Ingredients for White Chocolate Heart Shaped Cheesecake
- 1 ½ cups chocolate wafer crumbs
- Unsalted Butter
- 3 (8-ounce) packages cream cheese, softened
- Sweetened Condensed Milk
- 4 large eggs
- White Chocolate Baking Squares
- All Purpose Flour
- Berries
- Dark Chocolate Shavings
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How to Make White Chocolate Heart Shaped Cheesecake
- **Make the Crust:** In a medium bowl, combine 1 ½ cups chocolate wafer crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened.
- **Press into Pan:** Firmly press the crumb mixture into the bottom of a 10-inch heart-shaped nonstick springform pan. Use the bottom of a measuring cup to create an even layer.
- **Prepare the Filling:** In a large bowl, beat 3 (8-ounce) packages of cream cheese with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- **Add Sweetness and Flavor:** Gradually add 1 ¾ cups granulated sugar, beating until smooth. Then, beat in 2 teaspoons vanilla extract.
- **Incorporate Eggs:** Beat in 4 large eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl.
- **Melt White Chocolate:** In a microwave-safe bowl, melt 12 ounces of white chocolate chips in 30-second intervals, stirring until smooth. Let cool slightly.
- **Combine and Pour:** Gently fold in the melted white chocolate into the cream cheese mixture. Pour the batter into the prepared crust.
- **Bake:** Bake in a preheated 325°F (160°C) oven for 45-55 minutes, or until the center is just set (it will still jiggle slightly).
- **Cool and Chill:** Let the cheesecake cool completely in the pan on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- **Garnish & Serve:** Garnish with fresh berries and white chocolate shavings before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
1815g
Fat
1688g
Carbs
193g
