The Best White Chocolate Cheesecake Recipe You Will Ever Need

This White Chocolate Cheesecake is rich, silky, and wonderfully creamy, with sweet white chocolate in every delicious bite! 🤍🍰

Course Dessert

Cuisine American

Keyword Cheesecake, White Chocolate Cheesecake

Prep Time 30

Chill 6

Total Time 6 30

Servings 14

Begin by crushing the shortbread biscuits into fine crumbs using a food processor. If you prefer, place them in a sealed bag and crush them with a rolling pin. Transfer the crumbs to a medium-sized bowl, pour in the melted butter, and stir until everything is evenly moistened.
Tip the mixture into an 8-inch springform cake tin. Use the back of a spoon to press the crumbs firmly and evenly across the bottom, creating a compact base. Place the tin in the fridge while you prepare the cheesecake filling.

Break the White Chocolate chocolate into pieces and melt gently in the microwave, heating in 30-second bursts and stirring between each, or use a double boiler. Once completely smooth, set it aside to cool to room temperature.
Pour the cold double cream into a large mixing bowl and whisk with an electric mixer until it forms firm peaks. Set aside.
In a separate bowl, beat the cream cheese and sifted icing sugar together until the mixture is creamy, smooth, and free of lumps.
Add the cooled melted chocolate to the cream cheese mixture and beat until thoroughly combined. Gently fold in the whipped cream, taking care to keep the filling light and airy.
Spoon the cheesecake mixture over the chilled shortbread base. Spread it evenly to the edges, pressing gently as you go to prevent any air pockets from forming between the filling and the biscuit layer. Smooth the surface with a spatula.
Cover and place in the fridge for at least 5 hours, preferably overnight. A good chilling period is essential for a beautifully firm cheesecake that slices neatly.

Place the White Chocolate chocolate and double cream in a microwave-safe bowl. Heat for approximately 1 minute and 20 seconds, making sure the cream becomes hot enough to melt the chocolate without reaching boiling point.
Leave the bowl undisturbed for about 2 minutes, then stir gently until the chocolate and cream blend into a smooth, glossy ganache. If it seems a little thin, leave it in the fridge for around 15 minutes to thicken slightly.
Pour the ganache over the chilled cheesecake, allowing a little to flow naturally over the sides. Quickly spread it across the top using a palette knife or the back of a spoon for an even finish.
Return the cheesecake to the fridge for at least 2 hours, giving the ganache enough time to firm up.
To finish, scatter the shortbread crumbs around the outer edge and place one square of White Chocolate chocolate in the centre. Your cheesecake is now ready to serve!

Storage: Keep the cheesecake covered in the fridge for 3 to 4 days. For the best texture and flavour, serve it chilled.
Choosing cream cheese: Full-fat cream cheese is essential for a rich filling that holds its shape. Lidl full-fat cream cheese works particularly well because of its thick consistency. Philadelphia is another excellent choice. Avoid watery, lower-quality varieties, as they can affect how firmly the cheesecake sets.
Room-temperature cream cheese: Take the cream cheese out of the fridge ahead of time. Allowing it to soften makes it much easier to beat smoothly with the icing sugar and melted chocolate.
The biscuit base: Shortbread creates a wonderfully rich, buttery, and substantial base because it contains more butter and has a different texture from digestive biscuits. If you prefer a lighter, more traditional crumbly cheesecake base, digestive biscuits are a lovely alternative.
Whipping the cream: Always start with cold double cream. If it is not reaching firm peaks, the cream may have become too warm. Place the mixing bowl in the fridge for approximately 20 minutes before continuing to whisk.
Optional ganache topping: The white chocolate ganache is an extra finishing touch rather than a necessity. You can decorate the cheesecake however you please, but I particularly love the ganache for the extra sweetness, creaminess, and beautiful finish it brings to every slice.