White Chocolate Cheesecake
September 23: National White Chocolate Day
We prefer dark chocolate over milk and white. But once in a while, we would indulge in white chocolate when chips are baked into cookies or melted and made into decadent desserts.
White chocolate is derived from chocolate but is mostly cocoa butter, sugar, milk solids and salt. The color is actually ivory or pale (butter) yellow. Most are made into candy bars and often used in recipes as a sweetening ingredient, coating or decoration.
We added white chocolate to a basic batter for cheesecake and it was a delicious, rich and creamy confection! White chocolate cheesecake is an appropriate sweet treat for celebrating National White Chocolate Day.
(Adapted from Kraft Foods)
For the base crust
- ½ cup (1 stick) butter, softened
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 cup flour
In a large mixing bowl, cream the butter with the sugar. Stir in the vanilla. Gradually add the flour and blend well until smooth.
In a 10-inch round springform pan, press the dough onto the bottom, using wax paper to even it out, if necessary. Bake in a preheated oven at 325 degrees F for 20 minutes or until the edges are lightly browned. Remove from the oven. While the base crust is cooling, prepare the filling.
For the white chocolate cheesecake filling
- 12 ounces white chocolate, melted (we used 2 boxes of Baker’s brand white chocolate squares)
- 4 blocks (8 ounces) cream cheese
- ½ cup sugar
- 1 teaspoon vanilla
- 4 eggs
In a microwave safe bowl, melt the white chocolate squares. Remove from the microwave and set aside to cool slightly. In another larger bowl, mix the cream cheese with the sugar. Avoid overbeating. Stir in the vanilla.
Mix in the melted white chocolate and blend until smooth. Beat in the eggs one at a time. Pour over the base crust. Spread evenly with a spatula.
Bake in a preheated oven at 325 degrees F for an hour or until the center of the cheesecake is almost set. The cheesecake will inflate when baking in the oven but will eventually deflate when cooling. Remove from the oven. Loosen the edges of the cheesecake with a knife or spatula. Place on a wire rack to cool completely. Remove the rim of the springform pan. Transfer to a cake plate or board. Brush off any crumbs and trim any uneven edges. Moisten fingers with a little water and press on the cracks to smooth the surface and sides, if necessary. Cover and refrigerate to set for at least four hours. Slice the cheesecake while it is still cold and firm, wiping clean the blade of the knife for each cut. Serve with a garnish of fresh raspberries and mint leaves (optional).
- Learn more about white chocolate from The Nibble.
- Check out other chocolate recipes by searching our blog.