White Chocolate No-Bake Cheesecake

Instructions

1. 1

   Crush the graham cracker crumbs in a bowl and mix with the melted butter until well combined.

   Tip: Use a food processor or place in a plastic bag and crush with a rolling pin.

2. 2

   Press the graham cracker mixture into the bottom of a 20cm (8in) springform pan.

   Tip: Make sure to press the mixture evenly and firmly.

3. 3

   Melt the white chocolate in a double boiler or in the microwave in 100g increments, stirring between each interval.

   Tip: Melted white chocolate should be smooth and creamy.

4. 4

   Beat the cream cheese and granulated sugar until light and fluffy.

   Tip: Use an electric mixer on medium speed for about 2 minutes.

5. 5

   Add the egg and vanilla extract, beating until well combined.

   Tip: Make sure to scrape down the sides of the bowl after adding the egg.

6. 6

   Gradually add the milk and melted white chocolate, beating until smooth and creamy.

   Tip: Use an electric mixer on medium speed for about 2 minutes.

7. 7

   Pour the cheesecake batter into the prepared pan and smooth the top.

   Tip: Use an offset spatula or a knife to smooth the top of the cheesecake.

8. 8

   Refrigerate the cheesecake for at least 4 hours or overnight.

   Tip: Let it sit at room temperature for 30 minutes before serving.

9. 9

   Top with the melted butter and heavy cream, spreading evenly.

   Tip: Use a spatula or knife to spread the topping evenly.