Print

Super Creamy No-Water Bath White Chocolate Cheesecake

A thick, creamy slice of white chocolate cheesecake with a graham cracker crust on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a rich, smooth white chocolate cheesecake that bakes perfectly without needing a water bath.

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 cup all-purpose flour
  • 4 large eggs
  • 12 ounces good quality white chocolate, melted and slightly cooled
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Gradually beat in 1 1/2 cups sugar, vanilla extract, and flour until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated.
  6. Gently fold in the melted white chocolate and sour cream until the batter is uniform.
  7. Pour the filling over the cooled crust. Tap the pan gently on the counter a few times to release 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.
  9. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the oven and 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

  • For the smoothest texture, ensure your cream cheese is fully softened to room temperature.
  • Melt the white chocolate gently using a double boiler or in short bursts in the microwave to prevent scorching.
  • If you want a fruit swirl, reserve about 1 cup of the plain filling, swirl in 1/2 cup of raspberry puree into the main batter, then dollop the reserved filling on top and swirl lightly before baking.

Nutrition

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