Ingredients
- Cream Cheese, softened: 24 ounces
- White Chocolate, melted: 12 ounces
- Granulated Sugar: 1 cup
- Heavy Cream: 1/2 cup
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter, melted: 6 tablespoons
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare the crust by mixing graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Gradually add the melted white chocolate, mixing until well combined.
- Step 3: Add heavy cream and vanilla extract, mixing until just combined. Do not overmix. Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition.
- Step 4: Pour the cheesecake batter over the prepared graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture.
- Reheating isn't recommended, as it can affect the delicate texture; instead, let it sit at room temperature for 15-20 minutes before serving for optimal flavor.
- Garnish each slice with fresh raspberries or a drizzle of melted white chocolate for an elegant presentation.
- For the smoothest cheesecake, ensure your cream cheese is fully softened and avoid overmixing the batter after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American