Did someone say chocolate! Yes, you heard right. This decadently delicious Baked White Chocolate Cheesecake has become my favorite. I do plan to have loads of cheesecake recipes on my blog. I can’t get enough.
Delicious Baked White Chocolate Cheesecake
If it’s any dessert I am crazy about, it’s cheesecake. As long as it’s a great tasting cheesecake, like this Baked White Chocolate Cheesecake, count me in.
I thought I love fridge cheesecakes until I tried baking them. Now I can’t get enough. I must admit I do prefer white chocolate to milk or dark chocolate.
Therefore this cheesecake was right up my alley. I am so glad I decided to make it.
My hubby had a tooth extracted so he hasn’t been eating for a week now. The first dentist messed up his tooth so he was forced to remove it. I think he regrets it.
Need I say that men are like babies when it comes to dealing with pain. S0 much drama! My 12-year-old said “Dad you just had a tooth removed, it can’t be that bad”.
Let’s just say I have been reserving my comments. Or I would be accused of not caring enough. So it was a week of soups, luckily Woolworths came to the rescue.
Today for the first time he had something made by me. I think eating this Baked White Chocolate Cheesecake was like heaven. He said it was so delicious. I can’t disagree with that.
However, I think after eating a week of soups anything would taste delicious…haha!
I guess when you think of dessert with chocolate you think of a super rich dessert. However, this cheesecake is not as rich as I thought it would be.
Or should I say it was a pleasant kind of rich. You get what I mean! For this cheesecake I used Milkybar Chocolates. It worked really well in this dessert.
Feel free to use any good quality white chocolate you prefer.
Always ensure your cream cheese is at room temperature. If your cream cheese is cold you will end up with a lumpy cheesecake and trust me you don’t want that.
I prefer to use full fat cream cheese. Cheese is supposed to be rich and creamy. Never over mix your cheesecake filling. Mix everything until just combined. The over mixing is what causes cracking and sinking.
Cheesecake is cooked at a lower temperature than normal cakes. This ensures a nice even bake.
I’ve always used a water bath for my cheesecakes. However, I know not everyone recommends this. It supposedly prevents the cheesecake from cracking.
I suppose you can try without a water bath but I just didn’t want to take any chances. For the next one I will definitely try without it.
Once the cheesecake is baked it’s left in the oven until it’s slightly cool, about an hour. I switch the oven off and I pop a wooden spoon between the door to keep it slightly ajar.
For my last few cheesecakes I have been adding some cake wheat flour to my filling. Some cheesecakes do deflate once it’s out the oven. Since adding the flour my cheesecake does not deflate.
The cheesecake must be refrigerated for at least 4 hours or preferrably overnight.
If you do try this recipe please drop me a comment and leave a star rating. It is always appreciated.
More Cheesecake recipes to try:
Baked White Chocolate Cheesecake
- 1x200 gram tennis biscuits or digestive biscuits
- 85 gram melted butter
- 500 gram cream cheese
- 250 ml/1 cup sour cream
- 1/2 cup castor sugar
- 2 tsp vanilla essence
- 2 large eggs
- 2 tbsp cake wheat/all purpose flour
- 300 gram white chocolate
- Preheat oven to 160 degrees Celsius
- Line the base of a 20cm springform pan with baking paper.Cover the bottom and sides of the pan with tinfoil. Set aside
- Place the biscuits in a food processor and process until the biscuits resembles fine breadcrumbs. Mix in the melted butter
- Press the biscuit crumbs into the lined pan, using the back of a measuring cup or spatula. You can press some onto the sides of the pan. Refrigerate whilst preparing the filling
- Place the chocolate in a microwave safe bowl and heat for 30 seconds at a time. Until completely melted. Stir until smooth and allow to cool
- Beat the cream cheese and sugar until creamy. Mix in the eggs and vanilla essence
- Mix in the sour cream, flour and chocolate. Do not over mix
- Pour the filling into the biscuit base. Place the cheesecake in a roasting pan. Half fill the roasting pan with hot water
- Bake at 160 degrees Celsius for 55 minutes or until slightly brown. The center will be slightly wobbly. Switch off the oven and leave the door slightly ajar, using a wooden spoon.
- After an hour remove the cheesecake and allow it to cool completely. You can remove the baking paper, gently at this stage and place the cheesecake on another tray. However, I have refrigerated mine with the baking paper and it was fine. Refrigerate for 4 hours or preferrably overnight
- You can decorate with whipped cream and berries or cherries
- Although I used milky bar chocolates you can use any good quality white chocolate.
- You can use digestive biscuits or if you're not in SA graham crackers for the base
- This cheesecake can be frozen too. You will have to allow it to thaw a few hours before serving
- I line the base of my pan with baking paper but if you are comfortable without it you can leave out that step. I have tried lining it with paper and without and both ways work fine. If you're not using baking paper grease the base before pressing down the biscuit.