White Chocolate Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and prepare a 23cm (9-inch) round cake pan. Line the bottom of the pan with parchment paper.

   Tip: Use a non-stick pan to ensure the cheesecake releases easily.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl, cream together the butter and sugar until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the flour mixture until just combined.

6. 6

   Press the graham cracker mixture into the prepared cake pan.

   Tip: Make sure to evenly distribute the crust.

7. 7

   Bake the crust for 10 minutes.

8. 8

   In a separate bowl, beat the white chocolate chips until smooth.

   Tip: Use a food processor or microwave to melt the chocolate.

9. 9

   Add the sour cream and mix until well combined.

10. 10

    Pour the white chocolate cream cheese mixture into the baked crust.

    Tip: Make sure to pour in a smooth and even layer.

11. 11

    Bake for an additional 25-30 minutes or until the edges are set and the center is slightly jiggly.

    Tip: Use a toothpick to check for doneness.

12. 12

    Let the cheesecake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

13. 13

    Once cooled, drizzle with white chocolate glaze and serve.