We love cheesecake around here. If you have not stumbled upon my previous cheesecake posts, your missing out. They have been delicious, as was this one. This white chocolate cheesecake was simple to the eye but complex to the taste buds. I even made homemade caramel sauce to drizzle on the top. Yummmmmy!!!!
For the crust:
10 ounces graham crackers, crushed (about one sleeve of crackers)
7 tablespoons unsalted butter
Preheat the oven to 375 degrees. Combine crushed graham crackers and melted butter in a mixing bowl. Press combined ingredients into the bottom of a spring form pan and up the sides about an inch. Bake for ten minutes, then allow to cool on a wire rack. IMMEDIATELY REDUCE HEAT TO 325 degrees for the cheesecake.
For the cheesecake filling:
3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. In a heat safe bowl, pour the hot cream over the chopped white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. Set aside (and try not to indulge).
In your mixer using the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix. You may need to scrape down the sides of the bowl to combine the ingredients thoroughly.
On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time(after the yellow is gone from each egg), beating on low speed until each egg is incorporated. Once you’ve added all the eggs, mix in the vanilla and salt and pour into your prepared pan.
Set the cheesecake into a pan/ovensafe dish (deep enough to place water around the cheesecake). and then place in the oven. Pour the boiling water into the pan, filling to about one inch. Allow cheesecake to bake at 325°F for one hour then reduce heat to 300°F for an additional 30 minutes OR until the center is just set.
Remove from the oven and allow to cool completely on a wire rack. Once cheesecake is cool chill for at least 4 hours before serving.
Top with your choice of topping (if you want). It is delicious with or without toppings.
If you like cheesecake OR If your mouth started to water looking at these photos, add this to your MUST bake list!
Watch out for my homemade caramel sauce 🙂 Perfect pairing for this cheesecake.
original recipe found here.