White Chocolate and Vanilla Cheesecake Recipe
A rich and decadent dessert featuring a fudge brownie crust, a creamy white chocolate and vanilla cheesecake, and a velvety smooth texture. It's a perfect treat for special occasions.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 6 ounces high-quality dark chocolate
- ½ cup unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
- 16 ounces cream cheese
- ½ cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup white chocolate chips
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan by lining it with parchment paper.
- Make the fudge brownie crust by whisking together flour, sugar, and dark chocolate. Add butter, eggs, and vanilla extract, and mix until just combined. Press the mixture into the prepared pan.
- Bake the crust for 25-30 minutes, then set it aside to cool completely.
- Prepare the graham cracker crust by mixing together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the cooled brownie crust.
- Make the cheesecake by beating the cream cheese until smooth. Add granulated sugar and beat until combined. Beat in eggs one at a time, followed by vanilla extract.
- Prepare the sour cream mixture by whipping the sour cream until smooth. Add white chocolate chips and whip until combined. Then, add heavy cream and whip until stiff peaks form.
- Combine the cheesecake mixtures by folding the sour cream mixture into the cream cheese mixture until well combined.
- Assemble and bake the cheesecake by pouring the cheesecake batter into the prepared pan over the brownie crust. Bake for 55-60 minutes, then let it cool completely in the pan.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving.
Notes
Refrigerate for at least 4 hours before serving.