White Chocolate Cheesecake
Indulge in the luxurious decadence of this creamy White Chocolate Cheesecake, a show-stopping dessert that will delight your taste buds and impress your guests. Featuring a buttery graham cracker crust and a silky-smooth filling infused with rich melted white chocolate, this cheesecake strikes the perfect balance between sweetness and creaminess. With minimal prep time and straightforward steps, this recipe is ideal for both beginner and seasoned bakers. Top it off with white chocolate shavings, fresh berries, or a dollop of whipped cream to elevate its elegance. Perfect for celebrations, dinner parties, or as a weekend treat, this crowd-pleasing cheesecake sets beautifully with a slightly jiggly center that's irresistibly smooth and satisfying.
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Recipe Information
Ingredients
- 200 g Graham cracker crumbs
- 100 g Unsalted butter, melted
- 500 g Cream cheese, softened
- 200 g White chocolate, chopped
- 100 g Granulated sugar
- 3 large Eggs
- 1 tsp Vanilla extract
- 120 ml Heavy cream
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan with butter or cooking spray.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a spoon to smooth it out.
Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
In a microwave or double boiler, melt the white chocolate until smooth. Allow it to cool slightly.
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and heavy cream until fully incorporated.
Pour the melted white chocolate into the cream cheese mixture and mix until evenly combined.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55–60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Remove the cheesecake from the springform pan and garnish with white chocolate shavings, whipped cream, or fresh berries, if desired, before serving.
Nutrition Facts
Calories |
5433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.2 g | 507% | |
| Saturated Fat | 229.2 g | 1146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1492 mg | 497% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 286.4 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1104 mg | 85% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
