Hi Bold Bakers! I dare you to try to think of a more decadent dessert than this white chocolate truffle cheesecake. This recipe yields a treat that can only be described as “heavenly.” You’ll be catching everyone trying to sneak extra bites of this cheesecake for sure. Already have an account? This cheesecake is super creamy and luscious — and it’s infused with the sweet taste and silky texture of white chocolate ganache. I know white chocolate can be somewhat polarizing when it comes to people’s sweet tooths, but I think even anti-white chocolate people will be surprised by how much they love this cake. The crust serves as the perfect compliment to that silky white chocolate — I make this cheesecake with a crumbly cookie crust. You can use either Graham crackers or vanilla wafers, but if you want to introduce some chocolate into your cheesecake, use chocolate Graham crackers!
What Is White Chocolate Truffle Cheesecake?
Instead of a typical cheesecake, which of course, is also delicious, this recipe adds finely chopped white chocolate to the mix. It’s a simple addition, but it completely changes the flavor profile. Beyond flavor, though, it somehow makes the absolute smoothest, silkiest cheesecake known to man.
What You Need To Make White Chocolate Truffle Cheesecake
Measuring cups and spoons 9-inch (23cm) springform pan Small saucepan Mixing bowls
How To Make White Chocolate Truffle Cheesecake
This cheesecake just has a few added steps compared to traditional cheesecake, but certainly, nothing to break a sweat over. Here’s how you make it — and get the full printable recipe with measurements further down the page:
Gemma’s Pro Chef Tips For Making White Chocolate Truffle Cheesecake
You can make a chocolate cookie crust by using an equal amount of chocolate Graham crackers or wafer cookies. Use my Cookie Crust as the base. Use only good-quality white chocolate for this recipe. Don’t use white chocolate chips, which don’t often contain any cocoa butter and it won’t melt properly. Make sure that your cream cheese is room temperature, or your batter will be lumpy. This cheesecake doesn’t contain any eggs – the cornstarch provides the structure. But because of this, unlike a cheesecake made with eggs, it won’t freeze well. This cheesecake would be delicious topped with lemon curd or macerated berries of your choice!
How Do I Store White Chocolate Truffle Cheesecake?
You can keep any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. This recipe uses cornstarch instead of eggs, sadly, this cheesecake doesn’t freeze well.
Don’t Miss More Cheesecake Recipes
Best-Ever New York Cheesecake No-Bake Ube Cheesecake No-Bake Strawberry Cheesecake Easiest No-Bake Lemon Cheesecake
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