Ah the beauty that is white chocolate cheesecake. If you’ve been to Athens than chances are you’ve dined at Last Resort Grill and maybe had a piece of their infamous white chocolate cheesecake. It’s the dessert dreams are made of— insanely good and I’ve yet to find a better cake. For Christmas Eve this year my mom and I wanted to try and find one that compares and this homemade version comes pretty close. The original recipe included cranberries inside the cake, but we left them out and preferred it that way. Can’t recommend this enough for whatever you next special event – or even a random weeknight? – may be!
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servings
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Ingredients
Crust
- 26 oreo cookies
- 4 tbsp butter melted
Filling
- 32 oz cream cheese softened
- 3/4 cup sugar
- 1 tbsp corn starch
- 2 tsp vanilla extract
- 3 eggs room temperature
- 4 oz white chocolate melted
- 1 tbsp orange zest
White Chocolate Ganache
- 4 oz white chocolate
- 3 tbsp heavy whipping cream
Ingredients
Crust
Filling
White Chocolate Ganache
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Instructions
- Heat oven to 350 F. Lightly coat the bottom and sides of a 9" spring form pan with butter. Set aside
Crust
- Put the oreos in a food processor and pulse into fine crumbs.
- Slowly pour in the melted butter and pulse into evenly mixed.
- Firmly press the oreo crumbs into the bottom of the spring form pan
Filling
- In a large bowl with mixer, add the softened cream cheese and mix until smooth.
- Add in the sugar, corn starch and vanilla extract. Mix until evenly distributed.
- Add in the eggs one at a time and mix after each one
- Stir in the melted white chocolate and orange zest
- Slowly pour the filling into the spring form can, covering the oreo crust.
- Put the spring form pan on a baking sheet and bake for 40-55 minutes. It will be slightly jiggly in the center and slightly moist when it's ready
- When it's finished baking, turn the oven off, open the oven door and leave the cake in the oven, resting, for one hour. Don't touch the cheesecake and just let it "rest" in the turned off oven
- After an hour, remove the cake from the oven and run a sharp knife around the edges to loosen it from the pan
- Let the cheesecake completely cool and then transfer to the refrigerator for a minimum of 8 hours, but 24 hours is best
White Chocolate Ganache
- Melt the white chocolate and heavy whipping cream in the microwave for 30 seconds. Stir and repeat as needed until smooth and completely melted.
- Remove the cake from the spring form pan and slowly pour the ganache on top, letting it fall down the sides. Add fresh cranberries if desired. Enjoy!
Recipe Notes
recipe via mom on timeout
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Yes, I can confirm that this was one DELICIOUS white chocolate cheesecake! Will definitely make again!
Ummmmmm that looks so delicious and probably worth every single calorie.
Oh my goshhhh I’m drooling!