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White Chocolate Cheesecake Recipe

White Chocolate Cheesecake Recipe photo by Taste of Home

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“This is my all-time favorite cheesecake recipe,” confides Janet Gill in Taneytown, Maryland, “and I have a lot of them! A friend gave it to me years ago and I’ve made so many of these delicious cakes over the years—even had them requested as birthday cakes. They always bring me compliments.”

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White Chocolate Cheesecake Recipe

Prep: 40 min. Bake: 45 min. + chilling

Yield: 12 Servings

40 45 85

Ingredients

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 eggs, lightly beaten
2 egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

Directions

In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan.
In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
Bake at 350° 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.
For 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; stir in a few drops of food coloring if desired. Cool.
Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 piece (calculated without white chocolate topping) equals 572 calories, 41 g fat (25 g saturated fat), 205 mg cholesterol, 348 mg sodium, 46 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as White Chocolate Cheesecake in Country April/May 2009, p49

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White Chocolate Cheesecake

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Reviewed on Apr. 08, 2012 by tinalarson

This was the first cheesecake I've ever made and I absolutely love it! Instead of making a strawberry topping I made blackberry (used 2 cups instead of 1-1/2). I will definitely be using this as a base recipe when I try my next cheesecake: White Chocolate Raspberry Swirl.

Reviewed on Mar. 13, 2012 by plo2

Excellent recipe! This was one of the best cheesecakes I've ever made. I paired it with a homemade strawberry sauce....DELICIOUS!! Definite keeper. (I found it needed to be baked for approx.20 min longer).

Reviewed on Oct. 10, 2011 by monalord

This is one of the recipes that I used for my daughter's wedding. It's creamy, with a hint of white chocolate, and is not overpowering. It also freezes really well. It's very easy to make and I will make it again.