White Chocolate Cheesecake

I’ve had a lot of shitty days but this has to have been the worst day of my life. I don’t even have the energy to complain about everything that went wrong today. That could be a good thing, though. Concentrate on the positive and all that. Well, there is one constantly positive thing: cheesecake.

Today was also my best friend’s birthday, and for this weekend’s big celebration I decided to make her one of my absolute favorites, a white chocolate cheesecake. It’s not a showy ten-tiered layer cake with glitter and rainbow colors, but it is incredibly creamy and satisfying. A slice of this baby will make even the worst of days seem almost ok good!

Ingredients:

1,5 cups (approx. 250g) ground graham crackers

1 stick (115g) melted butter

/

5,5 ounces (150g) white chocolate

14 ounces (400g) cream cheese

1 cup cream

4 eggs

1 cup sugar

/

1 cup sour cream

3 tablespoons sugar

Plus: Crushed pistachios, fresh berries

How to:
Start by mixing the graham crackers and melted butter into a crust. Press onto the bottom and sides of a cake pan and toss in the fridge.

Melt the white chocolate carefully in the microwave, bit by bit, stirring in between. Mix together with cream cheese, cream and sugar. Whisk the eggs into the mixture one by one. Pour onto the crust, smooth out the top with a rubber spatula. Bake in 350°F / 180°C for 10 minutes before lowering the heat to 300°F / 150°C. Continue baking for one hour, but keep in mind that every oven is unique – start peeking into the oven regularly about 45 minutes in. The finished cake should be firm around the edges but a bit wobbly in the center.

Whisk together the sour cream and sugar and spread on the cake hot from the oven. Toss back in the oven for another 10 minutes. Slide a knife around the edges of the pan as soon as you take the cake out and let cool for several hours or preferably overnight. This cake just gets better and better with time!

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