Description
Silky white chocolate cheesecake delights dessert enthusiasts with its rich, velvety texture. Elegant New York-style preparation guarantees pure indulgence for chocolate lovers seeking a memorable sweet experience.
Ingredients
Scale
- 24 oz (680 g) cream cheese, softened
- 8 oz (226 g) white chocolate, melted and slightly cooled
- 8 oz (226 g) white chocolate, finely chopped
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) sour cream
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (113 g) unsalted butter, melted
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325F (163C) and prepare a 9-inch springform pan with light greasing to ensure easy removal.
- Create the crust by thoroughly mixing graham cracker crumbs, sugar, and melted butter into a uniform texture, then firmly press the mixture across the pan’s bottom, creating an even foundation.
- Bake the crust for 10 minutes until slightly golden, then allow it to cool completely while maintaining its structured base.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a silky, lump-free consistency, incorporating eggs individually and mixing thoroughly after each addition.
- Gently fold melted white chocolate, sour cream, and vanilla extract into the cream cheese mixture, ensuring a smooth and homogeneous filling without overmixing.
- Pour the creamy filling over the cooled crust, taking care to distribute it evenly and eliminate potential air pockets.
- Place the cheesecake in the preheated oven and bake for 55-60 minutes, watching for a slightly firm center that barely wobbles when gently shaken.
- Remove from oven and allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours or preferably overnight to set properly.
- Prepare the ganache by heating heavy cream until it reaches a gentle simmer, then pour over finely chopped white chocolate, letting it rest for 5 minutes.
- Stir the ganache until achieving a glossy, smooth texture, then allow it to cool slightly before carefully pouring over the chilled cheesecake.
- Spread the ganache evenly across the surface, ensuring complete coverage, and return to refrigeration until the topping sets completely.
- Slice and serve the cheesecake chilled for optimal flavor and texture.
Notes
- Bake the cheesecake in a water bath to create gentle, even heat that reduces surface cracks and prevents overbaking.
- Ensure all ingredients are at room temperature before mixing to achieve a silky-smooth filling without lumps.
- Use high-quality white chocolate with cocoa butter for richer flavor and better melting consistency.
- Swap graham cracker crumbs with gluten-free cookie crumbs or ground almonds for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 479 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg