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

A perfect slice of creamy white chocolate cheesecake with a graham cracker crust sits on a white plate.
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Make a rich, smooth baked white chocolate cheesecake without using a water bath. This recipe focuses on achieving a creamy texture and preventing cracks.

Ingredients

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  • 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
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 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. Wrap the outside bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually beat in 1 1/2 cups sugar and flour until just combined. Mix in vanilla extract and salt.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  6. Gently fold in the melted white chocolate and sour cream until the batter is uniform.
  7. Pour the filling over the cooled crust. Smooth the top with a spatula.
  8. Place the foil-wrapped pan on a baking sheet. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  9. Turn off the oven. Prop the oven door open about 2 inches with a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
  10. Remove the cheesecake from the oven. Carefully remove the foil. Let it cool completely on a wire rack.
  11. 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 and eggs to ensure a smooth batter.
  • Melt the white chocolate slowly using a double boiler or in short bursts in the microwave to prevent scorching.
  • Do not open the oven door during the initial 60 minutes of baking.

Nutrition

Find it online: https://spoonfulsnap.com/white-chocolate-cheesecake-recipe-no-fail/