Cheese Cake, White Chocolate

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Servings: 4 cups Difficulty: Advanced
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Creamy white chocolate cheesecake with a crunchy oat-almond crust
Cheese Cake~white Chocolate recipe image

This luxurious white chocolate cheesecake offers a rich, velvety texture balanced by a unique crust made from ground almonds, quick oats, and graham crackers. The filling is incredibly smooth, featuring melted white chocolate folded into a classic cream cheese and sour cream base, lightened with whipped egg whites for a delicate finish. It’s an elegant yet approachable dessert that feels special enough for holidays but simple enough for weekend baking. The subtle nuttiness of the crust complements the sweet, creamy filling perfectly. Serve chilled for the best texture and flavor.

Cheese Cake~white Chocolate recipe image
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Cheese Cake, White Chocolate

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 242

Description

This luxurious white chocolate cheesecake offers a rich, velvety texture balanced by a unique crust made from ground almonds, quick oats, and graham crackers. The filling is incredibly smooth, featuring melted white chocolate folded into a classic cream cheese and sour cream base, lightened with whipped egg whites for a delicate finish. It's an elegant yet approachable dessert that feels special enough for holidays but simple enough for weekend baking. The subtle nuttiness of the crust complements the sweet, creamy filling perfectly. Serve chilled for the best texture and flavor.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine ground almonds, quick oats, graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well blended.
  3. Press the crust mixture firmly into the bottom and about 2 inches up the sides of a 10-inch springform pan.
  4. Bake the crust for 5 minutes, then remove from oven and let it cool completely. Reduce oven temperature to 325°F (165°C).
  5. In a large bowl, beat the softened cream cheese and 1 cup sugar at medium speed until smooth and fluffy.
  6. Add the sour cream and vanilla extract to the cream cheese mixture. Mix well until fully incorporated.
  7. Gently stir in the melted white chocolate until the batter is uniform in color.
  8. In a clean, grease-free bowl, beat egg whites at high speed until foamy. Add cream of tartar and the tablespoon of powdered sugar, beating until soft peaks form.
  9. Gently fold the beaten egg whites into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
  10. Spoon the filling into the prepared crust, smoothing the top.
  11. Bake at 325°F (165°C) for 55 minutes. The center should still be slightly jiggly.
  12. Turn off the oven but leave the cheesecake inside with the oven door closed for 30 minutes.
  13. Crack the oven door open slightly and let the cheesecake sit in the cooling oven for an additional 30 minutes.
  14. Remove cheesecake from the oven and let it cool to room temperature.
  15. Refrigerate the cheesecake, covered, for at least 8 hours or overnight before serving.
  16. Run a knife around the edge to loosen, then remove the springform ring. Slice and serve chilled.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 242kcal
% Daily Value *
Total Fat 15.8g25%
Saturated Fat 8.8g45%
Cholesterol 27.4mg10%
Sodium 89mg4%
Total Carbohydrate 21.4g8%
Dietary Fiber 1.0g4%
Sugars 17.9g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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