White Chocolate Cheesecake Recipe
gluten smart | house-made with Canadian dairy, fresh berries, whipped cream
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Ingredients
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Crust
White Chocolate Cheesecake Filling
Topping
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar until combined and the mixture resembles wet sand.
- 2
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to compact the crust evenly.
- 3
Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling.
White Chocolate Cheesecake Filling
- 4
Melt the White Chocolate
Place the chopped white chocolate in a heatproof bowl and melt it over a double boiler or in the microwave in 20-second intervals, stirring in between, until smooth. Let it cool slightly.
- 5
Prepare the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
- 6
Add the sugar and continue to beat for another 2 minutes until fully incorporated.
- 7
Add the sour cream and vanilla extract, and mix until combined.
- 8
Add the melted white chocolate to the cream cheese mixture and mix until fully incorporated.
- 9
Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
- 10
Bake the Cheesecake
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- 11
- 12
Bake the cheesecake at 325°F (163°C) for 55–65 minutes, or until the center is almost set but still slightly jiggly.
- 13
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then remove from the water bath and chill in the refrigerator for at least 4 hours or overnight.
Topping
- 14
Prepare the Whipped Cream
In a chilled mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form, about 2–3 minutes. Keep chilled until ready to use.
- 15
Assemble and Serve
Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Top with fresh berries and generous dollops of whipped cream. Slice and serve.
