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Creamy White Chocolate Cheesecake Recipe

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★★★★★

4.8 from 126 reviews

This creamy white chocolate cheesecake features a buttery graham cracker crust combined with a rich, smooth filling made from white chocolate, cream cheese, sour cream, and eggs. Baked to perfection at a moderate temperature, it offers a luxurious dessert that’s perfect for special occasions or indulgent treats.

Ingredients

Scale

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 ensure an even baking temperature for the cheesecake.
  2. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. 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 between each, until it becomes smooth and creamy.
  4. Mix the Filling: Beat the softened cream cheese with the granulated sugar until the mixture is light and creamy. Gradually add the sour cream, vanilla extract, and melted white chocolate, continuing to mix until fully smooth.
  5. Add the Eggs: Incorporate the eggs one at a time, mixing gently after each addition just until combined to avoid overmixing and air incorporation.
  6. Assemble and Bake: Pour the filling evenly over the prepared crust. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle when moved.
  7. Cool and Chill: Allow the cheesecake to cool inside the turned-off oven for about an hour to prevent cracking. Then refrigerate for at least four hours to let it fully set before serving.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth filling without lumps.
  • Melting the white chocolate slowly helps prevent scorching and maintain a creamy texture.
  • Do not overbake the cheesecake; a slightly jiggly center ensures a creamy texture once chilled.
  • Letting the cheesecake cool gradually in the oven helps reduce cracking on the surface.
  • Refrigerate for at least four hours or overnight for best flavor and texture.

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

Find it online: https://annakocht.com/creamy-white-chocolate-cheesecake-recipe/