Creamy White Chocolate Cheesecake
This silky white chocolate cheesecake features a buttery graham cracker crust and a luscious, smooth filling, perfect for festive occasions or elegant dessert moments.
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 oven
- 1 electric mixer
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 16 oz 450g full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 8 oz 225g white chocolate, melted and slightly cooled
- ½ cup heavy cream
- 1 tablespoon cornstarch optional
- white chocolate shavings optional
- fresh berries optional
- whipped cream optional
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 8 to 10 minutes. Remove and let cool.
- Beat cream cheese and sugar until smooth and creamy, about 2 to 3 minutes.
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing just until combined after each addition to avoid overbeating.
- Stir in melted white chocolate and heavy cream until the filling is silky smooth.
- If using, gently fold in the cornstarch for extra stability.
- Pour the filling over the cooled crust and bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight for best texture.
- Before serving, run a knife around the edges and use a hot, wiped knife for clean slices.
- Optionally, garnish with white chocolate shavings, fresh berries, or whipped cream.
Notes
- Use room temperature eggs for best mixing.
- Optional cornstarch adds more stability to the filling.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Drizzle raspberry sauce for added flavor and contrast.