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Foolproof, Ultra-Creamy Baked White Chocolate Cheesecake (No Water Bath)

A thick, creamy slice of white chocolate cheesecake with a golden-brown top and graham cracker crust.
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This recipe delivers a smooth, rich, and decadent white chocolate cheesecake that bakes beautifully without needing a water bath, resulting in a perfect texture 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 full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 12 ounces high-quality white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Reduce the oven temperature to 300°F (150°C).
  4. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed until completely smooth, about 3 minutes. Scrape down the sides.
  5. Gradually add the 1 1/2 cups sugar and beat until just combined and smooth. Do not overmix.
  6. Beat in the sour cream, vanilla extract, and flour until just incorporated.
  7. Pour the slightly cooled melted white chocolate into the batter and mix on low speed until fully blended.
  8. Add the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg disappears into the batter. Overmixing eggs causes cracks.
  9. Pour the batter over the cooled crust. Gently tap the pan on the counter a few times to release large air bubbles.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  11. Turn off the oven, prop the oven door open about 2 inches, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the oven, remove the foil, and let it cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator, covered, for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use high-quality white chocolate (containing cocoa butter) for the best flavor and smoothest melt.
  • Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at true room temperature for a lump-free batter.
  • If you wish to add fruit, gently fold 1 cup of fresh or thawed raspberries into the batter just before pouring into the crust.

Nutrition

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