This recipe kind of feels like home to me. It is a simple recipe, but one that is special to me and my family. My mom used to make this White Chocolate Cheesecake for our family-owned Bed and Breakfast. She got fired from cheesecake duty when she brought a whole batch of them in, each with tiny little divots where I had snuck my hand under the foil for a taste.
Every year on our birthdays we would get to choose what kind of cake we wanted and then we’d bake it with our mom. I always chose this cheesecake. This White Chocolate Cheesecake is full of memories for me and my siblings. We always request this when we’re home for the weekend and usually fuss over who gets to take the leftovers.
It is a crustless cheesecake, so it’s also gluten-free (BIG BONUS!), and my mom always serves it with a Raspberry Sauce that we smother it in (this recipe is included as well). When I say smother, I mean smother. I’ve been known, in my younger days, to drink the Raspberry Sauce straight out of the bottle. You can definitely eat this without the sauce if you don’t like raspberries or are allergic, but for me, it is a must. If you don’t like white chocolate, don’t let that stop you from trying this! You truly don’t taste it. It just aids in making the cheesecake rich and extra creamy. My sister hates white chocolate but loves this cheesecake.
This recipe is the BEST and so close to my heart, just like my mama. I hope y’all try this and love it. I promise this one will not disappoint.
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For in-depth “whys” and “howtos”, skip to the end of this post!
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White Chocolate Cheesecake
- 4 blocks (908 grams) cream cheese room temperature
- 1 cup (198 grams) granulated sugar
- 4 large eggs room temperature
- 1 cup (170 grams) white chocolate melted and cooled
- 1 tablespoon vanilla
- 2 cups (240 grams) raspberries (I use frozen)
- 2 tablespoons (24 grams) granulated sugar
- water as needed
- Preheat oven to 275 degrees (F). Wrap the bottom of a springform pan in foil and set aside.
- In a large bowl beat the room temperature cream cheese with a hand mixer, you can also use a stand mixer. When the cream cheese is smooth add the sugar and beat until smooth.
- Add the room temperature eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl before adding the next.
- Add the vanilla and combine. Add the melted and cooled white chocolate and mix until combined. Pour the batter into the prepared springform pan. Place the pan into a larger dish and add water until it reaches about halfway up the springform pan.
- Bake for about 2 hours or until set. The center should no longer be jiggly and the surface will begin to crack. Remove from oven and let cool at room temperature. You can eat it at room temperature, but I like to let it chill in the fridge first.
- In a blender add the raspberries and sugar. When you start to blend, if the mixture is a little too thick, you can add a bit of water until it loosens up. I never add more than a tablespoon or two. You can add more or less sugar depending on how sweet you want the sauce to be.
- When the sauce is thoroughly blended, pass it through a fine strainer to get rid of any seeds.
White Chocolate Cheesecake
- Preheat your oven to 275 degrees (F). We bake this cheesecake low and slow so it stays super tender, creamy, and doesn’t get dried out. Wrap the bottom of a springform pan (I used this one) in foil and set aside.
- In a large bowl add your room temperature cream cheese and beat with a hand mixer, you can also use a stand-up mixer, until smooth. It is important for our ingredients to be room temperature because it helps them to combine really nicely and makes the finished product smoother. If you have room temperature cream cheese and dump cold eggs in there it could make it seize up and cause lumps.
- Add the sugar and mix until smooth. You want to remember to mix the ingredients at a low speed so we don’t get any extra air in the finished product, this will cause excessive cracking on the surface of the cheesecake.
- Add the room temperature eggs one at a time, mixing thoroughly and scraping down the sides of the bowl before adding the next. Next, add the vanilla and mix.
- Add the cooled white chocolate and combine. I use white chocolate chips and melt them in 15-second bursts and stir well in between. Chocolate chips are formulated to avoid melting, so if you microwave it for too long at one time they will clump up.
- Pour the batter into the prepared pan. Place the pan in a large baking dish and add water until it reaches halfway up the springform pan. This will keep the air in the oven moist and apply even heat all around the cheesecake.
- Place in the oven and bake for about 2 hours. The time can kind of vary on this part, so I usually start checking it pretty often. You can tell it is done when the center no longer jiggles. A few cracks will also start forming on the surface.
- Remove the cheesecake from the oven and allow to rest at room temperature until cooled. If you place it straight in the fridge the surface will crack. I like cold cheesecake, so when it cools off I place it in the fridge until it is chilled.
- In a blender add the raspberries and sugar. Blend until smooth. If it is too thick you can add a little bit of water to loosen it up. I add no more than 1 or 2 tablespoons total. You can also adjust the amount of sugar you add depending on how sweet you want it to be.
- Once blended, pass the sauce through a fine strainer to remove any seeds. Now absolutely douse a giant slice of cheesecake with the Raspberry Sauce and enjoy 🙂
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