Description
This creamy white chocolate cheesecake features a buttery graham cracker crust and a luscious filling made with real white chocolate, cream cheese, and sour cream. Baked in a water bath for a smooth, velvety texture and chilled overnight, it makes for an elegant and indulgent dessert perfect for special occasions or anytime you crave a rich, sweet treat.
Ingredients
For the Crust
- 2 cups Graham crackers, crushed
- 0.5 cup Butter, melted
- 2 tbsp Sugar
For the Filling
- 3 packages Cream cheese (8 oz each), softened to room temperature
- 1 cup White chocolate, real white chocolate (not chips)
- 0.5 cup Heavy cream (for melting chocolate)
- 3 large Eggs, at room temperature
- 0.5 cup Granulated sugar
- 2 tsp Vanilla extract
- 0.25 tsp Salt
- 0.5 cup Sour cream, at room temperature
Instructions
- Preheat the oven and prepare pan. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper to prevent sticking.
- Make the crust. In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Bake the crust. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
- Melt chocolate with cream. In a heatproof bowl set over a pot of simmering water (double boiler), gently melt the white chocolate with the heavy cream, stirring frequently until smooth. Remove from heat and let it cool slightly.
- Beat cream cheese until fluffy. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 3-4 minutes.
- Add sugar, eggs, and vanilla gradually. Slowly add granulated sugar and continue beating until incorporated. Add eggs one at a time, beating just until combined after each addition. Mix in vanilla extract and salt.
- Fold in melted chocolate mixture. Carefully fold the slightly cooled white chocolate and cream mixture into the cream cheese batter, mixing gently to combine without deflating the mixture.
- Add sour cream and combine. Fold in the sour cream until the batter is smooth and uniform in texture.
- Pour filling into crust. Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
- Bake in water bath. Place the springform pan in a larger baking dish and carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for 55-65 minutes or until the edges are set but the center is slightly jiggly.
- Cool slowly. Turn off the oven and slightly crack the door open. Allow the cheesecake to cool slowly in the oven for about 1 hour. This helps prevent cracking.
- Chill overnight. Remove the cheesecake from the water bath and pan rim. Refrigerate covered overnight (at least 8 hours) to fully set and develop flavor before serving.
Notes
- Use real white chocolate, not white chocolate chips, for a smoother texture and better melting.
- Room temperature ingredients help achieve a smooth batter and prevent lumps.
- Baking in a water bath keeps the cheesecake moist and prevents cracking.
- Slow cooling in the oven after baking minimizes surface cracks.
- Chilling overnight is essential for the best texture and flavor.
- Serve with fresh berries or a drizzle of raspberry sauce for added contrast.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
