Prepare to embark on a culinary journey that will transform your dessert game forever! This White Chocolate Cheesecake with Salted Caramel Sauce is not just a recipe—it's a luxurious experience that promises to tantalize your taste buds and impress even the most discerning dessert lovers. Imagine a creamy, velvety cheesecake infused with rich white chocolate, nestled on a buttery graham cracker crust, and crowned with a luscious salted caramel drizzle that will make your guests swoon.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- Salted caramel sauce for topping
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, beat the softened cream cheese with sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Melt the white chocolate using a double boiler or in 30-second intervals in the microwave, stirring between each interval until completely smooth.
- Gradually add the melted white chocolate to the cream cheese mixture, beating on medium speed until fully incorporated.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ensuring the mixture is completely smooth.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a large water bath by setting it in a larger baking pan and filling the outer pan with about 1 inch of hot water.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Before serving, carefully remove the springform pan sides and drizzle generously with homemade or store-bought salted caramel sauce.
- Slice and serve chilled, garnishing with additional caramel sauce if desired.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- The water bath is crucial—it helps prevent cracks and ensures even, gentle baking.
- Don't overmix the batter after adding eggs to keep the texture light and creamy.
- Let the cheesecake cool slowly to prevent surface cracking.
- For the cleanest slices, use a hot, clean knife and wipe it between each cut.
- Make sure to chill the cheesecake thoroughly before serving to allow it to set properly.
- For an extra touch of elegance, garnish with white chocolate shavings or additional caramel sauce.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 10g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 160mg
