Description
This White Chocolate Cheesecake recipe features a rich white chocolate filling nestled in a sweet Golden Oreo cookie crust. It includes detailed tips for achieving a perfectly smooth and creamy cheesecake with no cracks.
Ingredients
- 34 Golden Oreo cookies
- 6 tablespoons salted butter, melted
- 2 cups white chocolate chips
- 2/3 cup heavy cream
- 3 bars (8 oz each) full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup full-fat sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Whipped cream (for garnish)
- White chocolate curls (for garnish)
Instructions
- Preheat oven to 325°F. Prepare a 9-inch springform pan.
- Make the Golden Oreo Crust: Process Golden Oreos into fine crumbs. Mix with melted butter until it resembles wet sand. Press mixture into the bottom and up the sides of the springform pan, at least halfway up.
- Bake the crust for 12-15 minutes until golden brown and dry. Let cool completely.
- Make the White Chocolate Cheesecake Filling: Create white chocolate ganache by placing white chocolate chips in a bowl and pouring hot heavy cream over them. Let sit for 5 minutes, then whisk until smooth. Let cool to room temperature.
- In a large bowl, beat softened cream cheese, granulated sugar, and all-purpose flour until light and fluffy (2-3 minutes).
- Slowly add the cooled white chocolate ganache to the cream cheese mixture on low speed, scraping the bowl as needed.
- Mix in sour cream and vanilla extract until combined.
- Add eggs one at a time, mixing on low speed just until combined after each addition. Scrape bowl as needed.
- Prepare and Bake the Cheesecake: Wrap the outside of the springform pan tightly with aluminum foil. Place the pan on a large rimmed baking sheet or roasting pan.
- Pour the white chocolate cheesecake filling into the cooled crust. Gently tap the pan on the counter to remove air bubbles.
- Place the baking sheet/roasting pan with the cheesecake into the oven on the middle rack. Pour boiling water into the outer pan until halfway full, being careful not to get water on the cheesecake.
- Bake for 70-80 minutes, or until the edges are set and the center still slightly wobbles. The internal temperature should reach 150°F.
- Turn off the oven. Leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool.
- Remove the cheesecake from the oven and the water bath. Remove the foil. Let cool completely to room temperature (about 1 hour).
- Wrap the springform pan tightly with plastic wrap and refrigerate overnight (at least 8 hours, up to 24 hours).
- Garnish the top with whipped cream and white chocolate curls before serving.
Notes
- For the crust, regular Golden Oreos are recommended, not double-stuffed.
- Use good quality white chocolate chips for the best flavor.
- Full-fat cream cheese, preferably Philadelphia brand, is essential for texture.
- Ensure all ingredients for the filling are at room temperature for smooth mixing.
- The water bath and slow cooling process are key to preventing cracks.
- Garnish individual slices before serving for best results, especially if storing leftovers.
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- Cheesecake can be frozen for 2-3 months; thaw in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 729 kcal
- Sugar: 46 g
- Sodium: 438 mg
- Fat: 51 g
- Saturated Fat: 26 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.2 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 144 mg