White Chocolate Cheesecake with Cherry Topping Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 30, 2018
white chocolate cheesecake with cherry topping
Yvonne Ruperti

Notes:

  • Avoid overheating the white chocolate or it may burn.
  • If canned cherries aren't your thing, they can be replaced with any kind of berry (raspberries, blackberries, blueberries), white chocolate shavings, or just left plain.
  • Dip the knife in hot water first to cut clean slices.

Recipe Facts

5

(1)

Active: 30 mins
Total: 9 hrs
Serves: 12 to 16 servings

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Ingredients

  • Nonstick baking spray

  • 8 ounces graham crackers, finely crushed

  • 7 tablespoons unsalted butter, melted

  • 1 pound cream cheese, softened

  • 1/2 cup granulated sugar

  • 3 large eggs

  • 2 1/2 cups sour cream

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon pure vanilla extract

  • 12 ounces white chocolate, finely chopped

  • 15-ounce can cherry pie filling

Directions

  1. Adjust oven rack to middle position and heat oven to 350°F (180°C). Lightly spray inside of 9-inch springform pan with nonstick baking spray. In medium bowl, stir together graham cracker crumbs and butter to moisten. Firmly press into bottom of springform pan. Bake until edges are just starting to turn golden, about 15 minutes. Remove pan from oven. Reduce oven temperature to 325°F (160°C).

  2. In heatproof bowl set over pan of barely simmering water, gently heat white chocolate until melted. Remove from heat.

  3. In standing mixer fitted with paddle attachment, cream cream cheese and sugar on medium speed until smooth, about 2 minutes, turning off mixer and scraping down paddle and sides of bowl as necessary. Add eggs, one by one, until smooth, scraping bowl as necessary. Mix in sour cream, lemon juice, and vanilla until smooth. Mix in melted white chocolate until smooth.

  4. Wrap outside of springform pan with foil to create a waterproof seal. Pour batter into springform pan and set into large roasting pan. Place roasting pan in oven and fill with 1 inch hot water.

  5. Bake until edges are set and center jiggles just slightly, 60 to 75 minutes. Turn oven off and let cheesecake sit 1 hour. Remove cheesecake from roasting pan and chill in refrigerator until completely cold and set, 4 to 6 hours.

  6. Run a sharp knife around the inside of the springform pan and remove ring. Spoon cherry topping over cheesecake and serve.

Special Equipment

9-inch springform pan, large roasting pan, aluminum foil, standing mixer fitted with paddle attachment

This Recipe Appears In

Nutrition Facts (per serving)
460 Calories
31g Fat
41g Carbs
6g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 460
% Daily Value*
Total Fat 31g 40%
Saturated Fat 17g 86%
Cholesterol 103mg 34%
Sodium 203mg 9%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 2%
Total Sugars 25g
Protein 6g
Vitamin C 2mg 11%
Calcium 127mg 10%
Iron 1mg 5%
Potassium 212mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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