Oven baked white chocolate cheesecake
This rich and creamy white chocolate cheesecake features a smooth vanilla-infused filling on a biscuit crumb base, baked low and slow for a perfectly set centre.
Updated : 22 July, 2025
Easy
About 20 min.
Ingredients
450 grams
Cream cheese
4
Eggs
1
Vanilla pod
225 grams
White chocolate
225 grams
Sour cream
as needed
Butter
55 grams
Cookies
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a mixing bowl, beat the cream cheese until soft and smooth. Add the eggs one at a time, beating well after each addition, then stir in the seeds scraped from the vanilla pod.
Step 2
Melt the white chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Once melted, fold in the sour cream until the mixture is fully combined and silky.
Step 3
Gently fold the chocolate mixture into the cream cheese mixture until fully incorporated.
Step 4
Grease a 25cm/10in cake tin and sprinkle cookie crumbs evenly across the base. Pour the cheesecake filling into the tin and tap it firmly on a flat surface to release any trapped air bubbles.
Step 5
Bake in a preheated oven at 150C for 45 minutes to 1 hour, or until the centre of the cheesecake is just set.
Step 6
Allow the cheesecake to cool and rest for several hours to firm up fully before turning out and serving.