White Chocolate Christmas Cheesecake
Wow your holiday crowd with a White Chocolate Christmas Cheesecake. Crafted with a thick graham cracker crust and luscious white chocolate in both the filling and whipped cream, this elegant cheesecake is a show stopper.
From the bottom of my heart to the depths of my soul, from the beginning of time to the ends of the earth: I love to bake. Which is why someone like me cannot be asked which recipe is their favorite. Cookies, pies and brownies are practically my kids so that question is like Sophie’s Choice. Like Meryl Streep said, “Don’t make me choose, I can’t.”
Not that a decision would send any of my beloved desserts to their death, but it still feels that way. When faced with a life-altering baking conundrum like this, I bypass fight or flight and go straight to freeze. It’s like the choice mechanisms in my mind ice up like a slushie. But even with my brain cells at zero degrees Celsius, I’m still preheating my oven to 325 Fahrenheit and making myself cheesecake. For my birthday. This is when the lightbulb went off in my frosty cerebrum. The decision is already a done deal: this baker’s favorite recipe is the one she makes herself to celebrate being born many moons ago.
Topped with snowy whipped cream and sugared rosemary trees, this white chocolate cheesecake pulls double duty for winter birthdays and holiday parties. Nestled on a buttery graham cracker crust, the creamy smooth filling is chockfull of both melted and chopped white chocolate. And topping off all that cheesecake deliciousness is a two ingredient white chocolate whipped cream. Sure, Sophie struggled with her choice but my choice is easy peasy: White Chocolate Cheesecake.
Before sharing the Christmas Cheesecake recipe here are a few baking tips to help you out:
Ingredient Tips
Full fat cream cheese is a must for this recipe for taste, consistency and structure. Do not substitute reduced fat or fat free cream cheese.
Cream cheese and eggs must be at room temperature before beginning. If you’ve forgotten to take them out of the refrigerator ahead of time, don’t worry. You can speed up the softening process by placing sealed foil blocks of cream cheese and eggs into a bowl of warm water for 10 to 20 minutes.
Sour cream must also be at room temperature before beginning.
Quality ingredients make a difference so buy the best white chocolate you can afford. Valrhona is amazing, but Ghirardelli and Lindt will work great in this recipe. Whichever brand you use, buy it in bar form and avoid using white chocolate chips because they have a higher wax content.
Preparation Tips
In order to keep cheesecake from sinking in the middle, beat eggs on low speed until they are just combined. Overbeating adds too much air, which leads to craters and cracks while baking.
Wet a butter knife with hot water then gently glide it around the outside edge of the baked cheesecake to loosen it from the pan before unlatching and removing the springform rim.
Christmas Cheesecake Storage Tips
Cover cheesecake leftovers with plastic wrap then store in the refrigerator up to 3 days.
Cheesecake freezes well when double wrapped. First, cover in plastic wrap. Next, cover in aluminum foil then place in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator then add whipped cream before serving.
I hope you enjoy this holiday recipe for White Chocolate Cheesecake! Please leave a rating and review below when you try it out. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you’re looking for more Christmas Cheesecake ideas, check out this Peppermint Cheesecake. Infused with crushed candy canes and a kiss of peppermint extract, the creamy cheesecake filling is complimented by an Oreo cookie crust and a pretty-in-pink ganache.
White Chocolate Christmas Cheesecake
Recipe details
- 8 servings
- Prep time: 30 Minutes Cook time: 75 Minutes Total time: 1 hr 45 min
Comments
Share your thoughts, or ask a question!