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White Chocolate Cheesecake Recipe

American · Dessert · 75 min total

A rich and creamy cheesecake with a white chocolate twist, perfect for special occasions.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 oz (three 8-oz packages) cream cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 8 oz white chocolate, chopped
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla.
4. Melt white chocolate with heavy cream in a double boiler or microwave in 30-second intervals, stirring until smooth. Cool slightly, then fold into cream cheese mixture.
5. Pour filling over crust. Place springform pan in a larger roasting pan and fill with hot water until halfway up the sides of the springform pan.
6. Bake for 45-55 minutes until edges are set but center is slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
7. Remove from water bath, cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.

Tips

• For a cleaner slice, use a knife dipped in hot water and wiped dry between cuts.
• Store leftovers in the refrigerator for up to 5 days.

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