White Chocolate and Cocoa Nib Cheesecake
An elegant, silky cheesecake that balances the creamy sweetness of premium white chocolate with the sophisticated, nutty crunch of roasted cocoa nibs. This decadent dessert features a buttery graham cracker crust and a velvety filling that melts in your mouth.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely ground
- 4 tbsp unsalted butter melted
- 16 oz cream cheese softened to room temperature
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 6 oz white chocolate high quality, melted and slightly cooled
- 0.5 cup sour cream full fat
- 1 tsp vanilla extract pure extract preferred
- 0.25 cup roasted cocoa nibs plus extra for garnish
Notes
For the best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the chilled cheesecake tightly in plastic wrap and foil for up to 1 month. Serve with a drizzle of raspberry coulis to cut through the richness.