White Chocolate Cheesecake

White Chocolate Cheesecake

Cheesecake is one of my favorite desserts and I have been meaning to make one for a while now. I had seen a few cheesecake recipes that include white chocolate which is another of my favorite flavours so I decided to go with a white chocolate cheesecake. One of the problems when cooking for one is that most recipes are made for more than one. I don't mind with most things as I can just use the leftovers for lunches. Desserts are different. Most of the cheesecake recipes required 3 or even 4 bricks of cream cheese. No matter how much I love cheesecake I didn't really like the idea of eating 3 bricks of cream cheese in the form of cheesecake over the next few days. Another problem with dessert recipes is that they often include eggs and it is hard to divide an egg in half so you are restricted in the amount that you can reduce a recipe by. Luckily the cheesecake recipe called for one egg per brick of cream cheese. Even when using the one brick recipe there was enough to fill 2 of my individual size spring form pans.

I used the same crust that I used in my Fresh Strawberry Pie. It worked much better with the cheesecake than it did with the strawberry pie. I was able to get the cheesecake out of the pan with the crust intact.

The cheesecake was amazing! It was creamy and good with a hint of chocolate. I will definitely be making this again. It was really simple to make and it filled my place with an amazing smell while it was baking.

White Chocolate Cheesecake

(makes 2 servings)
Printable Recipe

1/2 cup pecans
1 tablespoon brown sugar
1 tablespoon butter (melted)
3.5 ounces white chocolate (chopped)
2 tablespoons heavy cream cream
1 (8 ounce) package cream cheese (softened)
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract

1. Mix the pecans, melted butter and brown sugar in a food processor.
2. Press the pecan mixture into the bottom of a spring form pan.
3. Melt the chocolate and in the heavy cream in a double boiler.
4. Mix the cream cheese and sugar.
5. Beat in the egg.
6. Mix in the white chocolate and vanilla extract.
7. Pour the mixture into the spring form pan.
8. Bake in a preheated 325F oven for 55-60 minutes or until it is set.

Note: This recipe makes enough for 2 4 inch spring form pans. Triple the recipe for an 8 inch spring form pan and quadruple the recipe for a 10 inch spring form pan.

White Chocolate Cheesecake in Pan

There were a lot of amazing looking berries at the farmers market I picked up a few of them. What better way to eat a cheesecake than with fresh berry sauce. For the first cheesecake I did a raspberry sauce:

Raspberry Sauce

1/2 cup raspberries (mashed)
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water

1. Mix everything in a small saucepan.
2. Bring to a boil and simmer until the sauce thickens.

White Chocolate Cheesecake with Raspberry Sauce

White Chocolate Cheesecake with Raspberry Sauce (cut)

For the second cheesecake, I did a blueberry sauce:

Blueberry Sauce

1/2 cup blueberries (blended)
1 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons water

1. Mix everything in a small saucepan.
2. Bring to a boil and simmer until the sauce thickens.

White Chocolate Cheesecake with Blueberry Sauce

White Chocolate Cheesecake with Blueberry Sauce (cut)

Similar Recipes:
Chocolate Cheesecake
Vanilla Bean Cheesecake
Maple Cheesecake
Maple Pumpkin Pie Cheesecake
No Bake Cheesecake
Pumpkin Pie Cheesecake
Raspberry and Dark Chocolate Cheesecake


Peter M said...

I too am a big cheesecake fan and both of your renditions look yummy, what with a pecan crust & all!

Pam said...


katiez said...

White chocolate, pecans and berries... heavenly (as in 'died and gone to heaven)
Looks fantastic...

Sara said...

I love your mini springform pans, those look great.

DeborahSW said...

Yum, white chocolate cheesecake with fruit is my favorite. The individual size is so cute too! :)

Rachel said...

I just wanted to say that I really enjoy your blog--your recipes are very diverse and creative, and as I am usually cooking for one as well, I appreciate that they make smaller portions, or that you have two recipes in a row which use the same ingredient(s). I sympathize about the desserts--I love baking them, but I feel like I have to force some off on whoever I can so that it all gets eaten. Not that people really mind :)

Keep up the excellent blogging!

SteamyKitchen said...

wow! that look sososo good

Anonymous said...

Hi Kevin!
I was just wondering..
is this cheesecake fluffy or dense? I love fluffy cheesecakes, but I know a lot of people like dense and creamy. I've been searching for a fluffy cheesecake recipe, and your picture makes this one look so fluffy. I know you described it as creamy, but is it creamy and fluffy or creamy and dense? Thanks!! :)

Kevin said...

Anonymous: It was creamy and fluffy.

Blomma (prononcer Blouma, "fleur" en suédois) said...

Thank You Kevin for all these nice recipes. I have visited your blog, "un délice"!

Jasmijn said...

I'm planning to make this one tomorrow or the day after that, but apparently my local supermarkets don't carry pecan nuts! What do you recommend as a substitute?

Kevin said...

Jasmijn: You could replace the pecans with walnuts or another nut or graham cracker crumbs.

Jasmijn said...

Thanks a lot, I tried the walnuts and the cake is baking in the oven right now. I'm very curious as to how it'll turn out, it's my first time baking anything like this, and I'm sure I did something wrong!

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