Indulge in the creamy decadence of a White Chocolate Truffle Cheesecake, where velvety richness meets luxurious flavor. This dessert combines the smooth, melt-in-your-mouth texture of cheesecake with the sweet, delicate notes of white chocolate, creating a heavenly treat perfect for any occasion. With just 25 minutes of prep and 45 minutes of baking, you can craft a dessert that feels gourmet yet is surprisingly simple to make. Every bite offers a blissful contrast of the firm, buttery crust and the silky, truffle-like filling, making it a true crowd-pleaser.
Elevate your dessert game with a showstopper that’s as easy to create as it is impressive to serve. The luscious white chocolate infuses every layer with a subtle sweetness, while the creamy cheesecake base provides a comforting richness. Whether it’s a special celebration or a cozy night in, this cheesecake promises to deliver pure indulgence. The aroma of baking cheesecake fills your kitchen, teasing your senses until that first divine bite. Perfect for chocolate lovers and cheesecake enthusiasts alike, this recipe is sure to become a cherished favorite.
Ingredients for White Chocolate Truffle Cheesecake
- 1 cookie crust (store-bought or homemade)
- 1 cup (6oz/170g) finely chopped white chocolate (use high-quality chocolate for best results)
- ¼ cup (2floz/60ml) heavy whipping cream
- 3 cups (24oz/675g) cream cheese, softened (leave at room temperature for 30 minutes)
- 1 cup (8oz/225g) sour cream, at room temperature
- 2/3 cup (5oz/142g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the crust: Press the cookie crust firmly into the bottom of a 9-inch (23cm) springform pan and set aside.
- Melt the white chocolate: In a small saucepan, combine the white chocolate and heavy whipping cream. Warm over low heat, stirring constantly until the chocolate has melted. Transfer to a small bowl and let cool to room temperature.
- Mix the filling: In a large mixing bowl or using a mixer, beat the cream cheese and sour cream together until smooth.
- Add dry ingredients: Stir in the sugar, cornstarch, and vanilla extract until fully incorporated.
- Incorporate the chocolate: Whisk in the cooled white chocolate mixture until well combined.
- Assemble the cheesecake: Pour the filling onto the prepared cookie crust and spread evenly.
- Bake: Place the pan on the middle rack of the oven and bake for 40-45 minutes, until the edges are set but the center is still slightly jiggly.
- Cool: Let the cheesecake cool in the pan for 10 minutes, then run a thin knife around the edge to loosen it from the pan.
- Chill: Let the cheesecake cool completely at room temperature, then cover and refrigerate overnight.
- Serve: When ready to serve, release the sides of the springform pan and transfer the cake to a serving plate.
- Store leftovers: Keep in an airtight container in the refrigerator for up to 3 days.
Elevate Your Cheesecake with Toppings
Add a touch of elegance to your White Chocolate Truffle Cheesecake with simple yet stunning toppings. Drizzle melted white or dark chocolate over the top for a decadent finish, or sprinkle with fresh berries like raspberries or strawberries for a pop of color and tartness. For a crunchy contrast, try crushed cookies or toasted nuts like almonds or pecans.
Perfect Pairings for Serving
This cheesecake shines as a dessert centerpiece, but pairing it with the right accompaniments can take it to the next level. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A cup of coffee, espresso, or a glass of dessert wine like Moscato complements the rich flavors beautifully.
Storage Tips for Freshness
To keep your cheesecake at its best, store it in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 1 month. Thaw in the fridge overnight before serving for the best texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use a pre-made cookie crust instead of making your own. You can also melt the white chocolate and cream in the microwave in 20-second intervals, stirring in between, to speed up the process. For a quicker chill, place the cheesecake in the freezer for 1-2 hours instead of refrigerating overnight.
Common Questions Answered
Wondering if your cheesecake is done? The center should still jiggle slightly when you gently shake the pan—it will firm up as it cools. If you don’t have a springform pan, a regular cake pan lined with parchment paper works, but be extra careful when removing the cheesecake. For a smoother texture, ensure all ingredients are at room temperature before mixing.
White Chocolate Truffle Cheesecake
Ingredients
- 1 cookie crust
- 1 cup finely chopped white chocolate 6oz/170g
- 1/4 cup heavy whipping cream 2floz/60ml
- 3 cups cream cheese 24oz/675g, softened
- 1 cup sour cream 8oz/225g, at room temperature
- 2/3 cup granulated sugar 5oz/142g
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Press the cookie crust firmly into the bottom of a 9-inch (23cm) springform pan and set aside.
- In a small saucepan, combine the white chocolate and heavy whipping cream and warm over low heat, stirring constantly until the chocolate has melted. Transfer to a small bowl and let cool to room temperature.
- With a mixer or in a large mixing bowl, beat the cream cheese and sour cream together until smooth.
- Add in the sugar, cornstarch, and vanilla extract and stir until fully incorporated.
- Finally, whisk in the white chocolate mixture until well combined and then pour onto the cookie crust.
- Bake on a middle rack for 40-45 minutes, until the edges are set but it is still slightly jiggly in the center.
- Let cool for 10 minutes and then run a very thin knife all around the edge of the cake to loosen it from the pan.
- Let cool completely at room temperature and then cover and refrigerate overnight.
- When ready to serve, release the sides of the springform pan and transfer the cake to a serving plate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
