Super Creamy White Chocolate Cheesecake (Gluten Free Option)
This baked white chocolate cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavour that will win over even white chocolate sceptics. It’s super easy to make – it’s a no water bath cheesecake that still comes out of the oven with a perfectly smooth top, no cracking in sight. Guaranteed to blow you away with its luxurious texture and decadent flavour.
225g(2 ¼ cups) finely crushed digestive biscuits(You can also use graham crackers. If you need the cheesecake to be gluten free, you can use gluten free digestives or rich tea biscuits, or other gluten free cookies/biscuits of choice.)
75g(⅔ stick) unsalted butter, melted(The exact amount of butter you will need will depend on the type of biscuits/cookies/crackers you use.)
For white chocolate cheesecake filling:
600g(2 ⅔ cups) full-fat cream cheese, room temperature(I used Philadelphia cream cheese.)
115g(½ cup) full-fat plain or Greek-style yoghurt, room temperature(You can also use sour cream.)
100g(½ cup) caster/superfine or granulated sugar
15g(2 tbsp) cornflour (UK)/cornstarch (US)
1tspvanilla bean paste
3UK medium/US largeeggs, room temperature
300g(10.5 oz) good quality white chocolate, melted and cooled until warm
You will also need:
white chocolate shavings or fresh fruit (like raspberries or strawberries)for decoration and serving
For cheesecake crust:
Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) springform pan with baking/greaseproof paper (make sure that you line both the bottom and the sides of the pan).
Mix together the crushed digestive biscuits and melted butter, until you get a mixture resembling wet sand. Transfer the mixture into the lined springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.Tip: Depending on the type and brand of cookies/biscuits you use, you might need slightly less or slightly more butter than listed in this recipe. Add the butter slowly, mixing well after each addition, until you reach the consistency of wet sand. You want a mixture that somewhat sticks together or holds its shape when pressed together, but it shouldn't feel/look greasy or oily.
Bake at 350ºF (180ºC) for 10 minutes, then remove from the oven and allow to cool until warm.
For white chocolate cheesecake filling:
Reduce the oven temperature to 285ºF (140ºC).Tip: If your springform pan isn't 100% leak-proof, I recommend that you also get a baking sheet ready to place the cheesecake on it before it goes into the oven. This will catch any small leaks of butter from the cheesecake base, and prevent any smoking or burning at the bottom of your oven.
In a large bowl using a balloon whisk, mix the cream cheese and yoghurt together until smooth. Tip: Make sure to MIX rather than whisk or aerate – you don't want to incorporate too much air into the mixture. If you don't want to do this by hand, use a stand mixer fitted with the paddle attachment on the lowest speed setting. (I don't recommend using a hand mixer.)
Mix the sugar and cornflour/cornstarch together, and add them to the cream cheese mixture. Mix well until combined and smooth.Tip: Mixing the cornflour/cornstarch with the sugar before adding them ensures that the cornflour/cornstarch doesn't clump together in the cheesecake filling.
Add the vanilla bean paste and mix well until evenly incorporated.
Add the eggs, one at a time, mixing well after each addition, until smooth.
Add the melted white chocolate and mix well until combined and smooth.
Transfer the white chocolate cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.
Bake at 285ºF (140ºC) for about 1 hour 10 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan.Tip: This baking time range is merely a guideline – you should always judge the doneness of a cheesecake based on its physical indicators (the wobbliness of the centre, how set the edges are, etc.) rather than on the baking time, especially as each oven behaves slightly differently. You should start checking your cheesecake about 10 minutes before the recommended baking time.
Turn off the oven and allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan. Keep it in the fridge until you're ready to assemble/decorate.
Assembling the white chocolate cheesecake:
Once the cheesecake is fully chilled, remove it out of the springform pan and onto a serving plate. You can serve it as is, or decorate it with white chocolate shavings or fresh fruit (fresh raspberries or strawberries work particularly well).
Once decorated, slice and serve.Tip: For extra neat and clean slices, cut the cheesecake with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the cheesecake while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.
The white chocolate cheesecake keeps well in a closed container or tightly wrapped in cling film in the fridge for 4-5 days.
Recipe by The Loopy Whisk (www.theloopywhisk.com).