WHITE CHOCOLATE CHEESECAKE DELIGHT
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INGREDIENTS
For the Crust:
1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (113g) unsalted butter, melted
For the Cheesecake Filling:
12 oz (340g) white chocolate, finely chopped
24 oz (680g) cream cheese, softened
¾ cup (150g) granulated sugar
1 tsp vanilla extract
3 large eggs
½ cup (120ml) sour cream
¼ cup (60ml) heavy cream
For Garnish:
White chocolate curls or shavings
Whipped cream
Maraschino cherries
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INSTRUCTIONS
1. Prepare the Crust:
1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let cool while preparing filling.
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2. Melt the White Chocolate:
1. In a heatproof bowl, melt white chocolate using a double boiler or microwave in 20-second bursts, stirring in between.
2. Let it cool slightly.
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3. Make the Cheesecake Batter:
1. In a large bowl, beat softened cream cheese until smooth.
2. Add sugar and beat until fluffy.
3. Mix in vanilla extract, then beat in eggs one at a time.
4. Stir in sour cream and heavy cream.
5. Gently fold in the melted white chocolate.
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4. Bake the Cheesecake:
1. Pour batter over the cooled crust.
2. Wrap the outside of the pan in foil and place in a water bath (a larger pan filled with hot water).
3. Bake for 55–65 minutes, until center is slightly jiggly.
4. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
5. Remove and chill in refrigerator for at least 4 hours or overnight.
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5. Garnish and Serve:
1. Top with whipped cream swirls.
2. Sprinkle white chocolate curls.
3. Add maraschino cherries for a vibrant finish.
