White Chocolate Cheesecake With Seasonal Berries Recipe
Our take on a nostalgic cuddle in a bowl doled out by our team at your table with a “say when” approach to portion control, just like Granny used to.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Prepare the Crust
- 1
Mix Crust Ingredients
In a medium-sized mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to ensure an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, then remove and let cool.
Prepare the Cheesecake Filling
- 3
Melt the White Chocolate
In a microwave-safe bowl, melt the chopped white chocolate in the microwave in 30-second increments, stirring in between, until smooth. Allow it to cool slightly.
- 4
Blend Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Combine Ingredients
Add the melted white chocolate, granulated sugar, sour cream, and vanilla extract to the cream cheese. Beat until fully combined and smooth.
- 6
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
- 7
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Spread it evenly.
- 8
Bake
Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- 9
Chill
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Prepare the Topping
- 10
Prepare Berries
In a mixing bowl, toss the seasonal berries with powdered sugar. Let them sit for about 10 minutes to release their juices.
- 11
Garnish
Once the cheesecake is set, remove it from the springform pan. Top with the berry mixture and garnish with fresh mint leaves before serving.
