Description

This White Chocolate Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust and a luscious filling made with melted white chocolate and cream cheese. Perfectly baked to achieve a smooth texture with a slight wobble in the center, it offers a decadent treat ideal for holidays or special occasions. Garnish with whipped cream, white chocolate shavings, or fresh berries for an elegant finish.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
8 oz white chocolate, melted and slightly cooled

Optional Topping:

Whipped cream
White chocolate shavings
Fresh berries

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Instructions

Preheat the Oven and Prepare Pan: Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly and press the mixture evenly into the bottom of the prepared pan. Bake the crust for 8 to 10 minutes, then remove from oven and allow it to cool slightly.
Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate air and ensure smoothness. Stir in vanilla extract and sour cream. Gently fold in the melted and slightly cooled white chocolate until completely integrated.
Assemble and Bake: Pour the prepared filling over the cooled crust in the springform pan. Smooth the top evenly. Bake for 45 to 55 minutes, or until the center is just set but retains a slight wobble.
Cool the Cheesecake: After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking and to settle the texture.
Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop flavors.
Add Toppings and Serve: Before serving, optionally top with whipped cream, white chocolate shavings, or fresh berries to enhance presentation and flavor.

Notes

Melt the white chocolate slowly using a double boiler or microwave in 15-second intervals to prevent burning and ensure smooth texture.
For a firmer crust, press some of the graham cracker mixture up the sides of the pan to create an edge that supports the filling.
Use room temperature cream cheese and eggs for smoother batter without lumps.
Allow the cheesecake to fully chill as it improves the texture and makes slicing easier.
To avoid cracks, do not overbake; the center should remain slightly wobbly when removed from oven.