Rich, creamy white chocolate cheesecake swirled with cherries and topped with a cherry mousse.
This post may contain affiliate links, please read the privacy policy for details. This post is sponsored by Valrhona. All opinions are my own.
white chocolate cherry cheesecake
Hello hello! Today we’re making the PERFECT cheesecake for Valentine’s Day. It’s rich, creamy, flavorful perfection. It all starts with a brown sugar shortbread crust (the best kind of crust in a cheesecake in my opinion!) The crust gets topped with a rich, creamy, super flavorful white chocolate cheesecake that’s swirled with a homemade cherry jam. And then we’ll top that all off with a white chocolate cherry mousse to truly make it perfect.
There are quite a few steps to this cheesecake but the great news is it’s the perfect make-ahead dessert since you’ll have to chill the cheesecake for at least 8 hours before serving. Below you’ll find some tips and tricks that (I hope) are helpful for getting the perfect cheesecake. Happy baking!
valrhona chocolate
I’m so excited to be able to partner with Valrhona to bring you this white chocolate cherry cheesecake! If you’ve been around a while, you know that I absolutely LOVE their chocolate and it’s my #1 chocolate for all of the cookies on this blog. But today we’re using Valrhona chocolate in a different delicious dessert: cheesecake! I used Valrhona Ivoire 35% white chocolate, which “reveals aromas of warm milk enhanced by delicate vanilla notes.” If you’re not white chocolate’s biggest fan, trust me when I say you will be once you use Valrhona white chocolate! Valrhona white chocolate is flavorful, delicious, creamy, and pairs perfectly with the cherries in the cheesecake and in the mousse. Be sure to check out Valrhona’s store locator to find and buy Valrhona near you!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cream cheese, egg, and heavy cream 1-2 hours before starting the cheesecake.
how to avoid cracks in a cheesecake
Here are my 4 best tips for avoiding cracks in your cheesecake –
- Mix the batter carefully – after adding in the eggs, you’ll want to make sure to only mix the batter until the eggs are fully incorporated. This will make sure we don’t add too much air into the batter, which will help keep the batter dense and avoid cracks forming on top.
- Tap the cheesecake on the counter – giving your cheesecake a few good taps on the counter prior to baking helps remove air bubbles that could cause cracks on top.
- Bake your cheesecake in a water bath – this helps to evenly bake the cheesecake from all sides.
- Cool your cheesecake in the oven – once your cheesecake is done baking, turn off the oven and leave the door of the oven just *slightly* ajar. Let the cheesecake sit like that for one hour before transferring it to the fridge. This process allows your cheesecake to slowly come down to room temperature rather than quickly going from 350F to room temperature, which makes it less likely that the top will crack.
how to tell when your cheesecake is done baking
Cheesecake is done baking when it’s only slightly wobbly in the center. I like to temp my cheesecake as a more accurate way to tell when it’s done. A thermometer stuck into the middle of the cheesecake should read 170 fahrenheit / 76 celsius.
the cheesecake needs to set for a while
The most unfortunate thing about cheesecake is that it needs to set. Ideally you’ll want to bake the cheesecake at night to be served the next day, because it will need to set in the fridge for at least 8 hours.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for white chocolate cherry cheesecake:
shortbread crust:
- Unsalted butter: salted or your favorite non-dairy butter stick will work perfectly here as well.
- Light brown sugar: for flavor and sweetness.
- All purpose flour: for structure.
cherry jam:
- Red cherries: fresh or frozen will work.
- Sugar: we’ll use a little sugar to sweeten the jam.
- Lemon: you’ll need 1 small fresh lemon for the zest and some of the juice to help brighten up the flavor of the cherry jam.
- Cornstarch: for thickening up the filling.
white chocolate cheesecake:
- Cream cheese: the base of the cheesecake and what makes it tangy, rich, and creamy.
- Eggs: binds the batter together.
- Granulated sugar: for sweetness and helps lock in moisture.
- Cornstarch: for thickening up the cheesecake. You can substitute in 2 tbsp. of flour in its place if needed.
- White chocolate: I recommend using high-quality white chocolate like Valrhona Ivoire 35% for the best flavor, texture, and taste.
- Heavy whipping cream: for moisture and richness.
- Vanilla extract & lemon juice: for flavor.
cherry mousse:
- Gelatin & water: for thickening up the mousse.
- Whole milk: for that classic milky texture and flavor in mousse. I recommend whole milk for the best results.
- White chocolate: I recommend using high-quality white chocolate like Valrhona Ivoire 35% for the best flavor, texture, and taste.
- Heavy whipping cream: for making the whipped cream.
- Powdered sugar: we’ll use a little bit of powdered sugar to thicken and sweeten up the whipped cream.
- Red cherries: for flavor, texture, and color! You’ll need fresh cherries
how to make white chocolate cherry cheesecake
Here are some shots of making this cheesecake. You can find the full recipe at the end of this blog post!
- Make the cherry jam, then set it aside to cool.
- Combine all of the shortbread crust ingredients, then press the crust into your springform pan and bake.
- Beat together the cream cheese, corn starch, and sugar until smooth.
- Beat in the eggs and vanilla until just combined, followed by the heavy cream and white chocolate mixture.
- Pour half the cheesecake batter into your springform pan, then swirl the cherries into the batter. Pour the remaining batter on top, then bake.
- Make the mousse. Start by blooming the gelatin with water, then whisk in the hot milk and white chocolate.
- Make the cherry whipped cream by beating together the heavy cream, powdered sugar, and cherries until the mixture reaches stiff peaks.
- Gently fold the whipped cream into the gelatin milk mixture until combined. Once the cheesecake has cooled to room temperature, pour the mousse over the cake. Let it set overnight, then serve and enjoy!
white chocolate cherry cheesecake recipe q&a
what size cake pan do I need?
You’ll need a 9″ springform pan for this cheesecake. You can use a 10″ springform, just note that your cheesecake will be thinner and will require a little less bake time. I wouldn’t recommend using a non-springform pan because it will be more difficult to get the cheesecake out of the pan, but if you’re okay with just serving the cheesecake from the pan, then a non-springform pan will work.
How should I store cheesecake?
The cheesecake should be out at room temperature for no more than 2 hours. Keep the cheesecake covered and stored in the fridge, where it will keep well for up to 5 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
White Chocolate Cherry Cheesecake
Ingredients
Cherry Jam
- 240 g red cherries pitted (1 ½ c.)
- 50 g granulated sugar (¼ c.)
- 1 small lemon
- 1 tbsp. lemon juice
- 2 tsp. cornstarch
Shortbread Crust
- 85 g unsalted butter (6 ⅓ tbsp.)
- 90 g dark brown sugar (½ c.)
- 140 g all purpose flour (1 c. + 2 tbsp.)
White Chocolate Cheesecake
- 170 g heavy whipping cream (¾ c.)
- 170 g Valrhona Ivoire 35% (1 c.)
- 680 g cream cheese room temperature (three 8-oz bricks)
- 225 g granulated sugar (1 c. + 2 tbsp.)
- 1 ½ tbsp. cornstarch
- 3 eggs room temperature
- 2 tsp. vanilla extract
- 1 tbsp. lemon juice
White Chocolate Cherry Mousse
- 0.25 oz packet gelatin
- 1 tbsp. water
- 150 g whole milk
- 120 g Valrhona Ivoire 35% (⅔ c.)
- 225 g heavy whipping cream (1 c.)
- 2 tbsp. powdered sugar
- 100 g red cherries pitted, chopped
Instructions
Cherry Jam
- Add the pitted cherries and sugar to a small saucepan. Zest the lemon into the saucepan, and add in 1 tbsp. of fresh lemon juice. Set the mixture over medium heat, stirring ocasionally until the mixture comes to a simmer.
- Once the mixture is simmering, mash down the cherries as much a possible to break them up into smaller pieces.
- In a small bowl, whisk together the cornstarch and another 1 tbsp. of fresh lemon juice. Pour the cornstarch mixture into the jam, and stir constantly until the jam thickens.
- Remove the jam from the heat and set it aside to cool to room temperature.
Shortbread Crust
- Preheat the oven to 350°F / 175°C. Line the bottom and sides of a 9" springform pan with parchment paper.
- In a small mixing bowl, melt the butter. Add in the brown sugar and flour, and mix just until you have a cohesive dough.
- Press the crust into the bottom of the springform pan, and bake for 10 minutes. In the meantime, start making the cheesecake filling.
White Chocolate Cheesecake
- Add the Valrhona Ivoire 35% white chocolate to a small mixing bowl. In a large microwave safe measuring cup (or on the stove), heat the heavy cream until it starts to simmer. Pour the hot heavy cream over the white chocolate, and stir until the chocolate is melted and the mixture is smooth. Set aside.
- Add the cream cheese, sugar and cornstarch to a stand mixer fitted with the paddle attachment (or to a large bowl with a hand mixer.) Beat the ingredients together on medium speed for 2 minutes, until smooth and fluffy.
- Add the three eggs, vanilla, and lemon juice into the cream cheese and beat the mixture on low speed until just incorporated.
- Add in the melted white chocolate mixture and mix again on low speed until just combined. Tap the mixing bowl on the counter a few times to get rid of air bubbles in the batter.
- Pour ½ of the cheesecake batter over the baked shortbread crust. Spoon the cherry jam over the cheesecake, then use a knife to gently swirl the cherries into the batter. Cover the cherries with the remaining cheesecake batter.
- Fill a 10×15" baking dish, or any larger pan that can reasonably fit the 9" springform inside of it, a third of the way with hot water. If desired, wrap tin foil around the bottom of your springform pan to avoid the possibility of water seeping into the springform.
- Place the springform pan into the larger pan, then place the whole thing into the oven. Bake for 70-80 minutes, or until the cheesecake only slightly wobbles and reaches an internal temperature of at least 170°F / 76°C. If the cheesecake starts to brown on top, gently place a piece of tinfoil over the top of the pan.
- Once the cheesecake is fully cooked, turn off the oven and leave the door slightly ajar with the cheesecake in it for 1 hr. Once the hour has passed, start making the cherry mousse.
Cherry Mousse
- In a medium sized mixing bowl, mix together the gelatin and water.
- In a large microwave safe measuring cup (or on the stove), heat the milk until it starts to simmer.
- Pour the hot milk over the gelatin mixture, and whisk until combined. Then, add in the Valrhona Ivoire 35% white chocolate and whisk until the chocolate has melted and the mixture is smooth.
- To a medium sized mixing bowl (or to a stand mixer fitted with the whisk attachment), add in the heavy whipping cream, powdered sugar, and cherries. Beat the mixture together until you have stiff peaks.
- Add ½ of the cherry whipped cream into the milk mixture. Gently fold the whipped cream into the mixture until combined, then fold in the rest of the cherry whipped cream.
- Pour the cherry mousse mixture over the cheesecake. Transfer the cheesecake to the fridge to chill for at least 8 hours.
- Once you're ready to serve the cheesecake, top it with whipped cream, cherries, and white chocolate. Slice, serve, and enjoy!
Video
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
This was a hit! I was able to make this cheesecake with no problems! The cherry jam was a great compliment and didn’t overpower. The mousse, however, was my favorite part! It was so good! I would make that just on its own! Your recipes are always amazing!
Thank you SO much Catelyn, I’m so happy you enjoyed the cheesecake and thank you for making my recipes! 🙂
I’ve never had such a baking disaster. The crust, too much butter it was seeping into the bottom layer of the cheesecake and out of the spring pan. The cheesecake never set after nearly two hours of baking. Could be my fault it was only my third time making cheesecake however the mousse also never set. I’ve made many ganaches which are quite similar so when I noticed the mixture was very runny I had some concerns but stuck it out. All that to no avail after 11 hours of chilling it was still runny and just melted off the cheese cake after a few minutes on the counter. So I scraped all the mousse off hoping I could salvage the cake but that was when I discovered the inside wasn’t cooked through. All of this could be error on my part but I also found the cake to be too sweet. White chocolate is quite sweet so that paired with the obscene amount of sugar in each individual component of this cake was just not my taste
Hello – I’m sorry you had issues with the cheesecake. If the butter was seeping out it sounds like it may have been too hot while mixing it with the other ingredients. It sounds like your oven might be too low in temperature as well with the crust and cheesecake setting issues. I always recommend using an oven thermometer if you enjoy baking to know the true temperature of your oven as I’ve had ovens that are at 325F when they say they’re at 350F, which would lead to things taking longer and baking differently. Also, I always recommend temping the cheesecake which is a fool-proof way to make sure it’s cooked all the way through. The ganache is runny which is how it should be just for this case, because we’re really just using it as a way to melt the white chocolate to go into the cheesecake and not using it as a topping. I’m sorry you found it too sweet but you can definitely lower the sugar in the jam if you’d like – and that’s also why I recommend a high quality white chocolate since a lot of white chocolate is very sweet and sugary. If the mousse wasn’t setting it may have been that you didn’t whip the cream for long enough before adding it in. Unfortunately I wasn’t there for your process so I don’t know exactly what went wrong but I hope this was helpful and thank you for trying the recipe.
The amount of corn starch for the cherry jam is missing. I went with 1 teaspoon, and that seemed to work.
I made this cheesecake as a gift for a friend for his birthday. It was quite the labor of love! I really hope he likes it. This is my third time making cheesecake. My first was caramel butterscotch for my wedding 5 1/2 years ago. It was amazing! The second was raspberry with Gran Marnier for my husband’s birthday almost 4 years ago. My mousse oozed out a bit but overall I’m happy with how this turned out. Thank you for the recipe 😊
Hi Crystal, thank you so much for making the recipe, I’m so happy you enjoyed it! And thanks for letting me know – it’s 2 tsp of cornstarch so I’m happy it all worked out for you! 🙂