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White Chocolate Cheesecake

Silky White Chocolate Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 467
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (150 g) graham cracker crumbs
  • 5 tbsp (70 g) unsalted butter, melted
  • 2 tbsp sugar
  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) sugar
  • 8 oz (225 g) good quality white chocolate, chopped
  • 1 cup (240 g) sour cream
  • 4 large eggs
  • 2 tsp vanilla extract
  • ¼ tsp fine sea salt

Method
 

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into a buttered 9-inch springform pan and bake 10 minutes. Cool.
  2. Melt chopped white chocolate in a bowl over simmering water, stirring just until smooth. Cool 5 minutes.
  3. Beat softened cream cheese until smooth. Add 1 cup sugar and salt, beat briefly. Mix in melted white chocolate and vanilla, then sour cream. Add eggs one at a time on low speed.
  4. Pour batter over crust. Bake 45–50 minutes until edges are set and the center wobbles slightly. Turn oven off, crack door, and cool inside for 1 hour.
  5. Run a knife around the edge, refrigerate at least 6 hours. Unmold, slice with a hot knife, and serve cold.

Notes

The chilling time (6 hours minimum, ideally overnight) is not included in prep or cook time but is essential for the cheesecake to set. Let the cream cheese and eggs come to room temperature before starting so the batter stays smooth.