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

A perfect slice of super creamy white chocolate cheesecake with a thick graham cracker crust on a white plate.
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Make a restaurant-quality, rich, and smooth white chocolate cheesecake without the stress of a water bath. This foolproof recipe delivers an unbelievably creamy texture perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 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 Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent leaks.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until completely smooth, scraping down the sides of the bowl often. Do not overmix; stop when just combined and smooth.
  4. Gently mix in the slightly cooled, melted white chocolate until just incorporated.
  5. Beat in the eggs one at a time, mixing only until each egg is blended into the batter. Do not beat after the last egg is added.
  6. Mix in the sour cream until the batter is uniform and silky.
  7. Pour the filling over the cooled crust. 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-inch area should still have a slight jiggle when gently nudged.
  9. Turn off the oven, prop the oven door open slightly (about 1 inch), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the oven. Let it cool completely on a wire rack to room temperature (about 1 to 2 hours).
  11. Cover the cooled cheesecake 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, eggs, and sour cream; this is key to achieving a silky, lump-free texture.
  • Melt your white chocolate gently using a double boiler or in short bursts in the microwave to prevent scorching.
  • For a variation, swirl in 1/2 cup of raspberry preserves into the batter before baking for a White Chocolate Raspberry Cheesecake.

Nutrition

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