Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 oz (3 blocks) cream cheese, softened to room temperature
- 3/4 cup granulated sugar (for filling)
- 10 oz high-quality white chocolate, melted and slightly cooled
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- Break the white chocolate into small pieces or use high-quality chips. Place them in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until completely smooth. Alternatively, use a double boiler. Set the melted chocolate aside to cool slightly so it doesn’t scramble the eggs later.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and airy. Add the sour cream and vanilla extract, mixing until just combined. Pour in the slightly cooled melted white chocolate and blend on low speed. Use a spatula to scrape the sides of the bowl to ensure everything is fully incorporated.
- Add the eggs one at a time, mixing on the lowest speed after each addition. Do not overmix at this stage, as adding too much air can cause the cheesecake to puff up and then crack. Pour the batter over the cooled crust and smooth the top with a spatula.
- Bake for 45 to 55 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for 1 hour. This slow cooling prevents cracks. Finally, refrigerate for at least 6 hours, or ideally overnight, before releasing from the springform pan and serving.
- Cook Time: 1 hour 15 minutes