White Chocolate Cheesecake with Fresh Berries
Indulge in the creamy decadence of this White Chocolate Cheesecake with Fresh Berries—a show-stopping dessert that’s as elegant as it is delicious. Featuring a buttery graham cracker crust and a smooth, velvety filling infused with rich white chocolate, this cheesecake offers a luxurious texture and a perfectly balanced sweetness. Crowned with a vibrant medley of fresh strawberries, blueberries, and raspberries, and a delicate dusting of powdered sugar, each slice is a feast for the senses. Baked to perfection in a water bath for that quintessential silky finish, this dessert is ideal for holidays, gatherings, or any time you’re craving a touch of indulgence. Serve it chilled for a refreshingly creamy bite that highlights the harmonious blend of luscious white chocolate and juicy, tart berries.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 200 grams White chocolate, melted and slightly cooled
- 120 milliliters Heavy cream
- 250 grams Mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and wrap the outside in aluminum foil to prevent water from seeping in during baking.
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.
Add the granulated sugar and vanilla extract to the cream cheese, and mix until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles.
Gradually fold in the melted white chocolate and heavy cream until the mixture is smooth and well blended.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan inside a larger baking dish. Pour hot water into the larger dish to create a water bath, filling it halfway up the sides of the springform pan.
Carefully transfer the baking dish to the preheated oven and bake for 60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Once chilled, release the springform pan and transfer the cheesecake to a serving platter. Top with a medley of fresh berries and dust with powdered sugar, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
6367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.8 g | 573% | |
| Saturated Fat | 259.5 g | 1298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1658 mg | 553% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 514.5 g | 187% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 382.2 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1336 mg | 103% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2120 mg | 45% | |
*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.
