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White Chocolate Cheesecake

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“Originally from a Compuserve forum, years ago. It really IS easier than it looks; it is all in the prep. My family requests it for every holiday! All ingredients at room temperature makes things go much more quickly.”
3hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Prepare springform pan(s) by covering outside with 2 layers of heavy duty foil -- I use 2 7 inch or 1 9 inch pan.
  3. Fit pan(s) into a baking dish (prep for bain-marie).
  4. Cut parchment paper circle matching the bottom of pan(s)
  5. Grease parchment and put a dab underneath to hold parchment in place.
  6. Boil water in teakettle or saucepan.
  7. Mix crust ingredients in a small bowl and separate into pans.
  8. Press into place firmly on bottom and halfway up sides of pan.
  9. Refrigerate crust until ready to use.
  10. Using a whisk beater, beat cream cheese with sugar until smooth.
  11. Add eggs one at a time, scrape down bowl.
  12. Add lemon juice, vanilla & salt.
  13. Beat in sour cream & scrape down bowl.
  14. Add white chocolate and blend well, scraping bowl as necessary.
  15. Place pans into baking pan, pour in batter.
  16. Surround pans with 1 inch of very hot water – should be about halfway up sides of pan.
  17. Bake 45 minutes.
  18. Turn off oven and leave for 1 hour without opening oven door.
  19. Cool on wire rack or countertop 1 hour until room temperature.
  20. Cover with plastic wrap & refrigerate overnight (freeze at this point if desired).
  21. Unmold by running table knife around edge and releasing springform.
  22. Lift edge with spatula and peel off the parchment from bottom.
  23. Slide onto serving plate or cardboard circle.
  24. Top with pie filling if desired (cherry, blueberry or pineapple).

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