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

A close-up, appetizing slice of creamy white chocolate cheesecake resting on a white plate, showing a thick graham cracker crust.
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Create a showstopper dessert with this recipe for an unbelievably rich, smooth, and creamy white chocolate cheesecake. We skip the water bath to make this decadent dessert simple for your home kitchen.

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
  • 1 cup sour cream, room temperature
  • 12 ounces high-quality white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature
  • Optional: Raspberry sauce or fresh berries for topping

Instructions

  1. Prepare your 9-inch springform pan by wrapping the outside bottom and sides tightly with heavy-duty aluminum foil to prevent water seepage, even though we are not using a water bath.
  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 at 350°F (175°C) for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Melt the white chocolate using a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly; it should still be pourable but not hot.
  4. In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until completely smooth, scraping down the sides of the bowl often. This step is key for a smooth cheesecake filling.
  5. Beat in the sour cream until just combined.
  6. Slowly pour in the slightly cooled melted white chocolate and mix on low speed until fully incorporated. Do not overmix.
  7. Add the eggs one at a time, mixing on low speed only until each egg is just blended into the batter. Overmixing eggs introduces air, which causes cracks.
  8. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  9. Bake at 325°F (160°C) for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  12. Before serving, run a thin knife around the edge before releasing the springform side. Top with raspberry sauce or fresh berries if desired.

Notes

  • Use full-fat, brick-style cream cheese for the richest texture. Do not use low-fat or whipped varieties.
  • Ensure all dairy ingredients (cream cheese, sour cream) are at true room temperature to prevent lumps in your smooth cheesecake filling.
  • For the best flavor, use a good quality white chocolate bar rather than chips, as chips contain stabilizers that affect texture.

Nutrition

Find it online: https://tastethisplate.com/white-chocolate-cheesecake-recipe-easy/