Delicious Creamiest White Chocolate Cheesecake Recipe

White Chocolate Cheesecake features heavy cream, a buttery cookie crust, chocolate shavings, and whipped cream. White chocolate cheesecake is a sumptuous dessert for special occasions or family dinners.  


Crust: – 2 ¼cupsfinely crushed digestive biscuitsor graham cracker – 6tablespoonsunsalted buttermelted – 1/4cupfinely chopped macadamia nutsoptional but deliciou White chocolate cheesecake filling: – 24ozfull-fat cream cheeseroom temperature – 1cupsour creamroom temperature – 1/2cupwhite granulated sugar – 2tablespoonscornstarch – 1teaspoonvanilla extract – 3large eggsroom temperature – 12ozhigh-quality white chocolatemelted and cooled until warm Garnish: – white chocolate shaving – whipped cream – fresh berrie


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Preheat oven to 350°F. Center the oven rack. An 9-inch springform needs baking paper. Prepare the crust in a wide basin until moist and sand-like.

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Add more melted butter if needed. Use the flat bottom of a measuring cup to press the ingredients equally into the springform pan's bottom and 2 inches high.

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Cheesecake crust Remove the crust after 10 minutes in the preheated oven and leave aside. To prevent leaks, foil the edges and bottom or bake the cheesecake on a pan after cooling.

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White chocolate cheesecake filling Lower the oven temperature to 285ºF. Beat cream cheese and sour cream in a large bowl by hand or with a paddle attachment in a stand mixer until smooth. Beat carefully to avoid airing batter.

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mixing sour cream with cream cheese Mix cornstarch and sugar in a small bowl and add to cheesecake. Well-mix vanilla.

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V-cream cheese Add eggs and mix. Sometimes scrape bowl sides and bottom. Stir melted white chocolate.

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mixing egg and cream cheese Spread white chocolate cheesecake filling on the crust with an offset spatula.

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Bake the cake at 285ºF for 60-70 minutes until the edges are set and slightly puffed, but the center does not remain solid when shook. Check the cheesecake 10 minutes before baking.

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Cool cheesecake in oven with door open after turning off. Cool cheesecake to room temperature and refrigerate 4 hours, preferably overnight. Before serving, add whipped cream, berries, and white chocolate shavings.

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