Easy Baked White Chocolate Cheesecake Recipe
This baked white chocolate cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavour that will win over even white chocolate sceptics. It’s super easy to make – it’s a no water bath cheesecake that still comes out of the oven with a perfectly smooth top, no cracking in sight. Guaranteed to blow you away with its luxurious texture and decadent flavour.
Yes, I’m back with another cheesecake recipe – and it’s a really good one. Ever since I developed what is now my go-to cheesecake baking method that doesn’t require a water bath (yet still prevents cracking), I’ve been on a huge cheesecake kick. I just can’t stop making them!
Today’s offering is a baked white chocolate cheesecake. It’s incredibly creamy and rich, with a delicious subtle white chocolate flavour that pairs beautifully with the vanilla bean paste in the cheesecake filling.
Blueberry And White Chocolate Cheesecake
Unlike my triple chocolate cheesecake recipe, the chocolate flavour in this one isn’t quite as prominent. White chocolate is naturally more mellow and gentle in flavour than its dark counterparts – this does mean, however, that this cheesecake will win over even white chocolate sceptics.
While the white chocolate aspect of this cheesecake might not be very “in your face”, it does give it a more refined flavour profile and makes it even creamier. In combination with the vanilla bean paste, the result is an elegant dessert that truly couldn’t be more luxuriously decadent.
And it’s also incredibly easy to make! Like most of my other cheesecake recipes, you don’t need any special equipment to make it. That’s right: no stand or hand mixer needed, and you most certainly don’t need to fuss about with a water bath.
Gluten Free White Chocolate And Strawberry Cheesecake Recipe
Before we get to the bits and bobs of making this wonderful cheesecake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Making this white chocolate cheesecake from scratch is actually super easy. You don’t need any special equipment – no stand or hand mixers, no water bath. Just a large bowl, a balloon whisk, a few other kitchen essentials, and that’s it.
White Chocolate Raspberry Cheesecake
(Of course, if you want to use a stand mixer, that’s perfectly fine. You’ll need the paddle attachment, and always use the lowest speed setting to avoid whipping too much air into the mixture. I also don’t recommend using a hand mixer – but more on that below!)
NO!!! I know that using a water bath is highly popular in cheesecake baking, but I’m personally not a fan – for two reasons. First up, it’s fussy and messing about with boiling hot water is just not fun. And if you’ve been round these parts before, you know that I’m all about no-fuss baking.
Secondly, I don’t like the texture of cheesecakes prepared using a water bath. This is very much a personal preference, but to me it’s much too smooth – almost like eating a mouthful of straight-up cream cheese.
No Baked White Chocolate Cheesecake Recipe
The good news is that I’ve developed an incredibly simple method for reliably preparing crack-free cheesecakes (and cheesecake bars) without using a water bath. Read on to learn all about it!How do you prevent your cheesecake from cracking without a water bath?
I actually developed what is now my go-to cheesecake baking method while I was writing my debut cookbook, Baked to Perfection – which you can read more about and order here.
That’s it! Now, I know that this might seem like a very long and slightly overwhelming list of ’do’s and ‘don’t’s, but trust me – it’s actually incredibly straightforward, as well as 100% reliable and reproducible! In fact, I’ve used this same method to prepare my Easy Blueberry Cheesecake, Triple Chocolate Cheesecake and Blackberry Cheesecake Bars, and they all tuned out PERFECT.
Award Winning White Chocolate Cheesecake (+video)
You need to chill the cheesecake for at least 4 hours (or preferably overnight) before removing it out of the springform pan onto the serving plate. Then, you can serve it as is, or decorate it with white chocolate shavings (which is what I’ve done) or fresh fruit (fresh raspberries or strawberries work particularly well).
The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But, let’s be honest… it really never lasts that long. Not with how wonderfully creamy and delicious it is.
And that’t is, friends. An incredibly easy recipe for a super creamy baked white chocolate cheesecake that will blow you away with its luxurious texture and decadent flavour. It comes together in no time and seriously couldn’t be more delicious.
Strawberry & White Chocolate Cheesecake
And I’m so excited to welcome you to The Loopy Whisk, where we’re all aboutfeel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)
And I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.Learn how to make perfect White Chocolate Cheesecake from scratch. My recipe results in a creamy sweet cheesecake made with cream cheese and white chocolate and topped with fresh raspberries. The best part? No water bath needed.
I’m so excited to share my favourite Baked White Chocolate Cheesecake recipe with you! With a buttery cookie crumb and creamy white chocolate filling, it’s a truly decadent cheesecake. Served with fresh raspberries and dusted with icing sugar, this cheesecake has stolen my heart.
No Bake White Chocolate Cheesecake Recipe
Whether it’s for Christmas, the holidays or just because you’re craving a creamy-lious treat, you need to try this White Chocolate Cheesecake stat.
Can we agree that white chocolate and raspberries are the perfect match? 💕 Whether it’s my buttery White Chocolate Raspberry Blondies or my favourite Raspberry White Chocolate Muffins, oh, or my White Chocolate Raspberry Cake, it’s a combination that I can’t live without.
And when you take that magical combo and turn it into a cheesecake? I’M DONE! And the best part? It’s surprisingly easy to make. You don’t even need a water bath.
No Bake Raspberry White Chocolate Cheesecake
While I love a good no bake cheesecake, there is no denying that a baked cheesecake has an enviable texture that just about melts in your mouth. When you take that filling and add a cookie crust and plenty of fresh raspberries, you have one ah-mazing dessert.
Many recipes recommend using a water bath when baking cheesecake. It can help the cheesecake bake evenly and prevent cracking. However, there are a few things you can do to prevent a cheesecake from cracking without using a water bath. Here are my four tips for preventing your cheesecake from cracking:
But remember >Don’t worry too much about a few cracks because you’re covering this cheesecake with fresh raspberries so no one will know and it will still taste incredible!
Exclusively Food: Baked White Chocolate Cheesecake Recipe
Let’s talk cream cheese – the most important element to your baked cheesecake. First, make sure you are using a FULL FAT block of cream cheese – not the spreadable kind or a light version. You want the thick, fat version to ensure the cheesecake is creamy, delicious and holds properly.
Your cream cheese MUST be at room temperature.Leave it out on the bench for a while to ensure it’s properly soft. This will make sure your cheesecake mixture doesn’t have lumps and it will prevent you from being tempted to over mix the filling to get rid of said lumps.
Like most bakes, it’s important not to over mix your cheesecake filling. Just mix briefly until combined. Over mixing your cheesecake can cause it to sink or crack when baked.
Easy No Bake White Chocolate Cheesecake Recipe
Bake on a low heat To help prevent the cheesecake from cracking and to ensure a nice even bake, cheesecakes are best baked on a lower oven temp for a little longer. Double check your oven temperature (I recommend getting an oven thermometer because my ovens always seem to run hot) and then let it cool slowly.
The most important thing you can do is to make sure you leave the cheesecake in the oven to coolslightly once baked. This will help the cheesecake cool slowly and prevent it from cracking. I recommend letting the cheesecake cool for at LEAST one hour in the oven with the door slightly ajar.Then let it cool at room temperature.
Leave your cheesecake in the fridge for a few hoursbefore slicing. I recommend keeping your cheesecake in the fridge overnight before serving. This will make the cheesecake much easier to slice.
No Bake Cheesecake Recipe: White Chocolate Raspberry
Cream cheese: Be sure to use a block of full fat cream cheese (not light or fat free or the spreadable kind.)
Serving Size: 1 slice Calories: 563 Sugar: 24.7 g Sodium: 451.4 mg Fat: 34.3 g Carbohydrates: 55.8 g Protein: 9.3 g Cholesterol: 138.3 mg
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