This luxurious white chocolate cheesecake is rich, creamy, and absolutely decadent. Featuring a velvety smooth white chocolate-infused cheesecake filling and a crisp sour cream topping, this dessert is a symphony of textures and flavors that melt in your mouth. The cheesecake's base is perfectly balanced in sweetness, complemented by the tanginess of the sour cream.
Why You'll Love This Recipe
You'll fall in love with this recipe for its elegant flavor profile and creamy texture. The white chocolate gives a luscious depth to the cheesecake, while the sour cream topping adds a refreshing contrast that enhances the overall taste. It's a gourmet dessert that's surprisingly straightforward to make, ensuring you get to enjoy a slice of luxury with minimal fuss.
Perfect Occasion
This white chocolate cheesecake is perfect for any celebratory occasion—be it birthdays, anniversaries, or festive holidays. It's especially suitable for elegant evening gatherings or as a sophisticated dessert at a dinner party. Its impressive presentation will surely garner compliments from all your guests.
Decoration Tips
For an exquisite finish, swirl the sour cream topping gently with a spoon to create a marbled effect before chilling. Garnish with white chocolate shavings or curls and perhaps a few edible gold flakes for a touch of luxury. Serve each slice with a sprig of mint or a few fresh berries for a pop of color and freshness.
- Ingredients:
- 7 eggs, separated
- 200 grams of powdered sugar
- 750 grams of 9% fat white cheese
- 2 units of 27% fat sour cream
- 200 grams of white chocolate
- 120 ml of 38% fat cream for whipping
- 80 grams of vanilla pudding mix
- 2 heaped tablespoons of cornflour
- 100 grams of melted butter (cooled)
- Instructions:
- Preheat the oven to 465°F (240°C). Place a baking dish filled with water on the second lowest rack.
- In a large bowl, mix the white cheese, one unit of sour cream, and egg yolks until well combined.
- In a separate bowl, combine the cream for whipping and white chocolate. Heat in the microwave in pulses until the chocolate is melted and smooth, then mix well.
- Combine the chocolate mixture with the cheese mixture. Add melted butter and mix thoroughly.
- Sift the vanilla pudding mix and cornflour over the mixture, then beat until smooth.
- In another bowl, whisk egg whites with powdered sugar until soft peaks form, then fold into the cheese mixture in three additions.
- Pour the mixture into a greased 22 cm cheesecake pan, smoothing the top with a spatula.
- Lower the oven temperature to 300°F (150°C). Place the cheesecake in the water bath and bake for about 1 hour and 15 minutes.
- Turn off the oven, leave the cheesecake inside for another hour, then cool to room temperature.
- Chill overnight, then invert onto a serving plate.
- Mix the remaining sour cream with 2 tablespoons of powdered sugar and spread over the cake.
Enjoy!