Rich White Chocolate Cheesecake

Rich white chocolate cheesecake leans on just five ingredients and trusts the white chocolate to do most of the heavy work, lending both sweetness and a creamy, melt-on-the-tongue body the cream cheese alone could not give you.

The golden rule with white chocolate is that even a drop of water will seize it into a stiff, grainy paste, so a dry double boiler and bone-dry utensils are a must. Wipe the spoon, wipe the bowl, double check.

The cream cheese must be properly softened before blending or you will end up with stubborn little lumps that no amount of mixing will smooth out. A microwave warm-up works in a pinch.

The short 20-minute bake at 350°F (175°C) sets the edges while leaving the center with that signature jiggle. Cooling in a turned-off oven with the door cracked is what prevents the surface from cracking as it sets.

Serve with fresh raspberries or a drizzle of dark chocolate ganache for contrast.

Pro Tips

• Bring eggs and cream cheese to room temperature for the smoothest batter possible.
• Do not overmix once the eggs go in, too much air leads to puffing and cracking.
• Chill overnight before slicing, the texture firms into the proper cheesecake density only after a long cold rest.
• Run a knife under hot water and wipe between slices for clean cuts.

Variations

• Fold a half cup of fresh raspberries or chopped strawberries into the batter for a fruit-streaked version.
• Swap the graham crust for a chocolate cookie crumb crust for a darker contrast.
• Stir a teaspoon of vanilla bean paste into the batter for extra warm aromatic depth.