White Chocolate Cheesecake
A creamy white chocolate cheesecake in the classic style with a pepita oatmeal crust that's not too sweet and the perfect amount of crumbly.
Servings: 10 people
Calories: 292kcal
Equipment
- 1 9 inch springform pan
- 1 wide, heavy tin foil and roasting pan (for water bath)
- parchment paper
Ingredients
Oatmeal Crust
- 1 cup toasted pepitas
- 1 cup rolled oats (NOT steel cut)
- ¼ cup brown sugar
- 6 tablespoons butter, melted
- pinch of salt
White Chocolate Cheesecake
- 4 8oz full fat cream cheese blocks at room temperature (32oz total)
- ¾ cup white sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 4 oz good quality white chocolate
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add the oats and toasted pepitas to a food processor and process till it becomes a fine, crumbly texture. Stir in brown sugar, salt, and melted butter. Take a 9 inch springform pan and place it on top of parchment paper, tracing a circle. Cut out the circle and place it at the inside bottom of the pan. Add the pepita mixture and press it around the bottom and the sides, making an even layer crust. This can be done with the back of a measuring cup to make it even. It should only rise up about 1-2 inches on the sides and not the whole way. Bake the crust for about 5 minutes, then remove from oven and set aside.
- Melt the white chocolate using the double boiler method, or very carefully in the microwave in 30 second intervals, stirring often. For double boiler - place a heat-safe bowl on top of a medium pot filled about half way with water. Bring the water to a simmer, and then add white chocolate to the heat-safe bowl. This allows the white chocolate to melt slowly. Stir it often with a spatula till just melted, then remove immediately from heat.
- Beat the cream cheese with the sugar on low speed until creamy. Add in melted white chocolate, beating on low speed till just combined. Then add in eggs one at a time, mixing till just combined. Add in the vanilla and stir. Pour into the crust, spreading with a spatula to make the top even.
- Place the springform pan on top of aluminum foil and fold the foil up the sides of the pan. Repeat one more time, making sure there are no rips or holes in the foil that could allow moisture in. Place this in a large roasting pan and pour in hot water, filling about 1 inch up the sides of the springform pan. Place in the oven and bake at 350 degrees F for about 50-55 minutes or until the center is almost set, but still a little jiggly like jello.
- Turn off the oven and crack open the door. Let the cheesecake sit in the pan for another 45 minutes or so to cool. Remove from oven and cool completely at room temperature. Then transfer to the refrigerator to chill for at least 4 hours until fully set.
Notes
- When melting the white chocolate - Make sure the water does not boil over or that there's a lot of steam, which can cause the chocolate to seize up. Also once the last white chocolate pieces remain and it's almost all melted, remove from heat and keep stirring. You do not want to overcook the chocolate.
- If not using a water bath - This works best in humid climates, but follow the same directions for cooling slowly. Bake at 325 degrees for 65-70 minutes. If cracks appear, see my tips for toppings to cover them up! It will still be delicious.
- To prevent cheesecake from getting brown on top - Very loosely tent the top, although this may require an extra 10-15 minutes of bake time.
- To cut evenly - Wipe the knife off and rinse with water between each cut.
- Toppings - Fresh fruit, whipped cream, mini white chocolate pieces - whatever you like!
Nutrition
Calories: 292kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 89mg | Potassium: 146mg | Fiber: 1g | Sugar: 27g | Vitamin A: 301IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg