White Chocolate Frangelico Cheesecake – Italian Recipe

This white chocolate Frangelico cheesecake is so creamy and rich,  flavored with Frangelico liqueur and white chocolate! Great for any season! I really love this cake is chocolaty but not very sugary – kind of a refreshing. The liqueur provides the cake unique, luxurious taste. Here is the recipe:

White Chocolate Frangelico Cheesecake

                                             Photo by thatskinychickcanbake.com

Servings 14 to 16 


For the crust:

  • 1 stick butter, melted
  • One 9-ounce box chocolate wafers, processed into fine crumbs

For the cheesecake:

  • 1½ pounds (three 8-ounce boxes) cream cheese, at room temperature
  • 8 ounces white chocolate, melted
  • ¾ cup sugar
  • 4 tablespoons Frangelico hazelnut liqueur
  • 1 teaspoon vanilla extract
  • 4 eggs



  • Preheat oven to 350°F/ 180° C/ Gas Mark 4. Combine melted butter and cookie crumbs. Place the mixture into the bottom of a greased 9-inch springform pan and bake 10 minutes. Then, remove it to cool for a while.
  • Reduce the oven temperature to 325° F/ 160°C/ Gas Mark 3.
  • Meanwhile, using the paddle attachment of a stand mixer, whisk the cream cheese on low for 1 minute and gradually add sugar while mixing on low. Put the melted chocolate and mix until combined.
  • Next, add Frangelico liqueur and vanilla extract and mix again until combined. Put the eggs, one at a time, mixing on low.
  • Then, wrap the springform pan in a layer of heavy-duty foil and put it into a roasting pan. Place the batter into the springform pan with a spatula.
  • Pour hot water into the roasting pan till it comes a few inches on sides of the springform pan. Place the pan in the oven and bake approximately 1 hours or till the top is a little bit golden.
  • Remove from water bath and remove the foil. Allow cooling to room temperature. Cover with plastic wrap and chill for about 6 hours (or preferably overnight).
  • You can decorate with some white chocolate curls (if desired) and serve.

Buon Appetito!
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