White Chocolate Cheesecake Recipe
White chocolate cheesecake with roasted peaches, chocolate hazelnut streusel, and raspberries.
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Ingredients
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Cheesecake Base
Roasted Peaches
Chocolate Hazelnut Streusel
Garnish
Method
Cheesecake Preparation
- 1
Prepare the Cheesecake Base
Preheat the oven to 325°F (160°C). Melt the white chocolate in a microwave or double boiler. In a large bowl, beat the cream cheese and sugar until smooth. Add the melted white chocolate, sour cream, and vanilla extract. Mix until combined. Add eggs one at a time, mixing well after each addition. Finally, stir in flour until just combined.
- 2
Bake the Cheesecake
Pour the cheesecake mixture into a greased springform pan. Bake for 50-60 minutes, or until set but slightly jiggly in the center. Turn off the oven and let it cool inside for 1 hour. Remove and let it cool completely before refrigerating for at least 4 hours or overnight.
Roasted Peaches
- 3
Roast the Peaches
Cut the peaches in half and remove the pits. In a baking dish, toss the peaches with brown sugar and butter. Roast in the oven at 350°F (175°C) for about 25-30 minutes or until soft and caramelized.
Chocolate Hazelnut Streusel
- 4
Prepare the Streusel
In a bowl, combine flour, rolled oats, brown sugar, and chopped hazelnuts. Melt the butter and mix in the chocolate hazelnut spread. Combine the wet and dry ingredients until crumbly. Spread this mixture on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown.
Assembly
- 5
Assemble the Cheesecake
Once the cheesecake is chilled, top it with roasted peaches, sprinkle with chocolate hazelnut streusel, and garnish with fresh raspberries before serving.
