Description
This creamy and rich White Chocolate Cheesecake combines a buttery graham cracker crust with a smooth filling featuring melted white chocolate, cream cheese, and sour cream. Baked to perfection and chilled for a melt-in-your-mouth texture, it’s an elegant dessert perfect for special occasions or anytime a luscious treat is desired.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1 cup white chocolate chips, melted and cooled
- 1 cup sour cream
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix well until the crumbs are fully moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy to avoid lumps. Gradually add 1 cup granulated sugar and 2 teaspoons of vanilla extract, continuing to beat until the mixture is well combined and smooth.
- Incorporate the Eggs: Add the eggs one at a time into the cream cheese mixture, blending well after each addition to ensure a smooth texture. After all eggs are incorporated, slowly pour in the melted and cooled white chocolate chips, folding gently or mixing until the filling is evenly combined.
- Add Sour Cream: Carefully fold in 1 cup of sour cream to the mixture, maintaining a smooth and uniform batter. Once incorporated, pour the filling evenly over the prepared graham cracker crust in the springform pan.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 55 minutes. After baking, turn off the oven but leave the cheesecake inside with the door closed for an additional 1 hour to allow gentle cooling and prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, to fully set before serving.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Melt the white chocolate chips gently, either in a microwave in short bursts or using a double boiler, and allow to cool before adding to prevent scrambling the eggs.
- Press the crust firmly into the pan so it holds together when slicing.
- Do not open the oven door during the resting hour after baking, as this can cause the cheesecake to crack.
- For best flavor and texture, chill the cheesecake overnight.
- A springform pan is recommended for easy removal of the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
