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
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.
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.
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.
mixing sour cream with cream cheese Mix cornstarch and sugar in a small bowl and add to cheesecake. Well-mix vanilla.
V-cream cheese Add eggs and mix. Sometimes scrape bowl sides and bottom. Stir melted white chocolate.
mixing egg and cream cheese Spread white chocolate cheesecake filling on the crust with an offset spatula.
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.
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.