White. Chocolate. Cheesecake. MMMMMmmmmm.
I was in the grocery store picking up the last minute Christmas dinner items that I always forget. Usually how it works is that I don’t realize that I forgot something until Christmas day when everything is closed. But anyway, I was in the dairy aisle picking up some eggs when I saw that Philadelphia Cream Cheese was on sale. The good shit. So I add three packets to my cart and finished checking the things off my list. (I ended up forgetting the aluminum foil, if you’re curious)
Later that night I was on Pinterest looking for cheesecake recipes when a lightbulb went off. I went to the fridge and grabbed a pack of cream cheese. I tore open the wrapper and found the Classic Philadelphia Cheesecake recipe. Score! Don’t sleep on the recipes on the packets, people. It’s literally someone’s job to test that recipe before they put it on container. I can only imagine the number of reviews and the input from compliance and/or legal that a corporation like Kraft goes through before they put it on their packaging.
I took the classic recipe and modified it slightly by using an Oreo crust and flavoring the cheesecake with white chocolate. Once you understand the basics of the classic recipe, you can really customize it any way you want.
A note about preventing the dreaded cheesecake crater. A crater is not the end of the world because whipped cream covers all sins. There are a few tutorials for fixing the cheesecake crater here. If your goal is a crater-free cheesecake then you have to follow two simple rules:
- Don’t over beat the eggs.
- Cool the cheesecake very slowly.
You can whip the cream cheese and the sugar as much as your little heart desires. If you want it extra smooth go for it. But as soon as you start to add the eggs, turn your mixer to the absolute lowest setting. I am talking Sloth speed on the mixer. You should be able to beat it with your hands faster. That’s how slow your mixer should be. Add each egg one at a time and mix until incorporated and not a second more. We don’t want extra air in the eggs because extra air means expansion.
Cooling your crater-free cheesecake needs to happen in 3 stages. The first stage is an hour in the oven with the door cracked. The second stage is on the countertop until it reaches room temperature. The final stage is in the refrigerator. Don’t skip a step.
I love making cheesecake because they are an impressive dessert that doesn’t take a whole lot of effort, just a fair amount of patience.
White Chocolate Cheesecake
Classic Cheesecake with a White Chocolate Twist
For the Crust
- 2 cups Oreos crushed
- 3 tbsp butter melted
For the cheesecake filling
- 4 8 oz packages Philadelphia Cream Cheese
- 1 cup granulated sugar
- 8 oz white chocolate chips melted
- 1 tsp vanilla extract
- 4 eggs
Preheat the oven to 325 degrees.
Grease a 9-inch spring form pan and place a parchment paper round on the bottom of the pan. Mix the Oreo crumbs and butter together. Press the crumb mixture evenly across the bottom of the pan. Set aside
In a large microwave safe bowl melt the white chocolate chips stirring in 30 second intervals until the chocolate is completely melted. Add the softened cream cheese sugar and vanilla to the bowl and beat with a hand mixer until complete smooth. On the lowest setting add the eggs one at a time, completely mixing the egg in before adding the next.
Pour the cream cheese batter into the spring-form pan and smooth the top. Bake in the oven for 45-55 minutes. The edges should be slightly browned and the center should jiggle touched. Once it's baked turn the oven off and crack the oven door. Let the cheesecake cool in the oven for one hour. After the first hour of cooling, move the cheesecake to a countertop to cool to room temperature. Cover the cheesecake with plastic wrap and refrigerator for at least 4 hours.
Before serving, garnish the cheesecake with melted chocolate, whip cream or fresh strawberries.