Creamy White Chocolate Cheesecake Recipe

Introduction

This Creamy White Chocolate Cheesecake is a luscious dessert that blends rich white chocolate with smooth cream cheese for an indulgent treat. Perfect for special occasions or anytime you crave a silky, decadent cake.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter (melted)
• 8 oz white chocolate (chopped)
• 16 oz cream cheese (softened)
• 1 cup sour cream
• ¾ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs (room temperature)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: In a bowl, mix graham cracker crumbs with melted butter and press the mixture firmly into the bottom of a springform pan to form the crust.
3. Step 3: Melt the chopped white chocolate in the microwave using short intervals, stirring between each, until smooth and fully melted.
4. Step 4: Beat the softened cream cheese and sugar together until creamy and smooth. Gradually add sour cream, vanilla extract, and the melted white chocolate, mixing until the batter is uniform.
5. Step 5: Add the eggs one at a time, mixing gently after each addition just until combined—avoid overmixing.
6. Step 6: Pour the filling evenly over the prepared crust and bake for 50-60 minutes. The edges should be set while the center remains slightly jiggly.
7. Step 7: Allow the cheesecake to cool inside the oven for one hour before transferring it to the refrigerator. Chill for at least four hours, or overnight, before serving to let it set properly.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture.
• To enhance the crust’s flavor, add a teaspoon of cinnamon or a tablespoon of sugar to the graham cracker crumbs.
• For a decorative touch, garnish with fresh berries or white chocolate shavings before serving.
• Ensure eggs are at room temperature to avoid curdling and to achieve a smooth filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to one month. Thaw overnight in the fridge before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, while white chocolate is best for this recipe, you can substitute with milk or semi-sweet chocolate, but expect a different flavor and color.

How do I prevent cracks in my cheesecake?

To minimize cracking, avoid overmixing the batter and let the cheesecake cool gradually inside the oven with the door slightly ajar before chilling.

Creamy White Chocolate Cheesecake Recipe

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★★★★★

4.7 from 64 reviews

This rich and creamy White Chocolate Cheesecake features a buttery graham cracker crust, smooth white chocolate blended into a luscious cream cheese filling, and a perfect balance of sweetness and vanilla. Baked to silky perfection, this cheesecake is an indulgent dessert ideal for special occasions or whenever you’re craving a delightful treat.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Filling

• 8 oz white chocolate, chopped
• 16 oz cream cheese, softened
• 1 cup sour cream
• ¾ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
2. Prepare the Crust: In a bowl, combine the graham cracker crumbs with the melted unsalted butter, mixing thoroughly. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
3. Melt the White Chocolate: Place the chopped white chocolate in a microwave-safe bowl and melt it in short intervals, stirring frequently until completely smooth to avoid burning.
4. Make the Filling Base: In a mixing bowl, beat the softened cream cheese together with the granulated sugar until smooth and creamy. Gradually incorporate the sour cream, vanilla extract, and the melted white chocolate, continuing to beat until the mixture is well combined and silky.
5. Add the Eggs: Add the eggs one at a time to the filling mixture, blending gently after each addition just until combined, being careful not to overmix to maintain a light texture.
6. Assemble and Bake: Pour the cheesecake filling over the prepared graham cracker crust in the springform pan. Bake in the preheated oven for 50 to 60 minutes, until the edges are set but the center still slightly jiggles when moved.
7. Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour to prevent cracking. Afterward, refrigerate for at least four hours or overnight to allow it to fully set before serving.

Notes

• Using room temperature eggs helps the filling blend smoothly without lumps.
• Do not overmix the eggs into the batter to avoid cracking during baking.
• You can substitute the graham cracker crust with digestive biscuits if preferred.
• For easier removal, wrap the springform pan base with foil to prevent leaks.
• Allowing the cheesecake to chill properly ensures the best texture and flavor.

Keywords: white chocolate cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, dessert recipe