Christmas White Chocolate Cheesecake
A creamy, dreamy cheesecake combining rich white chocolate and velvety cream cheese, perfect for holiday gatherings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides a buttery and crunchy base
- 0.5 cups unsalted butter, melted Binds the crust together
For the cheesecake filling
- 2 cups cream cheese, softened The main ingredient lending creaminess
- 1 cups white chocolate, melted Adds richness and sweetness
- 1 cups sugar Balances the flavors
- 3 large eggs Adds structure to the cheesecake
- 1 teaspoon vanilla extract Enhances flavors
- 1 cups sour cream Contributes to creamy texture
- 0.25 cups powdered sugar Lightens the topping texture
- to taste whipped cream for topping The finishing touch
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is softened to room temperature.
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar using an electric mixer until smooth.
- Gradually add the melted white chocolate and mix until fully incorporated.
- Add eggs one at a time, mixing on low speed until blended after each addition.
- Mix in vanilla extract and sour cream until smooth.
- Pour the cheesecake batter over the prepared crust and spread evenly.
Baking
- Bake in a preheated oven at 325°F (163°C) for 55-60 minutes until the center is set but slightly jiggly.
- Let the cheesecake cool at room temperature for an hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Serving
- Once chilled, top with whipped cream before slicing into 10 servings.
Notes
Can be made ahead of time and stored in the refrigerator. Experiment with toppings like crushed peppermint or festive fruits.