Description
These white chocolate cheesecake bars feature a silky smooth texture with a creamy white chocolate flavor balanced perfectly by a thick Oreo crust. Simple to make without needing a water bath, they are ideal for Valentine’s Day or any special occasion dessert that delights with rich, layered flavors and a luscious chocolate ganache topping.
Ingredients
Oreo Crust
- 36 Oreo cookies, wafers and filling
- 1/2 cup unsalted butter (112 grams), melted
White Chocolate Cheesecake
- 8 ounces white chocolate (226 grams), bars or baking squares recommended (not chips)
- 3/4 cup whipping cream (180 ml), 33-35% milk fat
- 24 ounces full-fat cream cheese (480 grams), brick style
- 3/4 cup granulated sugar (150 ml)
- 1 tablespoon cornstarch (cornflour)
- 3 large eggs
Chocolate Ganache Topping
- 6 ounces semi-sweet chocolate (170 grams), or 50-70% dark chocolate
- 2/3 cup whipping cream (160 ml), 33-35% milk fat
Instructions
- Prepare ingredients: Take the cream cheese and eggs out of the fridge about 30 minutes before starting to bring to room temperature for smooth mixing.
- Preheat oven and prepare pan: Preheat oven to 325°F (160°C). Line a 9×13 inch pan with heavy-duty aluminum foil with overhang for easy removal.
- Make Oreo crust: Crush Oreos finely using a food processor or by crushing in a freezer bag with a rolling pin. Mix crumbs with melted butter until combined. Press evenly into the bottom of the prepared pan. Bake crust for 8 minutes. Remove and keep oven on.
- Melt white chocolate: Finely chop white chocolate and place in a heatproof bowl. Heat cream until almost boiling (microwave or double boiler). Pour hot cream over chocolate, let sit 2-3 minutes, then whisk until smooth. If not fully melted, heat in 45-second intervals until melted.
- Make cheesecake batter: In a large bowl, beat cream cheese, cornstarch, and sugar for 2-4 minutes until smooth. Slowly add melted white chocolate mixture, mixing gently by hand or low mixer speed. In a small bowl, whisk eggs, then incorporate into batter until no lumps remain.
- Bake cheesecake: Pour batter over crust. Bake on lower third rack for 40-45 minutes until edges are set and center has slight jiggle. Turn off oven, open door, cool for 10 minutes, then bring to room temperature. Refrigerate covered for at least 4 hours or overnight.
- Prepare ganache topping: Finely chop semi-sweet chocolate and place in a heatproof bowl. Heat cream until nearly boiling, pour over chocolate, let sit 2-4 minutes, then whisk until smooth. Reheat if necessary.
- Assemble and serve: Remove chilled cheesecake from fridge and foil. Blot condensation if any. Pour ganache evenly on top and smooth out. Chill again until set. Lift bars using foil overhang, slice with a sharp knife, wiping blade between cuts for clean edges. Serve chilled.
Notes
- White Chocolate: Use bars or baking squares instead of chips for better melting.
- Cream Cheese: Use full-fat brick style for proper texture, avoid spreadable or low-fat versions.
- Cornstarch substitute: 2 tablespoons all-purpose flour can be used.
- Nutrition info is an estimate per bar assuming 15 bars.
- Store leftovers in an airtight container in the fridge up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
