White Chocolate Cheesecake with Fresh Berries
Indulge in the creamy decadence of this White Chocolate Cheesecake with Fresh Berries—a show-stopping dessert that’s as elegant as it is delicious. Featuring a buttery graham cracker crust and a smooth, velvety filling infused with rich white chocolate, this cheesecake offers a luxurious texture and a perfectly balanced sweetness. Crowned with a vibrant medley of fresh strawberries, blueberries, and raspberries, and a delicate dusting of powdered sugar, each slice is a feast for the senses. Baked to perfection in a water bath for that quintessential silky finish, this dessert is ideal for holidays, gatherings, or any time you’re craving a touch of indulgence. Serve it chilled for a refreshingly creamy bite that highlights the harmonious blend of luscious white chocolate and juicy, tart berries.
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 200 grams White chocolate, melted and slightly cooled
- 120 milliliters Heavy cream
- 250 grams Mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons Powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and wrap the outside in aluminum foil to prevent water from seeping in during baking.
Step 2
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes.
Step 4
Add the granulated sugar and vanilla extract to the cream cheese, and mix until fully incorporated.
Step 5
Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles.
Step 6
Gradually fold in the melted white chocolate and heavy cream until the mixture is smooth and well blended.
Step 7
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Step 8
Place the springform pan inside a larger baking dish. Pour hot water into the larger dish to create a water bath, filling it halfway up the sides of the springform pan.
Step 9
Carefully transfer the baking dish to the preheated oven and bake for 60 minutes, or until the center is just set and slightly jiggly.
Step 10
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.
Step 11
Remove the cheesecake from the water bath and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Step 12
Once chilled, release the springform pan and transfer the cheesecake to a serving platter. Top with a medley of fresh berries and dust with powdered sugar, if desired.
Step 13
Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (1858.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6366.8 |
| Total Fat 446.8g | 0% |
| Saturated Fat 259.5g | 0% |
| Cholesterol 1658.4mg | 0% |
| Sodium 3791.9mg | 0% |
| Total Carbohydrate 514.5g | 0% |
| Dietary Fiber 14g | 0% |
| Total Sugars 382.2g | |
| Protein 89.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1336.2mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2120.0mg | 0% |
Source of Calories