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The Ultimate Creamy White Chocolate Cheesecake (No Water Bath)

A thick, creamy slice of white chocolate cheesecake with a golden graham cracker crust, sitting on a white plate.
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Create a showstopper dessert with this baked white chocolate cheesecake recipe. It delivers an unbelievably rich, smooth, and creamy texture without needing a water bath, making it a foolproof recipe 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 full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup white chocolate, finely chopped or chips, melted and slightly cooled
  • 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 to prevent water seepage, even though you are not using a water bath.
  2. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar. Pour melted butter over the mixture and press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Beat the softened cream cheese in a large bowl with an electric mixer until completely smooth, about 3 minutes. Scrape down the sides.
  4. Add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  5. Pour the slightly cooled, melted white chocolate into the cream cheese mixture and mix on low speed until fully incorporated.
  6. Add the eggs one at a time, mixing only until each egg is just blended into the batter. Overmixing eggs causes air bubbles, which lead to cracks.
  7. Gently mix in the sour cream until the batter is uniform and silky.
  8. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles trapped in the batter.
  9. 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.
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool slowly inside the turned-off oven for 1 hour. This slow cooling prevents cracking.
  11. 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.

Notes

  • For the creamiest texture, ensure your cream cheese, eggs, and sour cream are at true room temperature before starting.
  • If you want a flavor twist, gently swirl 1/2 cup of raspberry puree into the batter just before baking.
  • To achieve a perfectly smooth top without a water bath, focus on not overmixing the batter once the eggs are added and use the slow cooling method in the oven.

Nutrition

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