Description
Experience the decadent richness of a creamy white chocolate cheesecake made with a buttery graham cracker crust, smooth white chocolate, and tangy sour cream, baked to perfection for a luscious dessert.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs (finely crushed)
- 1/2 cup Unsalted Butter (melted)
Filling
- 8 oz White Chocolate (high-quality)
- 16 oz Cream Cheese (softened at room temperature)
- 1/2 cup Sour Cream
- 1 cup Granulated Sugar (adjust to taste)
- 1 teaspoon Vanilla Extract (preferably pure)
- 3 large Eggs (room temperature)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking of the cheesecake.
- Prepare Crust: In a mixing bowl, combine the finely crushed graham cracker crumbs with the melted unsalted butter until it forms a wet sand-like texture. Press this mixture firmly into the bottom of a springform pan to create the crust.
- Melt White Chocolate: Melt the high-quality white chocolate in a microwave-safe bowl using medium power in 30-second intervals, stirring between intervals until smooth. Allow the chocolate to cool slightly.
- Mix Filling Base: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until creamy and smooth. Gradually add the cooled white chocolate, followed by the sour cream and vanilla extract, blending well.
- Add Eggs: Add the eggs one at a time to the mixture, beating gently after each addition just until incorporated to avoid overmixing.
- Assemble and Bake: Pour the creamy filling onto the prepared crust, smoothing the top. Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open. Leave the cheesecake inside to cool gradually for about one hour, which helps prevent cracking.
- Chill: Cover the cooled cheesecake with plastic wrap or foil and refrigerate for at least four hours, preferably overnight, to achieve the perfect texture and flavor.
Notes
- Use room temperature ingredients to ensure a smooth batter and prevent lumps.
- Melt white chocolate carefully to avoid burning; stirring often helps achieve a glossy finish.
- Do not overbeat the eggs to maintain a creamy texture without air bubbles.
- Cooling the cheesecake gradually in the oven prevents cracks on the surface.
- Refrigerate overnight for best flavor and firmness before serving.
