Description
This Super Creamy White Chocolate Cheesecake is an indulgent, rich dessert with a smooth white chocolate filling on a buttery graham cracker crust, perfect for special occasions or a luxurious treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
12 oz white chocolate, chopped
3 (8 oz) packages cream cheese, softened
1/2 cup sour cream
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- In a heatproof bowl, melt the white chocolate either by microwaving it in 30-second intervals or using a double boiler. Stir until smooth and let it cool slightly.
- In a large mixing bowl, beat the cream cheese and sour cream with an electric mixer until smooth and creamy. Add sugar and vanilla extract, and continue beating until fully incorporated.
- Add the melted white chocolate and beat until combined.
- Add the eggs, one at a time, beating well after each addition. Be careful not to overmix the batter.
- Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour.
- After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set properly.
- Before serving, top with whipped cream or fresh berries, if desired.
Notes
If using a regular 9-inch cake pan instead of a springform pan, be careful when removing the cheesecake as it might be more difficult.
This cheesecake can be made ahead of time and stored in the fridge for up to 4-5 days.
If freezing, wrap the cheesecake tightly in plastic wrap and foil and store for up to 3 months.
To achieve the best results, allow the cheesecake to come to room temperature for about 30 minutes before serving, or enjoy it cold directly from the fridge.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
