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White Chocolate Cheesecake recipe

White chocolate cheesecake with a cocoa-infusedzwieback crumb crust and topped with a chocolate topping lacedwith cacao-de-cacao.

Recipe: White Chocolate Cheesecake

1/4 cup butter, melted
1 cup zwieback crumbs (about 12 crackers)
2 tablespoons granulated sugar1 tablespoon unsweetened cocoa powderFilling:
2 (8-ounce) plus 1 (3-ounce) packages cream cheese, softened1 cup granulated sugar
4 teaspoons all-purpose flour
5 ounces white chocolate, melted
2 large eggs
1 egg yolk
2 tablespoons white cacao-de-cacao1 teaspoon vanilla extractTopping:
2 squares (1 ounce each) squares semi-sweet chocolate, melted
2 tablespoons sour cream2 teaspoons white cacao-de-cacao

  • For Crust: Combine crumbs, 2 tablespoonssugar, and cocoa; add melted butter and mix well.
  • Coat sides of buttered 9-inch springformpan with 3 tablespoons crumb mixture. Press remaining crumb mixtureonto bottom of pan. Chill.
  • For Filling: Combine cream cheese, 1 cupsugar and flour, mixing at medium speed on electric mixer untilwell-blended. Blend in white chocolate. Add eggs and yolk, oneat a time, mixing well after each addition. Blend in the 2 tablespoonswhite cacao-de-cacao and vanilla; pour over crust.
  • Bake at 350°F (175°C) for 50 minutes.Loosen cake from rim of pan; cool before removing rim of pan.
  • For Topping: Combine chocolate, sour cream,and 2 teaspoons cacao-de-cacao; mix well. Spread over cheesecake.Chill.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    Loved this recipe. We used about 2 of biscuits, 4 of white chocolate and added the cheeses and cream to taste in a m tin and it was fine, gave a medium base. This recipe created a beautifully velvety cheesecake and we thought the recipe was very easy to follow! Thanks for putting on here. Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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