White Chocolate Cheesecake

Cheesecake Recipes | 0 comments

I love white chocolate! If you want you can make this with a dark chocolate crust (use chocolate wafers instead of vanilla) and dark chocolate curls on top – for a great and very attractive double chocolate cheesecake.

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White Chocolate Cheesecake

Joan Donogh
White chocolate cheesecake in a vanilla wafer crust, topped with sour cream topping.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12



  • 1 1/2 cups vanilla wafer crumbs
  • 1/3 cup melted butter


  • 2 packages 8 oz. each cream cheese, softened
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 8 squares white chocolate melted


  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla



  • Combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9" springform pan.


  • In a large mixer bowl, beat cream cheese with sugar and lemon juice until light. Add eggs one at a time, while beating. Stir in sour cream, melted chocolate and vanilla until evenly mixed.
  • Pour over crust. Bake at 350 degrees F. for 40 to 45 minutes, until just set.


  • Mix sour cream, sugar and vanilla together. Remove cheesecake from oven and spread topping over top.
  • Return to the oven for 5 minutes. Remove and cool.
  • Refrigerate for at least 5 hours or overnight. Garnish with white chocolate curls, fruit, or fruit sauce if desired.



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