White Chocolate Cheesecake”

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

  1. 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.
  2. 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.
  3. Whip the cream:
    • In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
  4. 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.
  5. 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.
  6. 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.

Would you like any adjustments or additional details for this recipe? 😊

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