Description

This luscious White Chocolate Cheesecake features a buttery biscuit crust topped with a creamy, rich filling made from full-fat cream cheese and melted white chocolate. Baked to perfection, it is finished with a delightful crunch of white chocolate chunks and garnished with fresh raspberries for a burst of freshness, making it an elegant dessert perfect for any occasion.

Ingredients

Scale

Crust

300 grams Digestive biscuits or graham crackers, broken into pieces
115 grams (1/2 cup or 1 stick) butter

Filling

500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
100 grams (1/2 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
120 ml (1/2 cup) full fat sour cream, room temperature
1 teaspoon cornflour or corn starch
150 grams good quality white chocolate, melted
75 grams (1/2 cup) white chocolate, finely chopped

To Serve

250 grams (2 cups) fresh raspberries, to decorate
Icing sugar or powdered sugar, to serve

Instructions

Preheat and Prepare Pan: Preheat your oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper to prevent sticking.
Make the Crust: Place the broken biscuits into a food processor and pulse until finely crushed. Transfer the crumbs to a large mixing bowl. Melt the butter in the microwave and pour over the biscuit crumbs, mixing well until the mixture resembles wet sand.
Form the Crust: Press the buttered crumbs evenly into the bottom of your prepared springform pan using the back of a spoon to smooth the surface. Chill the crust in the fridge to set.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese for 1-2 minutes until smooth and creamy. Add the sugar and vanilla extract and continue beating. Add the eggs one at a time, beating gently on low speed after each addition until fully incorporated.
Incorporate Remaining Ingredients: Stir in the sour cream, cornflour, and melted white chocolate until the mixture is smooth. Be careful not to overmix. Gently fold in the finely chopped white chocolate chunks for texture.
Assemble and Bake: Pour the cheesecake filling over the prepared biscuit crust, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the center is mostly set and does not wobble significantly. Avoid overbaking, as the cheesecake will continue to firm up while cooling.
Cool in Oven: Turn off the oven, slightly open the oven door, and leave the cheesecake inside to cool gradually for at least one hour. This helps prevent cracking.
Chill Completely: Remove from the oven, allow the cheesecake to cool to room temperature, then refrigerate for 3-4 hours or overnight to fully set and become firm.
Serve: Before serving, decorate the cheesecake with fresh raspberries and dust with icing or powdered sugar for an elegant finish.

Notes

Ensure cream cheese, eggs, and sour cream are at room temperature to avoid lumps in the batter.
Do not overmix the batter once the melted white chocolate is added to maintain a smooth texture.
Avoid opening the oven door during baking to prevent the cheesecake from cracking.
Leaving the cheesecake in the oven while it cools gradually helps reduce cracks on the surface.
For extra smoothness, you can gently run a knife around the cheesecake edge after baking to prevent cracking during cooling.
Use good quality white chocolate for the best flavor and texture in the filling.
The cheesecake can be stored in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate cheesecake, cheesecake recipe, baked cheesecake, white chocolate dessert, raspberry cheesecake