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Ultimate Creamy Baked White Chocolate Cheesecake (No Water Bath Needed)

A close-up, appetizing slice of creamy white chocolate cheesecake with a graham cracker crust.
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Create an unbelievably rich, smooth, and creamy white chocolate cheesecake. This foolproof recipe delivers a decadent dessert with a buttery graham cracker crust, requiring no water bath to prevent cracks.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 12 ounces high-quality white chocolate, melted and slightly cooled
  • 1/2 cup sour cream, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling.
  3. Reduce the oven temperature to 300°F (150°C). This lower temperature helps prevent cracking.
  4. Prepare the white chocolate: Melt the white chocolate using a double boiler or in short bursts in the microwave, stirring until completely smooth. Set aside to cool slightly; it should still be pourable but not hot.
  5. Make the filling: In a large bowl using an electric mixer, beat the softened cream cheese until completely smooth, scraping down the sides. Add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined.
  6. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix once the eggs are added.
  7. Gently mix in the sour cream until just combined.
  8. Slowly pour the slightly cooled melted white chocolate into the cream cheese mixture. Mix on low speed until the batter is uniform and silky smooth.
  9. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2-inch area should still have a slight jiggle when gently nudged.
  11. Turn off the oven, prop the door open slightly (about 1 inch), and leave the cheesecake inside the cooling oven for 1 hour. This slow cooling process is the key to avoiding cracks without a water bath.
  12. Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature (about 2 hours).
  13. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this ensures a smooth, lump-free filling.
  • Do not use chocolate chips; use high-quality white chocolate bars or wafers for the best melting consistency and flavor.
  • If you wish to add a raspberry swirl, reserve 1 cup of the plain filling and gently fold 1/2 cup of raspberry puree into it. Swirl the two fillings together before baking.

Nutrition

Find it online: https://alchemychef.com/white-chocolate-cheesecake-recipe-creamy/