White Chocolate Cheesecake

A smooth and creamy white chocolate cheesecake over a honey graham cracker hazelnut crust.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 424

Preheat oven to 325°F. Mix the cracker crumbs and hazelnuts with the melted butter, then press onto a 9" springform pan.
1 & 1/4 cups honey graham crackers crumbs, 1/4 cup ground hazelnuts, 3 Tbsp melted butter
Melt the white chocolate in the microwave, 20-30 seconds at a time until just completely melted. Set aside to cool.
8 oz good quality white chocolate
Meanwhile, using a handheld mixer, blend the cream cheese and sugar together.
750 g (3 pkg) cream cheese, 3/4 cup sugar
Then add eggs, one at a time, mixing in between. Combine sour cream and vanilla into the batter. Lastly, add the white chocolate and blend until smooth.
3 large eggs, 3/4 cup sour cream, 2 tsp vanilla
Pour over crust and bake for 50-55 minutes or until the centre is almost set. Run a thin knife around the edges and let cool completely at room temperature. Then refrigerate for a minimum of 2 hours or overnight.
Decorate with sliced strawberries before serving.
1 lb strawberries