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A slice of One Pot White Chocolate Cheesecake garnished with fresh raspberries on a rustic wooden table

One Pot White Chocolate Cheesecake

  • Author: Meryem
  • Total Time: 1 hour 5 minutes

Description

This creamy, dreamy one-pot white chocolate cheesecake is the perfect dessert for any occasion. With a buttery graham cracker crust and a smooth white chocolate-infused filling, it’s a showstopper that’s surprisingly easy to make.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (75g) unsalted butter, melted

For the cheesecake filling:

  • 12 oz (340g) white chocolate, chopped
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup (120ml) heavy cream

Instructions

Step 1: Prepare the crust

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix the graham cracker crumbs with the melted butter in a bowl until well combined.
  3. Press the mixture firmly into the bottom of the pan. Chill in the refrigerator while you prepare the filling.

Step 2: Melt the white chocolate

  1. Place the chopped white chocolate in a microwave-safe bowl. Melt in 20-second intervals, stirring after each, until smooth. Set aside to cool slightly.

Step 3: Make the cheesecake filling

  1. In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
  2. Mix in the vanilla extract and melted white chocolate until combined.
  3. Add the eggs one at a time, beating gently after each addition.
  4. Fold in the heavy cream until smooth.

Step 4: Bake the cheesecake

  1. Pour the filling over the chilled crust and smooth the top.
  2. Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
  3. Turn off the oven and let the cheesecake cool inside with the oven door cracked open for 1 hour.

Step 5: Chill and serve

  1. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
  2. Remove the cheesecake from the pan, slice, and serve with your favorite toppings such as whipped cream, fresh berries, or a drizzle of white chocolate.

Notes

  • Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smoother batter and easier mixing.

  • Avoid Overmixing: After adding the eggs, mix just until incorporated to prevent cracks and a dense texture.

  • Cooling Process: Letting the cheesecake cool in the oven with the door slightly open helps avoid sudden temperature changes, which can cause cracks.

  • Water Bath Option: If you’re worried about cracks, wrap the springform pan with aluminum foil and place it in a roasting pan filled with hot water. This creates a steamy environment and ensures even baking.

  • Topping Ideas: Complement the white chocolate flavor with fresh raspberries, a drizzle of caramel, or a sprinkle of crushed pistachios for added texture.

  • Storage: Keep the cheesecake refrigerated in an airtight container for up to 5 days. It also freezes well—wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.

  • Serving Tip: For clean slices, wipe your knife with a damp cloth between cuts.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes

Nutrition

  • Serving Size: 8 slices
  • Calories: 430 kcal
  • Sugar: 30 g
  • Sodium: 220 mg
  • Fat: 26 g
  • Saturated Fat: 16 g
  • Carbohydrates: 45 g
  • Protein: 8 g
  • Cholesterol: 120 mg

Find it online: https://onlyitalianrecipes.com/one-pot-white-chocolate-cheesecake/