Creamy White Chocolate Cheesecake
This creamy white chocolate cheesecake offers a velvety texture and rich flavor, perfect for celebrations or any dessert craving. Its smooth filling atop a crunchy crust guarantees a memorable sweet treat.
Equipment
- 1 springform pan for baking the cheesecake
- 1 microwave to melt the white chocolate
- 1 mixing bowl to combine ingredients
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
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan to form the crust.
- Melt the chopped white chocolate in the microwave at short intervals until smooth, stirring in between.
- Beat cream cheese and granulated sugar together until creamy and smooth.
- Gradually add sour cream, vanilla extract, and melted white chocolate to the cream cheese mixture, blending well.
- Add the eggs one at a time, mixing gently until just combined to avoid overmixing.
- Pour the filling over the prepared crust in the springform pan.
- Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool inside the oven for one hour, then refrigerate for at least four hours before serving.
Notes
- Ensure eggs are at room temperature for best texture.
- Do not overmix eggs to keep cheesecake smooth.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- Use a water bath if desired for even baking.