Ingredient
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 12 oz white chocolate, melted and slightly cooled
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the topping (optional):
- White chocolate shavings
- Fresh berries (strawberries, raspberries, or blueberries)
Instruction
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool.
- Make the filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Slowly mix in the melted white chocolate until fully combined.
- Whip the cream:
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
- Assemble the cheesecake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the pan in a water bath (a larger pan filled with about 1 inch of hot water) to prevent cracks while baking.
- Bake the cheesecake:
- Bake at 325°F (163°C) for 50–60 minutes or until the edges are set, but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for an hour.
- Chill and serve:
- Remove the cheesecake from the oven and allow it to cool completely. Refrigerate for at least 4 hours or overnight.
- Before serving, decorate with white chocolate shavings and fresh berries, if desired.
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