Go Back
+ servings
White Chocolate Cheesecake featured image
Print

White Chocolate Cheesecake with a Blackberry Sauce

This white chocolate cheesecake recipe is one of the best, creamiest, delicious cheesecakes I have ever eaten!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Cooling Time 4 hours
Total Time 5 hours 55 minutes
Servings 12
Calories 628kcal
Author Lisa

Ingredients

Cheesecake Crust

  • 12 Graham Crackers crushed
  • 6 tbs unsalted butter melted
  • 1 tbs Sugar
  • Pinch of salt

Cheesecake Filling

  • 6 oz white chocolate
  • ¼ cup heavy cream
  • 1 ¼ cup granulated sugar
  • 32 oz cream cheese room temperature*,
  • 6 large eggs room temperature*
  • 2 teaspoon vanilla

Blackberry Sauce

  • 2 cups blackberries rinsed
  • cup granulated sugar
  • cup dessert wine I like to use a berry wine
  • 2 tbs water
  • 2 tbs cornstarch
  • ½ teaspoon vanilla
  • Pinch of salt

Instructions

Cheesecake Crust Recipe

  • Grease a 9 in springform pan (I use Pam but butter will also work) and preheat the oven to 350°F.
  • Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly. (12 graham crackers crushed, 6 tbs unsalted butter, 1 tbs sugar, pinch of salt)
    Crush Graham Crackers, add sugar, butter, salt
  • Press graham cracker mixture into the springform pan, packing it in firmly*.
    Presse graham crackers into springform dish
  • Bake crust in preheated oven for 8 minutes.
    Bake crust

How to bake a cheesecake?

  • Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
  • In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside. (6 oz white chocolate, ¼ cup heavy cream)
    Melt white chocolate and heavy cream
  • In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined. (1 ¼ cup granulated sugar, 32 oz room temperature cream cheese)
    Mix cream cheese and sugar
  • Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
    Mix in the melted white chocolate
  • Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary. (6 large eggs at room temperature)
    Add in eggs- one at a time
  • After the eggs are mixed in, add the vanilla, and mix until combined. (2 teaspoon)
    Mix in vanilla
  • Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
    Wrap springform with foil
  • Then pour the cheesecake batter into the springform pan.
    Pour batter in springform pan
  • Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
    Place springform in roasting pan and fill with boiling water
  • Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
    Bake
  • Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).
    Refrigerate to set completely

How to make Blackberry Sauce

  • In a medium size saucepan, over medium heat, add blackberries, granulated sugar, and dessert wine. Bring to a boil, and boil for 3 minutes. Stirring occasionally. Then remove from heat. (2 cups blackberries, ⅓ cup granulated sugar, ⅓ cup dessert wine).
    Combine blackberries, sugar, and wine- boil
  • In a separate bowl combine cornstarch and water, whisking to fully combine. (2 tbs water, 2 tbs cornstarch)
    Make a cornstarch slurry
  • Stir cornstarch mixture into blackberry mixture. Then stir in vanilla and salt. (½ teaspoon vanilla, pinch of salt)
    Add cornstarch, vanilla and salt
  • You can use the sauce as is or puree it a bit with either an immersion blender, or a regular blender. I typically blend it a little but still like to keep larger pieces of blackberries in it too.
    use immersion blender to puree sauce

Video

Notes

Tips and Tricks
*Having the cream cheese at room temperature will allow it to mix in smoothly. If it’s cold there will be chunks and no one wants that.
* Eggs at room temperature will also mix smoothly in.
*To press the graham cracker mixture in firmly I will use my hand and even a cup sometimes.
*If you want the crust to come up the entire side of the cheesecake double the graham cracker crust recipe.
*The foil is to help keep the water from the water bath out, because some springform pans will let the water into the crust and you don’t want that. That being said, I always find water inside my foil when I am done baking but thankfully my springform pan has a tight seal. I guess I need to practice my foil wrapping skills!
*Cooking in a water bath and allowing the cheesecake to come to room temperature after baking prevents the cheesecake top from cracking.
*To cut a cheesecake clean the knife after each cut- that way you will get a nice clean cut every time.

Nutrition

Calories: 628kcal | Carbohydrates: 54g | Protein: 10g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 190mg | Sodium: 383mg | Potassium: 249mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1440IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 1mg