White Chocolate Cheesecake (Baked) Recipe

Name: White Chocolate Cheesecake (Baked)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 ounces cake flour (100g); ½ teaspoon baking powder (3ml); 1 12 ounces superfine sugar (45 g castor sugar); 1 12 ounces butter, very soft (45 g); 1 egg yolk; 2 teaspoons milk; 1 12 lbs cream cheese (750 g, slightly more than 1 1/2 lbs); ½ cup cream, fresh (125ml); 3 12 ounces white chocolate, melted (100g, 1 slab); 2 ounces superfine sugar (60g castor sugar); 2 teaspoons vanilla (10 ml); 4 eggs; 1 egg yolk; 1 cup creme fraiche (or thick sour cream, 250 ml); 1 teaspoon vanilla (5ml); 2 tablespoons superfine sugar (30 ml castor sugar); 1 tablespoon lime juice (or use lemon juice, 15 ml)

Servings: persons

3 12 ounces cake flour (100g)
½ teaspoon baking powder (3ml)
1 12 ounces superfine sugar (45 g castor sugar)
1 12 ounces butter, very soft (45 g)
1 egg yolk
2 teaspoons milk
1 12 lbs cream cheese (750 g, slightly more than 1 1/2 lbs)
½ cup cream, fresh (125ml)
3 12 ounces white chocolate, melted (100g, 1 slab)
2 ounces superfine sugar (60g castor sugar)
2 teaspoons vanilla (10 ml)
4 eggs
1 egg yolk
1 cup creme fraiche (or thick sour cream, 250 ml)
1 teaspoon vanilla (5ml)
2 tablespoons superfine sugar (30 ml castor sugar)
1 tablespoon lime juice (or use lemon juice, 15 ml)

1
Preheat oven to 300 def F/150 deg Celsius Grease a 9 inch/23 cm springform cake tin or deep pie plate with detachable rim.
2
Combine and blend well the ingredients for the base, and press down in the greased springform tin.
3
Bake 25 minutes and cool.
4
Carefully cover the outside of the tin with foil, making sure it does not tear.
5
This is so that no liquid can escape or get into the cheesecake during baking.
6
For the filling, combine the cream cheese, cream, melted chocolate, sugar and vanilla.
7
Beat until smooth.
8
Add the eggs one at a time and beat until well incorporated.
9
Pour over the prepared base.
10
Place the foil-covered tin in a roasting pan or other larger tin.
11
Fill this outside tin with water to come halfway up the sides of the foil-covered cheesecake tin, and ensure that no water comes near your filling.
12
Bake for an hour, and mix the topping ingredients in the meantime.
13
Pour over the filling and bake 10 minutes more.
14
Cool overnight in the roasting tin.
15
Remove, and remove sides of the tin to serve.

1459

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 12 ounces cake flour (100g), ½ teaspoon baking powder (3ml), 1 12 ounces superfine sugar (45 g castor sugar), 1 12 ounces butter, very soft (45 g), and more.

Yes, White Chocolate Cheesecake (Baked) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cheesecake (Baked)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions