White Chocolate Cheesecake With Homemade Cherry Topping

Preheat the oven to 325°F (160°C).

Melt the white chocolate in a heatproof bowl over simmering water, stirring until smooth.

In a large mixing bowl, beat the cream cheese and sugar until creamy.

Add the melted white chocolate and mix until well combined.

Incorporate the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream until smooth.

Combine graham cracker crumbs, melted butter, and a pinch of salt in a separate bowl.

Press the crumb mixture into the bottom of a springform pan to form the crust.

Pour the cheesecake filling over the crust and smooth the top.

Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight to set.

In a saucepan, combine cherries, sugar, lemon juice, and water over medium heat.

Cook until the cherries are soft, then stir in cornstarch mixed with a little water to thicken.

Remove from heat and let the cherry topping cool.

Serve slices of cheesecake topped with the homemade cherry topping.

Spice Level:

Allergens