White Chocolate Truffle Cheesecake
Indulge in the creamy decadence of a White Chocolate Truffle Cheesecake, where velvety richness meets luxurious flavor. With just 25 minutes of prep and 45 minutes of baking, you can craft a dessert that feels gourmet yet is surprisingly simple to make.
Ingredients
- 1 cookie crust
- 1 cup finely chopped white chocolate 6oz/170g
- 1/4 cup heavy whipping cream 2floz/60ml
- 3 cups cream cheese 24oz/675g, softened
- 1 cup sour cream 8oz/225g, at room temperature
- 2/3 cup granulated sugar 5oz/142g
- 2 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Press the cookie crust firmly into the bottom of a 9-inch (23cm) springform pan and set aside.
- In a small saucepan, combine the white chocolate and heavy whipping cream and warm over low heat, stirring constantly until the chocolate has melted. Transfer to a small bowl and let cool to room temperature.
- With a mixer or in a large mixing bowl, beat the cream cheese and sour cream together until smooth.
- Add in the sugar, cornstarch, and vanilla extract and stir until fully incorporated.
- Finally, whisk in the white chocolate mixture until well combined and then pour onto the cookie crust.
- Bake on a middle rack for 40-45 minutes, until the edges are set but it is still slightly jiggly in the center.
- Let cool for 10 minutes and then run a very thin knife all around the edge of the cake to loosen it from the pan.
- Let cool completely at room temperature and then cover and refrigerate overnight.
- When ready to serve, release the sides of the springform pan and transfer the cake to a serving plate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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