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White Chocolate Cheesecake

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“An elegantly simple yet luscious cheesecake. Good with a variety of toppings or sauces (raspberry being our favorite) but our personal preference is to enjoy it "as is". Easily the best cheesecake I've ever eaten.”
READY IN:
1hr 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. MIX crumbs, 4 1/2 Tbls.
  2. sugar and butter; press onto bottom of 9-inch springform pan.
  3. Bake at 325°F for 12 minutes.
  4. MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
  5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  6. Blend in melted chocolate.
  7. Pour over crust.
  8. BAKE at 325°F for 55 minutes to 1 hour or until center is almost set.
  9. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  10. Refrigerate 4 hours or overnight.
  11. Garnish, if desired, with chocolate shavings.
  12. Makes 12 servings.
  13. Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.) macadamia nuts, chopped (about 3/4 cup), into batter.

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