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Creamy Baked White Chocolate Cheesecake (No Water Bath)

A thick, creamy slice of white chocolate cheesecake with a graham cracker crust on a white plate.
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Make a restaurant-quality, smooth white chocolate cheesecake at home. This recipe delivers a rich, decadent texture without the need for a water bath, making it an easy yet elegant dessert.

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
  • 1 1/2 cups white chocolate chips, melted and slightly cooled
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, 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 into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Melt the white chocolate chips slowly in a microwave or double boiler until smooth. Set aside to cool slightly; do not let it set up hard.
  4. Prepare 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.
  5. Beat in 1 cup sugar, vanilla extract, and salt until just combined. Do not overmix.
  6. Beat in the slightly cooled melted white chocolate until fully incorporated.
  7. Beat in the sour cream until smooth.
  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 develops air, which causes cracks.
  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 55 to 65 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 gradual cooling helps prevent cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, cover the pan loosely with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a smooth, creamy texture, ensure your cream cheese, eggs, and sour cream are at true room temperature before starting.
  • If you wish to top this with berries, wait until the cheesecake is fully chilled before adding any topping.
  • To easily remove the foil after chilling, tear it away carefully from the sides of the pan.

Nutrition

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