safe bowl. Melt in the microwave at 50% power for one minute. Remove and stir. Continue to microwave at 50% power in 30 second intervals, stirring in between. It took about 2 minutes for my chocolate to melt.
[Step 2] In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth. Then add the sugar, vanilla, and salt to the cream cheese mixture. Beat again.
[Step 3] Beat the eggs in one at a time, then stir in the melted white chocolate into the cheesecake mixture at low speed.
[Step 4] Prepare the springform pan by covering in three layers of foil. (See picture)
[Step 5] Spread the cheesecake batter in the springform pan evenly and place the cheesecake pan in a large roasting pan or skillet to prepare for a water bath. Add 1-2 cups of HOT water to the roasting pan or skillet.
[Step 6] Bake at 300 degrees for 60-70 minutes. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack.
[Step 7] When the cheesecake is at room temperature, cover with plastic wrap and refrigerate for at least 8 hours, preferably over night.
[Step 8] After refrigerating, slide a knife around the upper edge of the cake to detach it from the pan. Carefully remove the sides of the springform pan, then cut and serve.
Optional Raspberry Topping
[Step 1] Add the raspberries, sugar, and lemon juice to a saucepan and heat over medium high heat, stirring often.
[Step 2] When the mixture begins to boil, reduce heat and simmer for 15-20 minutes, stirring occasionally to break up the berries.
[Step 3] Once the sauce begins to thicken, remove from heat and allow to cool to room temperature before topping the cheesecake.
Helpful Kitchen Tools
- Stand Mixer or Electric Mixer
- Silicone Spatula
- Springform Pan
- Cooling Rack
How to Store Cheesecake
Once the cheesecake is cooled and sliced, it can be stored in an airtight container in the refrigerator for up to 5 days. If you would like to freeze your cheesecake, wrap each slice individually with plastic wrap or aluminum foil and freeze individually before placing them in a freezer safe bag. The cheesecake can be frozen for up to 3 months. To thaw, place wrapped slices in the refrigerator overnight.
Baking Tips & Tricks
- Always use room temperature cream cheese for the best results.
- Make sure to soften your white chocolate in the microwave at 50% power, stirring often. If the chocolate gets too hot it can burn or seize.
- To prevent cracks on top of your cheesecake, wrap the springform pan with three layers of aluminum foil before baking in a water bath
- For a chocolatey twist, add ¼ cup of cocoa powder to the cheesecake filling.
- Experiment with different types of flavored syrups and sauces for unique toppings.
- Don't forget to garnish your cheesecake with fresh fruit, edible flowers, or chocolate curls for a professional look.
- For a creamy white chocolate raspberry cheesecake, swirl the raspberry topping into the cheesecake batter before baking.
Frequently Asked Questions
- Can I make this cheesecake without a water bath? Yes, you can. However, the texture of the cheesecake will be different and it is likely to crack on top or become dry and dense. A water bath helps ensure that your cheesecake bakes evenly and maintains its beautiful shape with minimal cracking.
- What kind of pan can I use to bake my cheesecake? A 9-inch springform pan is ideal for baking cheesecakes. If you don't have a springform pan, deep dish 9-inch pie plate will work as well. Just make sure to grease the sides so that it comes out easily when cooled.
- How do I know when my cheesecake is done? The cheesecake should jiggle slightly in the center when it is done baking. A small crack on top of the cheesecake is normal and a sign that it's cooked through. You can also check doneness by inserting a toothpick into the center of the cake. If it comes out clean, then the cheesecake is done.
- How do I prevent cracks on top of my cheesecake? The best way to prevent cracking is to wrap the springform pan in three layers of aluminum foil before baking in a water bath. This will help trap moisture and ensure that your cheesecake bakes evenly without any cracks.
- Can I use this recipe for a mini cheesecake? Yes, you can use the same recipe to make mini cheesecakes. Just adjust the baking time accordingly and check doneness with a toothpick. After baking, let them cool in the pan before transferring to refrigerator to chill. They're great as individual servings or as gifts.
Final Thoughts
Making white chocolate cheesecake can be a little tricky but with the right technique and helpful kitchen tools, you'll be able to make a delicious dessert that will impress your family and friends. Don't forget to experiment with different flavors or toppings for an extra special treat!
More Cheesecake Recipes:
- Caramel Pecan Turtle Cheesecake
- Classic New York Cheesecake
- Philadelphia No Bake Cheesecake
- Cheesecake Factory's Pumpkin Cheesecake
- Cookie Butter No Bake Cheesecake
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Ghirardelli White Chocolate Cheesecake
Ingredients
Crust Ingredients:
- 24 OREO Cookies
- ½ Cup Butter
Cheesecake Filling Ingredients:
- 2 Bars Ghirardelli White Chocolate Baking Bars broken into half inch pieces
- 4 8 Ounce Packages of Cream Cheese
- ¾ Cup Sugar
- 1 Tablespoon Vanilla
- 3 Eggs
- ¼ Teaspoon Salt
Optional Raspberry Topping Ingredients:
- 12 Ounces Fresh Raspberries
- ½ Cup Sugar
- 1 Tablespoon Lemon Juice
Instructions
Cookie Crust
- Add the OREO cookies to a food processor and grind into fine crumbs. Add the melted butter and process again until fully combined.
- Press the crust mixture over the bottom of a 9-inch spring form pan.
- Bake for 8-10 minutes at 350. Remove and allow to cool while preparing the filling.
White Chocolate Cheesecake Filling
- Break the white chocolate bar into pieces and add to a microwave safe bowl. Melt in the microwave at 50% power for one minute. Remove and stir. Continue to microwave at 50% power in 30 second intervals, stirring in between. It took about 2 minutes for my chocolate to melt.
- In a large bowl or the bowl of a stand mixer, beat the softened cream cheese at medium speed until smooth. Then add the sugar, vanilla, and salt to the cream cheese mixture. Beat again.
- Beat the eggs in one at a time, then stir in the melted white chocolate into the cheesecake mixture at low speed.
- Prepare the springform pan by covering in three layers of foil. (See picture)
- Spread the cheesecake batter in the springform pan evenly and place the cheesecake pan in a large roasting pan or skillet to prepare for a water bath. Add 1-2 cups of HOT water to the roasting pan or skillet.
- Bake at 300 degrees for 60-70 minutes. After baking, prop open the oven door and allow the cheesecake to cool inside the over for one hour. Remove from the oven and let the cheesecake cool on a wire rack.
- When the cheesecake is at room temperature, cover with plastic wrap and refrigerate for at least 8 hours, preferably over night.
- After refrigerating, slide a knife around the upper edge of the cake to detach it from the pan. Carefully remove the sides of the springform pan, then cut and serve.
Optional Raspberry Topping
- Add the raspberries, sugar, and lemon juice to a saucepan and heat over medium high heat, stirring often.
- When the mixture begins to boil, reduce heat and simmer for 15-20 minutes, stirring occasionally to break up the berries.
- Once the sauce begins to thicken, remove from heat and allow to cool to room temperature before topping the cheesecake.
