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Foolproof Baked White Chocolate Cheesecake: Creamy and Crack-Free

A thick slice of creamy white chocolate cheesecake with a golden-brown top and graham cracker crust, served on a white plate.
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Create a showstopper dessert with this foolproof baked white chocolate cheesecake recipe. You achieve a luxuriously smooth, creamy texture without worrying about cracks, thanks to simple, tested steps. This elegant white chocolate dessert is perfect for holidays and special occasions.

Ingredients

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  • 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 granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 12 ounces high-quality white chocolate, melted and slightly cooled
  • 3 large eggs
  • 1/4 cup sour cream
  • Optional topping: White chocolate ganache or fresh raspberries

Instructions

  1. Prepare the crust: Preheat your oven to 325 degrees F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Let it cool completely.
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in. Place the wrapped pan into a larger roasting pan.
  3. Make the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  4. Add the cream and white chocolate: Beat in the heavy cream until combined. Slowly pour in the melted and cooled white chocolate, mixing on low speed until just incorporated. Do not overmix.
  5. Add eggs and sour cream: Beat in the eggs one at a time, mixing only until each egg disappears into the batter. Mix in the sour cream last until the batter is uniform.
  6. Pour and bake: Pour the filling over the cooled crust. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is your water bath.
  7. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  8. Cool slowly: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Chill: Remove the cheesecake from the water bath and foil. Let it cool on a wire rack to room temperature (about 1 hour). Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Serve: Remove the sides of the springform pan. Top with ganache or berries if desired.

Notes

  • Use high-quality white chocolate bars or chips for the best flavor and smoothest melt.
  • Ensure all cold ingredients, especially the cream cheese, are truly at room temperature to prevent lumps in your batter.
  • For the creamiest texture, melt the white chocolate gently over a double boiler or in short bursts in the microwave, stirring often.
  • If you skip the water bath, bake at 300 degrees F and check frequently, but the water bath greatly improves the creamy texture.

Nutrition

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