White Velvet Cheesecake
Indulge in the creamy decadence of White Velvet Cheesecake, a dessert that marries rich white chocolate with the luscious texture of a classic cheesecake. Featuring a buttery graham cracker crust and a velvety filling infused with cream cheese, sour cream, and heavy cream, this recipe achieves the perfect balance of sweetness and smoothness. Each bite is elevated with the subtle luxury of melted white chocolate and a hint of pure vanilla. Baked in a water bath to ensure a flawless, crack-free finish, this show-stopping cheesecake is ideal for celebrations or a special treat. Serve it chilled with a garnish of white chocolate shavings or whipped cream for an elegant touch that will leave your guests craving another slice. Easy to prepare yet impressively indulgent, this White Velvet Cheesecake is sure to become a dessert favorite.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.33 cups unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 eggs
- 8 ounces white chocolate, melted and slightly cooled
- 0.5 cups sour cream
- 0.5 cups heavy cream
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to create a waterproof barrier.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Using a stand mixer or a hand mixer, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined. Then, add the eggs one at a time, beating well after each addition.
Pour in the melted white chocolate and mix until fully incorporated.
Fold in the sour cream and heavy cream by hand until the batter is smooth and even.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Carefully transfer the roasting pan to the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
Run a sharp knife around the edge of the pan before releasing the springform. Slice and serve chilled. Garnish with white chocolate shavings or whipped cream, if desired.
Nutrition Facts
Calories |
6689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.3 g | 604% | |
| Saturated Fat | 275.3 g | 1376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1710 mg | 570% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 534.2 g | 194% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 440.6 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1445 mg | 111% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1793 mg | 38% | |
*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.
