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

A perfect slice of rich white chocolate cheesecake with a thick graham cracker crust sitting on a white plate.
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Make this showstopper white chocolate cheesecake that delivers an unbelievably rich, smooth, and creamy texture without the need for a water bath. This recipe is designed to be straightforward, resulting in a decadent dessert perfect for any celebration.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing the bottom and sides.
  2. Make the crust: Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  4. Gradually add the 1 1/2 cups of sugar, vanilla extract, and salt. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Stop mixing as soon as the last egg is blended in.
  6. Slowly pour the slightly cooled, melted white chocolate into the cream cheese mixture. Mix on low speed until the chocolate is fully incorporated and the filling is silky smooth.
  7. 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.
  8. 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.
  9. 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 cracks.
  10. 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.
  11. When ready to serve, run a thin knife around the edge before releasing the springform side. Top with fresh raspberries or white chocolate shavings if desired.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this is key to achieving an ultra-creamy texture.
  • Melt your white chocolate gently using a double boiler or in short bursts in the microwave to prevent scorching.
  • For the silkiest filling, ensure you scrape down the bowl frequently while mixing.
  • If you want a White Chocolate Raspberry Cheesecake, swirl 1/2 cup of raspberry puree (strained) into the batter just before baking.

Nutrition

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