White Chocolate Cheesecake
Rich, creamy white chocolate cheesecake with graham cracker crust and smooth, velvety texture.
Print Pin Servings: 12 slices
Calories: 450kcal
Cost: $15–$18
Equipment
- 1 9-inch springform pan Essential for even baking
- 1 Electric mixer For smooth batter
- 1 Double boiler or microwave To melt white chocolate
- 1 Roasting pan For water bath
- 1 Rubber spatula For folding and scraping
- 1 Food processor To crush graham crackers
- 1 Wire cooling rack For gradual cooling
Ingredients
Crust
- 2 cups Graham crackers Crushed
- 0.5 cup Butter Melted
- 2 tablespoon Sugar For crust
Filling
- 3 packages Cream cheese Softened, room temp (8 oz each)
- 1 cup White chocolate Use real white chocolate (not chips)
- 0.5 cup Heavy cream For melting chocolate
- 3 large Eggs Room temperature
- 0.5 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 0.25 teaspoon Salt Enhances flavor
- 0.5 cup Sour cream Room temperature
Instructions
- Preheat oven and prepare pan.
- Mix crust ingredients and bake.
- Melt chocolate with cream.
- Beat cream cheese until fluffy.
- Add sugar, eggs, vanilla gradually.
- Fold in melted chocolate mixture.
- Pour filling into crust.
- Bake in water bath.
- Turn off oven, cool slowly.
- Refrigerate overnight.
Notes
Use full-fat ingredients for best texture. For an extra twist, top with white chocolate shavings or berries before serving.
Nutrition
Serving: 150g | Calories: 450kcal | Carbohydrates: 34g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 240mg | Potassium: 150mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 900IU | Vitamin C: 0.5mg | Calcium: 120mg | Iron: 1.2mg