Description
Smooth White Chocolate Cheesecake brings creamy dreams straight from the kitchen to your plate. This classic dessert whispers pure comfort with rich, silky layers that melt perfectly on your fork.
Ingredients
Scale
Primary Ingredients:
- 600g cream cheese
- 200g white chocolate
- 3 large eggs
- 200g digestive biscuits
- 100g unsalted butter
Supporting Ingredients:
- 150g granulated sugar
- 200ml sour cream
Enhancing Ingredients:
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Crush 200g digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin. Mix thoroughly with 100g melted unsalted butter until completely coated.
- Press the biscuit mixture firmly into the base of a 9-inch springform pan, creating an even layer with the back of a spoon. Refrigerate the crust for 15 minutes while preparing the filling.
- Melt 200g white chocolate using a double boiler, stirring until smooth. Allow chocolate to cool to room temperature for 5-7 minutes.
- Beat 600g room temperature cream cheese and 150g granulated sugar in a large mixing bowl until completely smooth and creamy, approximately 3 minutes.
- Incorporate 200ml sour cream, melted white chocolate, and 1 tsp vanilla extract into the cream cheese mixture. Mix until ingredients are fully integrated.
- Add 3 large room temperature eggs one at a time, gently folding after each addition. Sprinkle 1 tbsp cornstarch and mix until just combined.
- Pour filling over chilled crust, using a spatula to create an even surface. Tap pan gently to release any air bubbles.
- Bake at 150°C (300°F) for 60-70 minutes. The edges should be set while the center remains slightly jiggly.
- Turn off oven, crack the door open, and allow cheesecake to cool inside for 1 hour at room temperature.
- Refrigerate cheesecake for minimum 4 hours or overnight before serving. Optional: garnish with white chocolate shavings or fresh berries.
Notes
- Ensure cream cheese is completely softened at room temperature to avoid lumps when mixing.
- Use a water bath when baking to prevent cracking and create a smooth, creamy texture.
- Chill the cheesecake for at least 4 hours or overnight to allow flavors to develop and set properly.
- For a gluten-free version, swap graham cracker crust with crushed gluten-free cookies or almond flour base.
- Prep Time: 30 minutes
- Cook Time: 1 hour 0-10 minutes + 1 hour cooling in oven
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 520
- Sugar: 37g
- Sodium: 180mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg