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

A thick slice of creamy white chocolate cheesecake with a golden-brown top, served on a white plate.
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Make this showstopper dessert for your next gathering. This recipe yields an unbelievably rich, smooth, and creamy white chocolate cheesecake without requiring a difficult water bath, ensuring a perfect top every time.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees F. 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 from the oven and let cool while you prepare the filling.
  3. Beat the softened cream cheese in a large bowl with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  4. Add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined and smooth. Do not overmix.
  5. Pour the slightly cooled melted white chocolate into the cream cheese mixture and mix on low speed until fully incorporated.
  6. Add the eggs one at a time, mixing only until each egg is just blended into the batter. Stop mixing as soon as the last egg is incorporated.
  7. Gently mix in the sour cream until the batter is uniform.
  8. Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
  9. Bake 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, prop the door open slightly (about 2 inches), and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  11. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover 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 prevents lumps and ensures a velvety smooth texture.
  • Melt your white chocolate gently using a double boiler or in short bursts in the microwave to prevent scorching.
  • For an elegant dessert presentation, top the chilled cheesecake with fresh raspberries or a simple white chocolate ganache.

Nutrition

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