White Chocolate Cheesecake with Caramel Glaze Recipe
Caramel Sauce (Optional Homemade Version):
- 1 1/2 cups granulated sugar
- 1 3/4 tsp lemon juice
- 1 pint heavy cream
- 4 tbsp unsalted butter
Note: Making caramel from scratch can be tricky due to the sugar’s tendency to burn. If you prefer, you can skip this step and use store-bought caramel sauce, gently warmed, for the glaze.
To Make Caramel Sauce:
- In a non-stick medium saucepan over medium-high heat, mix sugar and lemon juice. Stir until sugar begins to melt, then stop stirring and swirl the pan to even out the color.
- Continue cooking, swirling the pan until the sugar turns a medium amber. Watch closely to avoid burning.
- Slowly whisk in the heavy cream. If the caramel seizes, keep adding cream and boil over medium heat, stirring until smooth again. Boil for 5 minutes, then remove from heat and mix in the butter.
- Transfer to a heatproof container and chill until use.
Crust:
- 10 oz graham crackers, crushed
- 7 tbsp unsalted butter, melted
Cheesecake Filling:
- 3 (8-oz) packages cream cheese, room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup heavy cream
- 8 oz high-quality white chocolate, chopped
- 5 large eggs
- 1 tsp vanilla extract
- A pinch of salt
- Boiling water for the water bath
Instructions:
- Preheat the oven to 375°F. Mix graham cracker crumbs with melted butter and press into the bottom and up the sides of a 10-inch springform pan. Bake for 10 minutes, then cool on a wire rack.
- Lower oven temperature to 325°F.
- Place the chopped white chocolate in a heat-safe bowl. Heat the 1/2 cup of cream in a small saucepan until simmering, then pour over the chocolate. Let sit for a minute, then stir until smooth.
- In a mixer, beat the cream cheese until smooth. Add sugar and mix well. Gradually add the melted white chocolate, then the eggs one at a time, mixing on low. Stir in vanilla and salt.
- Wrap the outside of the springform pan in foil, extending up the sides to prevent water from getting into the cheesecake. Pour the filling into the pan.
- Place the cheesecake in a large roasting pan, and place in the oven. Carefully pour boiling water into the roasting pan to come about an inch up the sides of the springform pan.
- Bake at 325°F for one hour, then reduce temperature to 300°F and bake for an additional 60-90 minutes until set in the center.
- Cool completely on a wire rack, then chill for at least 4 hours.
- For serving, warm 1 cup of caramel sauce until it’s pourable. Glaze the cheesecake with caramel, spreading it smoothly over the top.
Enjoy your decadent White Chocolate Cheesecake with a luscious Caramel Glaze!