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White Chocolate Cheesecake

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White Chocolate Cheesecake is a rich and creamy dessert featuring smooth white chocolate blended into a luscious cheesecake filling atop a buttery biscuit base. Elegant, indulgent, and perfect for special occasions, this make-ahead dessert is both impressive and simple to prepare.

Ingredients

  • 200 grams digestive biscuits or graham crackers, crushed
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup white chocolate, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 325°F (160°C). Grease and line the base of a 9-inch springform pan.
  2. Mix crushed biscuits with melted butter until evenly combined.
  3. Press mixture firmly into the bottom of the pan to form the crust. Refrigerate for 20–30 minutes to set.
  4. Beat softened cream cheese and sugar until smooth and creamy.
  5. Mix in melted white chocolate and vanilla extract until fully incorporated.
  6. Add eggs one at a time, mixing gently after each addition.
  7. Stir in heavy cream until smooth.
  8. Pour filling over the chilled crust and smooth the top.
  9. Bake for 50–60 minutes, until edges are set and center slightly wobbly.
  10. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  11. Refrigerate for at least 4 hours or overnight before removing from pan and serving.

Notes

  • Avoid overmixing to reduce the risk of cracks.
  • A water bath can help create a smoother texture.
  • Top with fresh berries or fruit sauce for added flavor.
  • For a no-bake version, omit eggs and baking, then chill until fully set.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://thefamilycooking.com/white-chocolate-cheesecake/