White Chocolate Cheesecake Filling
Need to make a show-stopping holiday dessert? Get ready to impress friends and family this holiday season with this decadent rich and creamy white chocolate cheesecake filling recipe! All you need is 6 ingredients and a 2 ingredient ladyfinger cookie cheesecake crust. Learn the step-by-step directions for an unforgettable dessert.
Equipment
Ingredients
Ladyfinger Cheesecake Crust
- 26 whole Ladyfinger cookies
- 6 tablespoons melted unsalted butter
White Chocolate Cheesecake Filling
- 32 oz. softened cream cheese
- ½ cup granulated white sugar
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
- 12 oz. Ghirardelli Premium White Chocolate
- 4 large eggs (room temperature)
Instructions
Recipe Prep
- Preheat the oven to 325 °F
- Make the crust following the directions below.
- Melt the white chocolate in the microwave slowly. Heat for 30 seconds and then stir. Repeat until almost all of the white chocolate is melted. Once there are just small bits of chocolate left stir until all pieces have melted complexly. Set aside to cool until needed.
Crust Directions
- Place the ladyfinger cookies into the bowl of a food processor. Pulse until the cookies are broken into fine crumbs.
- Drizzle the melted butter into the food processor over the cookie crumbs and pulse until combined.
- Press the cookie crust into the bottom of a 9 inch springform pan. Place in freezer to firm.
White Chocolate Cheesecake Filling
- With a handheld mixer beat the cream cheese until smooth and creamy.
- Add the heavy cream, sugar and vanilla extract to the bowl. Beat until well blended.
- Add the melted and cooled white chocolate to the bowl and beat well.
- Beat the eggs in on low one at a time, until just blended. Scrape the sides of the bowl with a spatula after the 4th egg has been beaten in. Beat on low for 30 seconds to incorporate.
- Pour the cheesecake filling into the prepared cheesecake crust. Use the back of a spoon or an offset spatula to smooth the top.
- Bake the cheesecake in the preheated oven for 55 to 60 minutes or until the center is almost set.
- Open the oven door and allow to the cheesecake to slowly cool for 1 hour.
- Place the still warm white chocolate cheese cake pan on a wire cooling rack to cool completely to room temperature.
- Refrigerate 4 hours or overnight before slicing.
Garnish
- Garnish with white chocolate curls, fresh berries and whip cream if desired.
- Makes 12 to 16 servings.
Recipe Expert Tips
- cooling the melted white chocolate: It took 17 minutes for the melted chocolate to cool for me.
- crushing ladyfinger cookies: a food processor does the best job when it comes to crushing cookies finely. If you don't own one put the cookies in a zip topped bag, seal it and crush with a heavy rolling pin or the bottom of a heavy glass.
- quality white chocolate: buy the best premium melting chocolate you can afford. Melting chocolates are not created equally and you get what you pay for when it comes to chocolates.
- chilling overnight: refrigerating overnight allows the rich and dense cheesecake filling to firm up completely.
- garnishing cheesecakes: garnishing is optional. This cheesecake is amazing on its own. But if you are baking this cheesecake for a special occasion it's worth the extra time for a beautiful display.
- use the "Bain Marie" method to bake the cheesecake to prevent cracking.
Nutrition
Serving: 1ServingCalories: 425kcalCarbohydrates: 23gProtein: 7gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 132mgSodium: 253mgPotassium: 164mgFiber: 0.1gSugar: 21gVitamin A: 1085IUVitamin C: 0.2mgCalcium: 111mgIron: 0.4mg
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