This recipe delivers a decadent and creamy cheesecake with the rich flavor of white chocolate.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 12 ounces white chocolate, chopped
- 3 large eggs
- For the Topping (Optional):
- Whipped cream
- Fresh berries
- White chocolate shavings
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Mix well until evenly moistened.
- Press the mixture firmly into the bottom of a springform pan (9 inches).
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden.
- Let the crust cool completely.
- Prepare the Filling:
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, beating until light and fluffy.
- Beat in sour cream and vanilla extract.
- In a microwave-safe bowl, melt white chocolate in short bursts, stirring between each burst, until smooth.
- Let the melted chocolate cool slightly.
- Add melted chocolate to the cream cheese mixture and beat until well combined.
- Add eggs one at a time, beating after each addition just until combined.
- Be careful not to overmix.
- Bake the Cheesecake:
- Pour the filling into the cooled crust.
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
- Then, remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
- Once chilled, carefully remove the sides of the springform pan.
- Top with whipped cream, fresh berries, and white chocolate shavings, if desired.
Tips and Variations:
- For a richer flavor, use high-quality white chocolate.
- To prevent cracks in the cheesecake, use a water bath. Place the springform pan in a larger baking pan filled with about 1 inch of hot water.
- For a more intense white chocolate flavor, add a few drops of white chocolate extract to the filling.
- Get creative with toppings! Try adding crushed nuts, caramel sauce, or chocolate ganache.
Enjoy this delicious and creamy white chocolate cheesecake!