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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.”
1hr 30mins

Ingredients Nutrition


  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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