White Chocolate Baked Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Prepare a 20cm (8 inch) springform pan by greasing the sides and lining the bottom with parchment paper.

   Tip: Use a high-quality springform pan to ensure easy release.

2. 2

   In a medium bowl, mix together the graham cracker crumbs, butter, and salt until well combined.

   Tip: Use your fingertips or a pastry blender to work the butter into the crumbs.

3. 3

   Press the crumb mixture evenly into the prepared pan.

   Tip: Make sure to press the crumbs firmly into the corners of the pan.

4. 4

   Bake the crust for 15 minutes, then set it aside to cool.

   Tip: Don't worry if the crust browns a bit - it's normal!

5. 5

   In a large mixing bowl, beat the cream cheese until smooth.

   Tip: Use an electric mixer to beat the cream cheese until it's light and fluffy.

6. 6

   Add the white chocolate chips and beat until well combined.

   Tip: Use a spatula to scrape down the sides of the bowl as needed.

7. 7

   Beat in the granulated sugar until well combined.

   Tip: Use a rubber spatula to scrape down the sides of the bowl as needed.

8. 8

   Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Use an electric mixer to beat the eggs until they're fully incorporated.

9. 9

   Beat in the vanilla extract.

   Tip: Use a rubber spatula to scrape down the sides of the bowl as needed.

10. 10

    Pour the cheesecake batter into the prepared pan over the crust.

    Tip: Use a spatula to spread the batter evenly.

11. 11

    Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.

    Tip: Don't overbake - the cheesecake will continue to set as it cools.

12. 12

    Let the cheesecake cool completely in the pan before refrigerating it for at least 4 hours.

    Tip: Use a wire rack to cool the cheesecake if you have one.

13. 13

    Once the cheesecake is chilled, release it from the pan and transfer it to a serving plate.

    Tip: Use a spatula to loosen the cheesecake from the pan if needed.

14. 14

    Slice and serve the cheesecake chilled.

    Tip: Use a sharp knife to slice the cheesecake and a spatula to transfer it to serving plates.