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White wine cheesecake with a slice puled out on a cake stand wrapped in a red scarf next to a vase of red carnations.

White Wine Cheesecake

By Tammy Spencer
Elevate a classic cheesecake recipe with the subtle notes of white wine. Smooth, creamy, rich, and dense, this luxurious White Wine Cheesecake will make any occasion special!
5 from 1 vote
Prep Time30 minutes
Cook Time1 hour 20 minutes
Cooling Time5 hours
Total Time6 hours 50 minutes
Servings: 16 slices
Calories: 299kcal

Special Equipment

Ingredients

For the crust

For the filling

  • 4 cups (908 grams) cream cheese, full fat (4 blocks), at room temperature, see Recipe Notes
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (57 grams) sour cream, full fat, at room temperature, see Recipe Notes
  • ⅓ cup (80 grams) white wine
  • 1½ teaspoons (1 ½ teaspoons) pure vanilla extract
  • 5 (250 grams) large eggs, at room temperature
  • 1 tablespoon unsalted butter, melted
  • toppings, like jam, fruit, and/or whipped cream, optional

Instructions

  • Adjust the oven rack to the lower third position and preheat the oven to 350 °F.
  • Check to see if your springform pan fits in a large roasting pan (to use for the water bath). Don't worry if your roasting pan isn't big enough - you can use a 9- x 13-in roasting pan to create steam instead (see water bath instructions below).
  • Make the crust: Prepare 1 graham cracker pie crust and press into a 9-inch round springform pan (you don't have to grease the pan first). Use a pastry tart tamper, the bottom of a measuring cup, or a straight sided glass tumbler to pack the crust down tightly.
  • Bake the crust for 10 minutes, then remove it from the oven to cool completely.
  • Make the filling: Using a stand mixer with paddle attachment or a hand mixer, beat 4 cups cream cheese until it's light and fluffy. Add ¾ cup granulated sugar and beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add ¼ cup sour cream, ⅓ cup white wine, and 1½ teaspoons pure vanilla extract and beat on low speed until fully combined.
  • On medium speed, add 5 large eggs, one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. The idea is to incorporate the eggs without adding too much air to prevent cracks later.
  • Before adding the cheesecake batter to the cooled crust, use a pastry brush to spread 1 tablespoon unsalted butter (melted) on the inside of the pan from the top of the crust to the top edge. This helps keep any batter that rises above the crust from sticking to the pan.
  • Pour the cheesecake batter into the prepared crust. Use a small offset spatula or spoon to smooth it into an even layer. Tap the pan gently on the counter to release any trapped air bubbles.
  • Prepare the water bath: If you have a roasting pan large enough to fit your springform pan, wrap outside of the springform pan in a double layer of foil, covering the bottom and extending all the way to the top (although a good crust keeps filling from leaking out, the foil helps protect against water leaking in). Set the wrapped cheesecake in the roasting pan, and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake (about 2 inches). Carefully transfer the roasting pan on the lower third rack in the oven.
  • If you don't have a roasting pan large enough to fit your springform pan, place a 9- x 13-inch baking pan at the bottom of the oven. Pour in enough hot water to reach halfway up the sides of the pan. This creates steam to simulate the water bath. Put the cheesecake on the lower-third rack directly above the water-filled pan.
  • Continuing: Bake the cheesecake for 55 to 70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.
    When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.
  • Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven (with the water bath) as it cools down for 1 hour. This allows the cheesecake to avoid sudden temperature changes, again keeping it from cracking.
    Remove the cheesecake from the oven, then cool it completely at room temperature.
  • Refrigerate the cheesecake for at least 4 hours or overnight. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
    If there is a ridge on the cheesecake, you can use a sharp knife to trim it away to make the top appear smooth.
  • Cut the cheesecake into slices with a sharp knife, wiping the knife and dipping it into warm water between each cut to get nice, neat slices. Serve with any desired toppings, like jam, fruit, and/or whipped cream.
  • Storage instructions: Cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days.
  • Make-ahead instructions: This cheesecake is best made the day before you want to serve it since it has to chill for quite some time.
    Another way to make this cheesecake ahead of time is to freeze it - it can be frozen for up to 3 months. Here's a helpful tutorial for freezing cheesecakes. When you're ready to serve, thaw it overnight in the refrigerator before serving.

Recipe Notes

Baking the graham cracker crust sets it and keeps it from getting soggy or shifting when the cheesecake batter is added. Let the crust cool completely before adding the filling.
Now isn’t the time for reduced fat or nonfat cream cheese. They contain fillers that might prevent the cheesecake from setting properly. Also, never substitute whipped cream cheese for the solid block (you don't want that extra air).
It’s important to bring all cold ingredients to room temperature before beginning. They’ll combine quickly and evenly so you won’t risk over-mixing the batter. Beating cold ingredients together will result in a chunky cheesecake batter. Who wants that?
To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can, especially when adding in the eggs. You don’t want air beaten into the eggs because it causes them to inflate while baking, then deflate when cooled. This can crack the cheesecake or form bubbles on the surface.
To make a mini white wine cheesecake, halve the all ingredients (using 3 eggs) and bake the cheesecake in a 6-inch springform pan at 325˚F (163˚C) for 45 to 55 minutes or until the center is just set.

Nutrition

Serving: 1slice | Calories: 299kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 262mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 866IU | Calcium: 79mg | Iron: 1mg