Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- White chocolate: 12 ounces (melted and cooled)
- Granulated sugar: 1 cup
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Heavy cream: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Gradually add the melted and cooled white chocolate, mixing until well combined.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract. Gently fold in the heavy cream until just combined. Do not overmix.
- Step 4: Pour the cheesecake batter over the prepared crust in the springform pan.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days.
- To gently warm a slice, microwave it for 10-15 seconds, but watch carefully to avoid melting.
- Garnish each slice with fresh berries and a dusting of powdered sugar for an elegant presentation.
- Ensure your melted white chocolate is fully cooled before adding it to the cream cheese to prevent the batter from curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American