One Pot White Chocolate Cheesecake
This creamy, dreamy one-pot white chocolate cheesecake is the perfect dessert for any occasion. With a buttery graham cracker crust and a smooth white chocolate-infused filling, it's a showstopper that's surprisingly easy to make.
Ingredients
- 1 ½ cups 150g graham cracker crumbs
- ⅓ cup 75g unsalted butter, melted
For the cheesecake filling:
- 12 oz 340g white chocolate, chopped
- 16 oz 450g cream cheese, softened
- ½ cup 100g granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup 120ml heavy cream
Instructions
Step 1: Prepare the crust
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the graham cracker crumbs with the melted butter in a bowl until well combined.
- Press the mixture firmly into the bottom of the pan. Chill in the refrigerator while you prepare the filling.
Step 2: Melt the white chocolate
- Place the chopped white chocolate in a microwave-safe bowl. Melt in 20-second intervals, stirring after each, until smooth. Set aside to cool slightly.
Step 3: Make the cheesecake filling
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy.
- Mix in the vanilla extract and melted white chocolate until combined.
- Add the eggs one at a time, beating gently after each addition.
- Fold in the heavy cream until smooth.
Step 4: Bake the cheesecake
- Pour the filling over the chilled crust and smooth the top.
- Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the oven door cracked open for 1 hour.
Step 5: Chill and serve
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Remove the cheesecake from the pan, slice, and serve with your favorite toppings such as whipped cream, fresh berries, or a drizzle of white chocolate.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smoother batter and easier mixing.
- Avoid Overmixing: After adding the eggs, mix just until incorporated to prevent cracks and a dense texture.
- Cooling Process: Letting the cheesecake cool in the oven with the door slightly open helps avoid sudden temperature changes, which can cause cracks.
- Water Bath Option: If you’re worried about cracks, wrap the springform pan with aluminum foil and place it in a roasting pan filled with hot water. This creates a steamy environment and ensures even baking.
- Topping Ideas: Complement the white chocolate flavor with fresh raspberries, a drizzle of caramel, or a sprinkle of crushed pistachios for added texture.
- Storage: Keep the cheesecake refrigerated in an airtight container for up to 5 days. It also freezes well—wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
- Serving Tip: For clean slices, wipe your knife with a damp cloth between cuts.