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

A thick, creamy slice of white chocolate cheesecake with a graham cracker crust on a white plate.
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You can make an unbelievably rich, smooth, and creamy white chocolate cheesecake without the stress of a water bath. This recipe delivers a decadent, showstopper dessert that sets perfectly every time.

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 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 good quality white chocolate, melted and slightly cooled

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Reduce the oven temperature to 300°F (150°C).
  4. Melt the white chocolate gently using a double boiler or short bursts in the microwave. Set aside to cool slightly; it should still be pourable but not hot.
  5. Beat the softened cream cheese in a large bowl with an electric mixer until completely smooth, about 3 minutes. Scrape down the sides.
  6. Gradually add the 1 1/2 cups of sugar, vanilla extract, and salt. Beat until just combined and smooth. Do not overmix.
  7. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Stop mixing as soon as the last egg is incorporated.
  8. Slowly pour the slightly cooled, melted white chocolate into the batter while mixing on the lowest speed. Mix only until streaks disappear. This step is key for a smooth filling.
  9. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any 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 wobble when gently nudged.
  11. Turn off the oven, prop the door open slightly (about 1 inch), and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest texture, ensure your cream cheese and eggs are at true room temperature. Cold ingredients lead to lumps.
  • Do not substitute baking chips for good quality white chocolate bars; the stabilizers in chips can affect the texture.
  • If you want a slight tang, add 1 tablespoon of fresh lemon juice with the vanilla extract.
  • This recipe avoids the water bath by using a lower oven temperature and the slow cooling method inside the turned-off oven.

Nutrition

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