{"id":252712,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/contest-winning-white-chocolate-cheesecake\/"},"modified":"2024-05-17T14:19:12","modified_gmt":"2024-05-17T19:19:12","slug":"contest-winning-white-chocolate-cheesecake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-white-chocolate-cheesecake\/","title":{"rendered":"White Chocolate Cheesecake"},"content":{"rendered":"<p>The next time you\u2019re craving a decadently rich dessert, bake this white chocolate cheesecake with strawberry sauce.<\/p>\n<p>A simple graham cracker crust provides a crunchy base that contrasts beautifully with the smooth, indulgent white chocolate cheesecake filling. We top this treat with a homemade strawberry sauce for a tangy brightness and gorgeous color.<\/p>\n<p>Luxurious from the first bite to the last, you won\u2019t be able to get enough of this cheesecake.<\/p>\n<h2>Ingredients for White Chocolate Cheesecake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1929921\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/BSFRTL23_29390_08_09_4b-Styled-Overhead-White-Chocolate-Cheesecake-TMB-Studio-Resize-Crop-DH-TOH.jpg?fit=700%2C467\" alt=\"Bsfrtl23 29390 08 09 4b Styled Overhead White Chocolate Cheesecake TMB Studio\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Graham crackers:<\/strong> Graham crackers are used for the crust in this white chocolate cheesecake recipe.<\/li>\n<li><strong>Cream cheese:<\/strong> Before starting this recipe, learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-cream-cheese\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to soften cream cheese<\/a>. Room-temperature cream cheese is an absolute must when baking cheesecakes.<\/li>\n<li><strong>All-purpose flour:<\/strong> A bit of all-purpose flour adds insurance against cracking by binding the filling ingredients together.<\/li>\n<li><strong>Eggs:<\/strong> Make sure your eggs are at room temperature before beginning this white chocolate cheesecake recipe. It\u2019s important to <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">bake with room-temperature eggs<\/a> so the eggs emulsify in the batter for a perfectly smooth cheesecake texture.<\/li>\n<li><strong>White baking chocolate:<\/strong> White baking chocolate is not the same as white chocolate chips. Baking chocolate is better suited for melting into recipes or using for candy making. Our Test Kitchen tried out and found the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-name=\"www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\">best white chocolate chips<\/a> for your baking needs.<\/li>\n<li><strong>Strawberries:<\/strong> Strawberries add a touch of sweetness and a beautiful bright-red hue for a gorgeous topping.<\/li>\n<li><strong>Cornstarch:<\/strong> Cornstarch thickens the strawberry sauce so it\u2019s nice and jammy.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Create the crust<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a small bowl, stir together the cracker crumbs and sugar. Stir in the butter. Press the mixture into the bottom and 1 inch up the sides of a greased 10-inch springform pan.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p>In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, flour and vanilla until well blended. Add the eggs and yolks, and beat on low speed just until combined. Stir in the white chocolate. Pour the batter over the crust. Place the springform pan on a baking sheet.<\/p>\n<p><em>Editor\u2019s Tip: <\/em>Avoid overmixing as much as possible when the eggs are added\u2014it\u2019s one of our top <a href=\"https:\/\/www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-name=\"www.tasteofhome.com\/collection\/cheesecake-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake tips<\/a>!<\/p>\n<h3>Step 3: Bake the cheesecake<\/h3>\n<p>Bake until the center is just set, 45 to 50 minutes. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool one hour longer. Cover the cheesecake loosely with storage wrap, and refrigerate the cheesecake overnight.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Not confident if your cheesecake is done baking? Perform the <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-test\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake wobble test<\/a>! Open the oven door and, with a wooden spoon, gently but firmly rap the side of the cheesecake pan. You\u2019re looking for a slight wobble, not an undercooked rippled jiggle.<\/p>\n<h3>Step 4: Cook the strawberry sauce<\/h3>\n<p>In a large saucepan, whisk together the sugar, cornstarch and water until smooth. Add the strawberries. Bring the mixture to a boil. Cook and stir until thickened. Remove the saucepan from the heat. Stir in a few drops of food coloring if desired. Cool the sauce to room temperature.<\/p>\n<h3>Step 5: Decorate the cheesecake<\/h3>\n<p>Spread the strawberry sauce over the top of the cheesecake. Drizzle with melted white chocolate. Refrigerate the leftovers.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> To make clean cuts when serving your cheesecake, grab a sharp knife, and run it under hot water. Carefully wipe away the excess water with a kitchen towel, and make your first cut. Repeat these steps until you\u2019re finished serving. It may feel tedious, but your slices will look picture-perfect.<\/p>\n<h2>White Chocolate Cheesecake Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1929920\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/11\/BSFRTL23_29390_08_09_3b-Styled-White-Chocolate-Cheesecake-TMB-Studio-Resize-Crop-DH-TOH.jpg?fit=700%2C467\" alt=\"Bsfrtl23 29390 08 09 3b Styled White Chocolate Cheesecake TMB Studio\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Use a different crust:<\/strong> Not a fan of graham crackers? There are so many other <a href=\"https:\/\/www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-name=\"www.tasteofhome.com\/collection\/crumb-crust-ingredients\/\" data-module=\"content engagement\" data-position=\"embedded links\">crumb crust ingredients<\/a> to play around with\u2014Oreos or macadamia nuts would be great here!<\/li>\n<li><strong>Swap out the strawberries:<\/strong> Thankfully, a lot of different fruits go with white chocolate, so forego the strawberries if you wish and use raspberries, blackberries or blueberries instead.<\/li>\n<li><strong>Decorate with chocolate:<\/strong> Use leftover white chocolate to make chocolate curls for a professional-looking decoration. <a href=\"https:\/\/www.tasteofhome.com\/article\/creating-chocolate-curls\/\" data-name=\"www.tasteofhome.com\/article\/creating-chocolate-curls\/\" data-module=\"content engagement\" data-position=\"embedded links\">Creating chocolate curls<\/a> is easy, and you probably have all the tools to do it!<\/li>\n<\/ul>\n<h2>How to Store White Chocolate Cheesecake<\/h2>\n<p>When storing any cheesecake, you can simply keep it in the springform pan with the ring on and wrap it loosely with storage wrap, or cut the cheesecake into slices and place them in an airtight container. Either way, the cheesecake will last a maximum of five days in the fridge.<\/p>\n<p>To freeze, wrap the cheesecake with storage wrap and aluminum foil, and stick it in the freezer for up to one month. When you\u2019re ready to enjoy it again, set it out at room temperature for one hour, or let it slowly thaw overnight in the fridge.<\/p>\n<h2>White Chocolate Cheesecake Tips<\/h2>\n<h3>What is the secret to the best cheesecake?<\/h3>\n<p>The secret to the best cheesecake is using room-temperature ingredients to make the filling, especially when it comes to your cream cheese and eggs. Room-temperature ingredients will emulsify better and create a luxurious texture, while cold ingredients cause lumps in the batter. The lumpiness will make you want to overbeat the filling until it\u2019s smooth, but at that point you\u2019ve added too much air into the filling. Too much air will cause the cheesecake to crack when baked.<\/p>\n<h3>Do I need a water bath to make a cheesecake?<\/h3>\n<p>No, you do not need a water bath to make a cheesecake. Our white chocolate cheesecake recipe creates a gorgeous cheesecake without the need for one. However, you can make a <a href=\"https:\/\/www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-name=\"www.tasteofhome.com\/article\/cheesecake-water-bath\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheesecake water bath<\/a> for this recipe if you wish!<\/p>\n<h3>How can I prevent my cheesecake from cracking without using a water bath?<\/h3>\n<p>To prevent your cheesecake from cracking without using a water bath, use room-temperature ingredients for the filling. They will emulsify better so you don\u2019t have to overmix the filling. Also, avoid overmixing when the eggs are added to the filling. Overmixing adds too much air into the cheesecake, which will puff up and deflate the filling when it\u2019s baked, causing the cheesecake to crack.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This contest-winning white chocolate cheesecake is an indulgent masterpiece.<\/p>\n","protected":false},"author":7955,"featured_media":1966537,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306129,303971,304158,306983,307119,306910,305953,304173,306980,304423,304358,304328,306936,306125,306138,304288,305487,304430,307033,304515,304343,307104,303966,306395,304408,304368,303887,306848,304348,304268,304455,304458,306387,306336,304558,324623,303995,307141,304150,303883,304473,304353],"categories-v2":[311902,308500,310461,309438,310025,310169,309906,311660,309455,310014,311665,311916,308821,308988,308319,308984,308481,309934,311897,311910,259620,310796,308830,310079,308880,308993,310155,308495,340270,308813,308745,308478,309603,309000,259483,308860,308865,312294,312199,308910,309177,308539,310187,311679,312328,309434,308476,308876,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Contest-Winning Chocolate Angel Food 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Cheesecake","post_link":"\/recipes\/chocolate-covered-white-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4663_CT0847C9.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-White-Chocolate-Cheesecake_EXPS_BSFRTL23_29390_08_09_2b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-white-chocolate-cheesecake\/","name":"White Chocolate Cheesecake","datePublished":"2018-01-01","dateModified":"2024-05-17","prepTime":"PT40M","cookTime":"PT45M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Contest-Winning-White-Chocolate-Cheesecake_EXPS_BSFRTL23_29390_08_09_2b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This contest-winning white chocolate cheesecake is an indulgent masterpiece.","recipeIngredient":["7 whole cinnamon graham crackers, crushed","1\/4 cup sugar","1\/3 cup butter, melted","FILLING:","4 packages (8 ounces each) cream cheese, softened","1\/2 cup plus 2 tablespoons sugar","1 tablespoon all-purpose flour","1 teaspoon vanilla extract","4 large eggs, room temperature, lightly beaten","2 large egg yolks, room temperature, lightly beaten","8 ounces white baking chocolate, melted and cooled","STRAWBERRY SAUCE:","1\/2 cup sugar","2 tablespoons cornstarch","1\/2 cup water","1-1\/2 cups chopped fresh strawberries","Red food coloring, optional","Melted white chocolate"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the crust","text":"Preheat the oven to 350\u00b0F. In a small bowl, stir together the cracker crumbs and sugar. Stir in the butter. Press the mixture into the bottom and 1 inch up the sides of a greased 10-inch springform pan."},{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, flour and vanilla until well blended. Add the eggs and yolks, and beat on low speed just until combined. Stir in the white chocolate. Pour the batter over the crust. Place the springform pan on a baking sheet. Editor\u2019s Tip: Avoid overmixing as much as possible when the eggs are added\u2014it\u2019s one of our top cheesecake tips!"},{"@type":"HowToStep","name":"Bake the cheesecake","text":"Bake until the center is just set, 45 to 50 minutes. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool one hour longer. Cover the cheesecake loosely with storage wrap, and refrigerate the cheesecake overnight. Editor\u2019s Tip: Not confident if your cheesecake is done baking? Perform the cheesecake wobble test! Open the oven door and, with a wooden spoon, gently but firmly rap the side of the cheesecake pan. You\u2019re looking for a slight wobble, not an undercooked rippled jiggle."},{"@type":"HowToStep","name":"Cook the strawberry sauce","text":"In a large saucepan, whisk together the sugar, cornstarch and water until smooth. Add the strawberries. Bring the mixture to a boil. Cook and stir until thickened. Remove the saucepan from the heat. Stir in a few drops of food coloring if desired. Cool the sauce to room temperature."},{"@type":"HowToStep","name":"Decorate the cheesecake","text":"Spread the strawberry sauce over the top of the cheesecake. Drizzle with melted white chocolate. Refrigerate the leftovers. Editor\u2019s Tip: To make clean cuts when serving your cheesecake, grab a sharp knife, and run it under hot water. Carefully wipe away the excess water with a kitchen towel, and make your first cut. Repeat these steps until you\u2019re finished serving. It may feel tedious, but your slices will look picture-perfect."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 572 calories","fatContent":"41g fat (25g saturated fat)","cholesterolContent":"205mg cholesterol","sodiumContent":"348mg sodium","carbohydrateContent":"46g carbohydrate (38g sugars","fiberContent":"1g fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":"<p>If you're a cheesecake lover (or even if you're not), this is the cheesecake you need to try!  From the rich and buttery graham cracker crust to the creamy smooth and rich cheesecake filling (with the subtle taste of white chocolate) , it is sure to satisfy your sweet tooth and cravings for a rich creamy dessert.  I did not make the strawberry topping since my family does not like strawberries,  Instead, I used a can of cherry pie filling with 1\/2 teaspoon almond extract added to it.  It also taste better after a day in the fridge, so you might want to make it a day before you need it!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDice"},"reviewBody":"My \"go to\" cheesecake.  The very best I have found and easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedQuill"},"reviewBody":"Altough I prefer dark chocolate cheesecakes like marbled cheesecake, this one was delicious, and it gets even more tasty after a few days in the fridge","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPlanet"},"reviewBody":"Excellent recipe! This was one of the best cheesecakes I've ever made. I paired it with a homemade strawberry sauce....DELICIOUS!! Definite keeper. (I found it needed to be baked for approx.20 min longer).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRadio"},"reviewBody":"I really love this recipe, for years people have been asking me to make a cheesecake. I choose this recipe and I am soooo glad I did it's the best cheese cake I have ever had, and I love cheese cake. normally I don't attempt my favorite foods because I don't want to ruin them, but this recipe is so easy to follow that it almost fool proof.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedScissors"},"reviewBody":"This is one of the recipes that I used for my daughter's wedding.  It's creamy, with a hint of white chocolate, and is not overpowering.  It also freezes really well.  It's very easy to make and I will make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBucket"},"reviewBody":"This was the first cheesecake I've ever made and I absolutely love it! Instead of making a strawberry topping I made blackberry (used 2 cups instead of 1-1\/2). 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Bake: 45 min. + chilling","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Contest-Winning White Chocolate Cheesecake","SubmittedTitle":"White Chocolate Cheesecake","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_BSFRTL23_29390_08_09_3b.jpg","PreparationTimeInMinutes":40,"CookTimeInMinutes":45,"TotalTimeInMinutes":85,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"White Chocolate Cheesecake","OriginalSourceProject":"White Chocolate Cheesecake","ContestPlacement":"East Winner","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This is my all-time favorite white chocolate cheesecake recipe! 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