White Chocolate Cheesecake with Caramel Glaze Recipe

Recipes

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:

  1. 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.
  2. Continue cooking, swirling the pan until the sugar turns a medium amber. Watch closely to avoid burning.
  3. 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.
  4. 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:

  1. 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.
  2. Lower oven temperature to 325°F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cool completely on a wire rack, then chill for at least 4 hours.
  9. 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!