Homemade White Chocolate Cheesecake
Prep Time:
20 minutes
Cook Time:
21 minutes
Serves:
12-18
Ingredients
- 1 Tbsp. water
- 1/3 Cup plus 1 tablespoon granulated sugar, divided
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2 1/2 Tablespoons unsalted butter, melted
- 1/8 Tsp. salt
- 1 Package (8 ounces) cream cheese, at room temperature
- 1/4 Tsp. vanilla extract
- 1 large egg, at room temperature
- 1 1/2 Ounces (about 5 tablespoons) white chocolate
- 1 Package (6 ounces) Driscoll’s Blackberries for garnish, optional
- Fresh mint for garnish, optional
- 1 Tsp. cornstarch
- 3/4 Cup graham cracker crumbs (about 5 crushed graham crackers)
Directions
- POUR 1 tablespoon water into a small saucepan.
- ADD 1 tablespoon sugar and ADD 1 package blackberries.
- SIMMER 10-15 minutes and BREAK APART blackberries as they cook.
- REMOVE from heat.
- WHISK IN 1 teaspoon cornstarch and RETURN to heat.
- SIMMER 1 additional minute or until somewhat thickened.
- SET ASIDE blackberry sauce to cool.
- PREHEAT oven to 300°F.
- PLACE 3/4 cup graham cracker crumbs into a small bowl.
- ADD 2 ½ tablespoons melted butter and ADD 1/8 teaspoon salt.
- STIR to combine ingredients.
- DIVIDE crust mixture between 12 cups of a mini cheesecake pan or between 18 cups of a mini muffin tin.
- PRESS crusts firmly into bottom of cups using a tart tamper or back of a small spoon.
- FIT a stand mixer with paddle attachment.
- PLACE cream cheese into bowl of stand mixer.
- ADD remaining 1/3 cup sugar and ADD 1/4 teaspoon vanilla extract.
- BEAT cream cheese mixture until smooth and SCRAPE DOWN sides of bowl and paddle as needed to incorporate all ingredients.
- ADD 1 egg.
- BEAT again just until combined. Do not overmix.
- SET ASIDE cream cheese mixture.
- MELT 1 ½ ounces white chocolate gradually in a double boiler or in microwave in 15 second increments and STIR FREQUENTLY. Do not overcook.
- STIR 3 tablespoons blackberry sauce into melted white chocolate until combined.
- FOLD white chocolate mixture gently into cream cheese mixture.
- DIVIDE cheesecake batter between muffin tin cups, and FILL cups almost to the top.
- SPOON about 1 teaspoon blackberry sauce over each cheesecake.
- SWIRL blackberry sauce decoratively into surface of cheesecakes using a toothpick. Do not over mix.
- BAKE for 16-21 minutes or until edges are set and middles are still be a bit jiggly.
- ALLOW cheesecakes to cool in pan on a cooling rack for 1 hour.
- TRANSFER pan to refrigerator to CHILL for at least 2 hours.
- CAREFULLY remove cheesecakes from tin using tip of a paring knife.
- GARNISH cheesecakes with additional blackberries as desired.
- GARNISH cheesecakes with fresh mint if desired and SERVE immediately.
