Description
Indulge in the creamy decadence of this White Chocolate Cheesecake with Cookie Crust. With a buttery cookie base, a smooth and rich white chocolate filling, and a topping of fresh raspberries, this dessert is a showstopper. Perfect for celebrations, gatherings, or just treating yourself, this cheesecake is as delicious as it is easy to make!
Ingredients
For the Cookie Crust:
- 300 grams digestive biscuits or graham crackers, broken into pieces
- 115 grams (1/2 cup or 1 stick) butter, melted
For the Cheesecake 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
For Decoration:
-
- 250 grams (2 cups) fresh raspberries
- Icing sugar or powdered sugar, for dusting
Instructions
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 170°C (340°F) for standard or 150°C (300°F) for fan-forced.
- Line the bottom of an 8-inch springform pan with parchment paper.
- Make the Cookie Crust:
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Combine the crumbs with melted butter and mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared springform pan, using the back of a spoon to smooth it out.
- Chill the crust in the fridge while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy (1-2 minutes).
- Add the sugar and vanilla extract, and beat until combined.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- Stir in the sour cream, cornflour, and melted white chocolate until the mixture is smooth. Avoid overmixing.
- Gently fold in the finely chopped white chocolate chunks.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the chilled cookie crust and smooth the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for at least 1 hour to prevent cracking.
- Chill the Cheesecake:
- Once the cheesecake has cooled to room temperature, transfer it to the fridge and chill for 3-4 hours, or overnight, until it is completely set.
- Decorate and Serve:
- Top the cheesecake with fresh raspberries and a dusting of powdered sugar just before serving.
- Slice and enjoy!
Notes
- Use Room-Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
- Don’t Overmix: Overmixing can cause air bubbles, which may lead to cracks in the cheesecake.
- Avoid Overbaking: The cheesecake should still have a slight jiggle in the center when removed from the oven. It will firm up as it cools.
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze slices of cheesecake for up to 2 months. Wrap each slice tightly in plastic wrap and store in a freezer-safe container.
- Prep Time: 20 minutes
- Cooling Time: 40 minutes
- Cook Time: 4 hours (including chilling and resting time)
- Category: Dessert
- Method: Baking
- Cuisine: Western