Super Creamy White Chocolate Cheesecake
This Super Creamy White Chocolate Cheesecake is the ultimate indulgence for white chocolate lovers. With a rich and silky-smooth filling and a buttery graham cracker crust, this cheesecake is perfect for any occasion. Topped with a simple white chocolate ganache, it’s an irresistible dessert that’s both creamy and luxurious!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup white chocolate chips, melted
- 1/2 cup sour cream
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- For the white chocolate ganache:
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
Instructions
- For the crust:
- Preheat the oven to 325°F (165°C).
- In a bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and moist.
- Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- For the cheesecake filling:
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the melted white chocolate, sour cream, and vanilla extract, and beat until combined.
- In a separate bowl, whisk the eggs lightly and then add them one at a time to the cream cheese mixture, mixing until smooth after each addition. Add the salt and mix until combined.
- Pour the cheesecake batter over the cooled crust.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake for 55-65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
- For the white chocolate ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to steam but not boil.
- Pour the hot cream over the white chocolate chips in a heatproof bowl. Let sit for 2-3 minutes to melt, then stir until smooth and glossy.
- Allow the ganache to cool slightly before drizzling it over the chilled cheesecake.
Notes
- Ensure the cheesecake cools completely before refrigerating to prevent cracking.
- You can top the cheesecake with fresh berries or whipped cream for extra flair.
- The white chocolate ganache can be made ahead of time and stored in the fridge, then gently warmed before drizzling.
