White Chocolate Cheesecake – Smooth, Creamy & Irresistible!

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  1. Preheat oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes, then let it cool while you prepare the filling.

Step 2: Melt the White Chocolate

  1. Place chopped white chocolate in a heatproof bowl.
  2. Melt over a double boiler or microwave in 30-second intervals, stirring after each.
  3. Let it cool slightly.

Step 3: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  2. Mix in vanilla extract and melted white chocolate.
  3. Add eggs one at a time, mixing on low speed to avoid air bubbles.
  4. Stir in sour cream and heavy cream until fully combined.

Step 4: Bake the Cheesecake

  1. Pour the batter over the cooled crust.
  2. Wrap the springform pan with foil and place it in a larger roasting pan.
  3. Pour hot water into the roasting pan to create a water bath (this prevents cracks!).
  4. Bake for 55-65 minutes, or until the center is slightly jiggly but set.
  5. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

Step 5: Chill & Serve

  1. Refrigerate the cheesecake for at least 4 hours (overnight is best!).
  2. Before serving, top with whipped cream, white chocolate shavings, or fresh berries.
  3. Slice and enjoy the smooth, creamy, and decadent white chocolate goodness!

Serving & Storage Tips

  • Store leftovers in the fridge for up to 5 days.
  • Freeze for up to 2 months—just thaw in the fridge before serving.

Variants & Add-Ins

  1. White Chocolate Raspberry Cheesecake – Swirl in raspberry sauce before baking.
  2. Cookies & Cream Version – Use Oreo crust and fold in crushed cookies.
  3. Salted Caramel Drizzle – Drizzle with warm caramel sauce before serving.
  4. No-Bake White Chocolate Cheesecake – Skip baking and use whipped cream + gelatin for stability.

FAQ

1. Can I use a regular cake pan instead of a springform pan?
Yes, but line it with parchment paper for easier removal.

2. Why did my cheesecake crack?
Overmixing or skipping the water bath can cause cracks—cooling it slowly also helps!

3. Can I use white chocolate chips instead of a chocolate bar?
Yes, but white chocolate bars melt smoother than chips.

4. How do I know when my cheesecake is done?
The center should still have a slight jiggle when you tap the pan.

5. Can I make this without eggs?
Yes! Substitute ½ cup Greek yogurt for eggs and add 1 tablespoon cornstarch for stability.

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