This white chocolate cheesecake is incredibly creamy with a silky, smooth texture. The white chocolate flavor is delicate so the cake never feels overly sweet. It sits on an Oreo cookie crust and is finished with a glossy chocolate ganache for an impressive dessert. It’s also lovely served plain with a few fresh raspberries or strawberries.
Updated January 15, 2024: minor recipe tweaks, new photos, and tips to help you succeed.
Why you’ll love this white chocolate cheesecake
Cheesecakes make a beautiful centerpiece for dinner parties and special occasions, and they actually taste better after chilling overnight, which makes them ideal to prepare in advance. This white chocolate version is a favorite for Valentine’s Day or any time I want something a bit different from a classic New York or chocolate cheesecake. The texture is velvety and smooth, and the gentle white chocolate sweetness is balanced by the tang of cream cheese. The Oreo crumb crust adds contrast and crunch while the chocolate ganache on top brings richness and visual drama.
White chocolate can sometimes lean too sweet, but here the cream cheese keeps the balance. The Oreo crust and ganache complement the white chocolate without overpowering it. Guests often tell me this is one of the best cheesecakes they’ve tried.
How to make the cheesecake
I’ll walk you through the process step by step. The method is straightforward, but attention to detail is important for a smooth, crack-free finish.
This recipe is baked in a water bath to promote even, gentle baking and to reduce the chance of cracks. Always prepare the pan before making the crust.
- Wrap the outside of the springform pan with an oven bag or slow cooker liner.
- Wrap the pan with aluminum foil at least three times to seal seams and prevent water from leaking into the cake. This protects the crust and batter during the water bath.
Make the crust
- Crush Oreo cookies (including the filling) to fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Avoid Double Stuf Oreos for the crust; their extra filling changes the crumb-to-fat ratio needed for a firm crust.
- Mix the crumbs with melted unsalted butter until the mixture holds together when squeezed. If using a food processor, add the butter and pulse briefly to combine.
- Press the crumbs firmly into the bottom of the prepared pan and slightly up the sides to form a small lip.
- Bake the crust in a preheated oven for 8 minutes, then remove from the oven but leave the oven on.
Make the white chocolate cheesecake filling
- Finely chop the white chocolate and place it in a heatproof bowl. Heat the cream until very hot but not boiling, then pour it over the chocolate. Let it sit for 2–3 minutes, then whisk until smooth. If needed, warm in short, medium-power intervals—do not use high power, which can scorch the chocolate. Set aside to cool slightly.
- In a large bowl, beat room-temperature cream cheese and sugar until fully smooth and lump-free, scraping the bowl as needed.
- Whisk the eggs in a separate bowl, then add them to the cream cheese mixture gradually, about half at a time, stopping as soon as they’re incorporated to avoid overmixing.
- Gently whisk the white chocolate and cream mixture into the batter by hand with a wire whisk. Hand mixing helps prevent overworking the batter, which can lead to cracks.
Baking and cooling
Pour the batter into the prepared crust and smooth the top. Place the wrapped springform pan in the center of a large roasting pan and pour 1/2 to 1 inch of boiling water into the roasting pan to create the water bath. 
The steamy oven environment helps the cheesecake bake gently for an ultra-creamy consistency and reduces sinking or cracking.
Bake until the center still wobbles slightly—about 50–60 minutes. Remove from the oven, run a thin knife around the edge to free the cake from the pan, and let it cool slowly in the roasting pan to room temperature. Rapid temperature changes can cause the cheesecake to fall or crack.
Once fully cool, chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight, to develop the best texture and flavor.
Tips & tricks
- Room-temperature ingredients: Ensure cream cheese and eggs are at room temperature for a lump-free batter. Cut cream cheese into cubes and warm eggs in a bowl of warm water for 10 minutes if needed.
- Use baking-quality white chocolate: Do not use chips; they are formulated to hold shape and won’t melt as smoothly. Chop finely for easy melting.
- Use a water bath: It produces a consistently creamy result and greatly reduces cracking.
- Cool slowly: Avoid sudden temperature changes to prevent sinking or cracking.
- Chill thoroughly: Refrigerate at least 6 hours, preferably overnight, before serving.
Follow these steps and tips as your guide to an elegant, reliably creamy cheesecake. The result is a beautiful dessert that tastes even better the next day. 
Topping ideas
The recipe below finishes the cake with chocolate ganache and a white chocolate drizzle, but other serving ideas include:
- Plain, with a few fresh berries
- With strawberry sauce
- With raspberry coulis
White Chocolate Cheesecake
Fiona Dowling
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Equipment
- 9-inch (23 cm) springform pan (an 8-inch pan is too small)
- Large roasting pan large enough to hold the springform
Ingredients
For the chocolate cookie crust
- 30 Oreo cookies, wafers and filling
- 5 tablespoons unsalted butter (70 g), melted
For the cheesecake
- 10 oz (280 g) white chocolate, very finely chopped
- 1 cup (240 ml) heavy whipping cream, 33–35% MF
- 24 oz (680 g) cream cheese, full-fat brick-style
- 3/4 cup (150 g) granulated sugar
- 4 large eggs
- Boiling water, for the water bath
Topping
- 6 oz (170 g) semi-sweet chocolate or 50–70% dark chocolate
- 1/2 cup (120 ml) heavy whipping cream, 33–35% MF
- 2 oz (56 g) white chocolate, for drizzle
- Fresh raspberries, optional
Instructions
- Preheat oven to 325°F (170°C) and position the rack in the lower third of the oven.
- Wrap the outside of a 9-inch springform pan with an oven bag or slow cooker liner and then wrap with aluminum foil at least three times so seams and the bottom are sealed.
Oreo crust
- Pulse cookies in a food processor to fine crumbs or crush in a sealed bag with a rolling pin.
- Stir crumbs and melted butter together, or pulse briefly in the food processor with the butter.
- Press the mixture into the bottom of the prepared pan and slightly up the sides.
- Bake for 8 minutes, then remove from the oven but leave the oven on.
White chocolate cheesecake filling
- Chop white chocolate finely and place in a heatproof bowl. Heat cream until almost boiling, pour it over the chocolate, let sit 2–3 minutes, then whisk until smooth. Warm further in short intervals if needed. Set aside.
- Beat cream cheese and sugar until creamy and lump-free.
- Whisk eggs, then add to the cream cheese mixture gradually, stopping when just combined.
- Gently whisk the white chocolate mixture into the batter by hand to avoid overmixing.
- Pour the batter into the prepared crust and smooth the top.
- Place the springform pan in the center of a large roasting pan and pour boiling water into the roasting pan to create a 1/2–1 inch water bath.
- Bake 50–60 minutes, until the center jiggles like pudding when gently nudged. If it’s liquid-like, it needs more time.
- Remove from oven, run a thin knife around the edge, and cool in the roasting pan to room temperature. Then cover and refrigerate for at least 6 hours or overnight.
Chocolate ganache
- Make the ganache a few hours before serving. The cheesecake should be fully chilled before topping.
- Chop the semi-sweet chocolate and place in a heatproof bowl. Heat cream until nearly boiling and pour over the chocolate. Let sit 2 minutes, then whisk until smooth.
- If there is condensation on the cheesecake, blot gently with a paper towel. Let ganache cool slightly, then pour over the cake, letting it drip over the sides.
- Melt the white chocolate for the drizzle and pipe or drizzle over the ganache. Optionally place fresh raspberries around the edge.
- Return to the fridge until serving. Use a thin, sharp knife for clean slices, wiping the blade between cuts.
Notes
- Room-temperature ingredients: Bring cream cheese and eggs to room temperature before starting. Cut cream cheese into cubes and warm eggs in warm water for 10 minutes to speed this up.
- White chocolate: Use high-quality baking white chocolate, not chips, for the best melting and texture.
- Cream cheese: Use full-fat, brick-style cream cheese, not low-fat or spreadable varieties.
- Nutrition: Nutritional values are estimates based on 1 of 12 slices with ganache and drizzle.
- Storage: Store covered in the refrigerator for up to 4 days.
Nutrition