Killer White Chocolate Cheesecake Recipe
🕒 Total Time: 1 hour 10 minutes
🥄 Prep Time: 30 minutes
🔥 Cook Time: 40 minutes
Description:
This Killer White Chocolate Cheesecake is an absolute showstopper. A decadent creation that never fails to impress, it’s a sweet delight that disappears before you know it! The recipe, originating from a mysterious Northwest cookbook, is a tribute to an anonymous pastry chef whose talent we applaud. A luscious blend of creamy white chocolate, velvety cream cheese, and a touch of sour cream, this dessert is perfect for any occasion. Just remember, the timing mentioned here doesn’t include the essential chilling time in the refrigerator.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | White chocolate |
| 6 | Cream cheese |
| 2 cups | Sugar |
| 6 | Eggs |
| 2 cups | Sour cream |
| 2 cups | Sugar |
| 1/2 tsp | Vanilla extract |
| 1 cup | White chocolate |
| 2 tbsp | Shortening |
Instructions:
-
Prepare the Base:
- Sprinkle the cookie crumbs evenly over the bottom of a 10″ springform pan.
-
Melt the White Chocolate:
- Carefully melt the white chocolate in the microwave.
- Remember, white chocolate burns easily, so go slow and stir often.
- If it turns granular, unfortunately, you’ll need to start over.
-
Cream Cheese Mixture:
- Using a food processor or mixer, cream the cream cheese and sugar until silky smooth.
- Add in the eggs and melted white chocolate, mixing thoroughly.
-
Bake the Cheesecake:
- Pour this delightful mixture into the prepared springform pan.
- Bake for 20 minutes at 350°F (175°C).
- Don’t worry if it looks a bit unset—it’s part of the magic.
-
Prepare the Topping:
- While the cake is baking, whisk together sour cream, sugar, and vanilla until combined.
- Set this delectable topping mixture aside.
-
Adding the Topping:
- After the initial bake, pour the sour cream mixture gently over the cake.
- Carefully return the cheesecake to the oven for another 10 minutes.
-
Cooling and Chilling:
- Once baked, let the cheesecake cool on a wire rack for 5 minutes.
- Then, allow it to cool to room temperature before refrigerating.
- Chill the cheesecake for at least 6 hours, ideally overnight, to set beautifully.
-
Creating the White Chocolate Garnish:
- For the finishing touch, melt the remaining white chocolate with shortening.
- Spread this mixture thinly over a sided cookie sheet using an offset spatula.
- Refrigerate until the chocolate is set but still yields to a gentle touch.
-
Forming the Chocolate Curls:
- Using a thin-lipped spatula or even a potato peeler, carefully scrape and lift the chocolate to form curls.
- If the chocolate is too brittle, gently warm it over a heated burner.
- For softer chocolate, continue refrigerating until firm enough.
-
Finishing Touches:
- Delicately place the chocolate curls on top of the chilled cheesecake.
- Don’t forget to sprinkle any remaining bits from the cookie sheet over the cake.
- Alternatively, grate the white chocolate directly over the cake for a simpler finish.
-
Enhance the Flavor:
- The additional 2 ounces of white chocolate in the garnish are crucial for that perfect flavor profile.
This Killer White Chocolate Cheesecake is a triumph of sweet indulgence. With its creamy, melt-in-your-mouth texture and the delightful contrast of the white chocolate garnish, it’s a dessert fit for any occasion. Whether you’re celebrating a special event or simply treating yourself, this cheesecake is sure to leave everyone craving more! 🍰✨
