Dani Lieberman


White Chocolate Cheesecake

Something I've always been intimidated to bake is a classic New York cheesecake. I'm not sure why it was so off-putting to me...maybe the room for error seemed large, or I feared the center wouldn't become firm, but I'm glad I tackled this recipe. After knocking it out of the park, I've realized this recipe was quick, easy to follow and tasted delicious. This cheesecake will steal the limelight at any dinner party, so get baking!

New York Classic Cheesecake

1 cup graham cracker crumbs
3 Tbsp. butter (softened)
2 Tbsp. sugar

6 oz. white chocolate, chopped
(3) 8 oz cream cheeses
1 cup sugar
3 Tbsp. AP flour
1 tsp. vanilla
3 large eggs

Preheat the oven to 350°F.

1. Combine graham cracker crumbs, butter, and sugar
2. Mix till fully combined
3. Spray the bottom of a 9-inch springform pan then press the crust into it evenly
4. Bake the crust for 10 minutes, then set it aside
5. Turn the oven up to 425°F

Baked crust

1. Melt the white chocolate in a stainless steel bowl over simmering water, once melted place to the side
2. In a mixer, beat the cream cheese until smooth
3. Add the sugar, flour and vanilla and beat it again, just until it’s smooth
4. Add the eggs one at a time, beating well after each one
5. Beat in the melted chocolate
6. Pour the batter over the crust
7. Bake the cheesecake for 10 minutes, then reduce the heat to 250°F and continue to bake for another 30-35 minutes

Note: You can tell the cheesecake is done when it’s barely firm around the edges and the center is just slightly jiggly. It will firm up as it cools. Let your cake rest as long as you can, I suggest leaving it until it's completely cool.  If you take the ring off early the crust may stick to the sides and break in the center. If you experience cracks and want a quick solution, make a raspberry coulis or cover the whole thing with fresh berries. Once cooled place in the fridge for 1 hr.

Resting after the oven

Shaved white and dark chocolate on top!

Adapted from the Family Kitchen