White Chocolate Ganache Cheesecake
White Chocolate Ganache Cheesecake is a delicious dessert that combines the rich flavors of white chocolate and creamy cheesecake. This delightful treat is perfect for any celebration or simply to enjoy at home. With its smooth texture and sweet chocolate topping, it’s sure to impress anyone who takes a bite.
Why Make This Recipe
Making White Chocolate Ganache Cheesecake is a great choice for several reasons. First, it brings together the classic flavors of cheesecake and white chocolate, creating a rich and indulgent dessert. Second, it provides a stunning presentation that’s perfect for special occasions, making it an ideal dessert for celebrations like birthdays and holidays. Finally, this cheesecake is easy to make, even for beginners, and can be prepared ahead of time.
How to Make White Chocolate Ganache Cheesecake
Ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 12 oz white chocolate, chopped
- 24 oz cream cheese, softened
- 3⁄4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1/2 cup heavy cream
Directions:
Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then allow it to cool.
Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring between each, until smooth. Set aside to cool slightly.
Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream. Fold in the melted white chocolate until fully incorporated.
Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust, smoothing the top. Reduce the oven temperature to 325°F (160°C). Bake for 55-60 minutes, until the center is set and the edges are golden. Turn off the oven and let the cheesecake cool with the oven door slightly open for 1 hour.
Chill the Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set completely.
Make the Ganache: In a small saucepan, heat the heavy cream until it simmers. Pour over the chopped white chocolate in a bowl, stirring until smooth and creamy. Let the ganache cool slightly, then pour it over the chilled cheesecake, allowing it to drip over the sides.
Serve: Once the ganache is set, slice and enjoy! Garnish with white chocolate curls or fresh berries for extra elegance.
How to Serve White Chocolate Ganache Cheesecake
Serve this cheesecake chilled for the best flavor and texture. You can slice it into wedges and place it on dessert plates. For extra flair, add white chocolate curls or a few fresh berries on top. It pairs nicely with coffee or a glass of dessert wine.
How to Store White Chocolate Ganache Cheesecake
To store any leftovers, cover the cheesecake with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to a week. If you want to store it for a longer period, you can freeze it. Wrap the cheesecake tightly and place it in the freezer. It can last for up to three months. Thaw in the refrigerator before serving.
Tips to Make White Chocolate Ganache Cheesecake
- Make sure your cream cheese is softened for easier mixing.
- Be cautious when melting the white chocolate; do it slowly to prevent burning.
- If you don’t have graham cracker crumbs, you can use digestive biscuits or vanilla wafer cookies for the crust.
- Ensure the cheesecake is completely chilled before adding the ganache for the best results.
Variation
You can easily customize this cheesecake by adding different flavorings. For example, you can include a layer of raspberry or strawberry puree on top of the cheesecake before adding the ganache. Alternatively, you can add lemon zest to the filling for a refreshing citrus flavor.
FAQs
1. Can I use chocolate instead of white chocolate?
Yes, you can substitute dark or milk chocolate for white chocolate to change the flavor of your cheesecake.
2. How should I know when the cheesecake is done baking?
It is done when the edges are golden and the center is slightly wobbly but set. It will continue to firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance, and it actually tastes better when allowed to chill overnight.