Print

Ultimate Creamy White Chocolate Cheesecake (No Water Bath Needed)

A close-up, sunlit slice of creamy white chocolate cheesecake with a thick graham cracker crust served on a speckled plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this showstopper white chocolate cheesecake that is unbelievably creamy and rich without needing a water bath. This recipe delivers a restaurant-quality dessert perfect for any celebration.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 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 1/4 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • For Topping (Optional): White chocolate ganache or fresh raspberries

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the graham cracker crumbs, 1/3 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Melt the white chocolate chips gently using a double boiler or short bursts in the microwave. Set aside to cool slightly.
  4. Beat the softened cream cheese in a large bowl with an electric mixer until smooth. Scrape down the sides of the bowl.
  5. Gradually beat in the 1 1/4 cups sugar, vanilla extract, and salt until fully incorporated.
  6. Beat in the melted white chocolate until the mixture is smooth.
  7. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix once the eggs are added.
  8. Mix in the sour cream until just combined.
  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.
  11. Turn off the oven, prop the oven door open slightly (about 2 inches), and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.
  14. Before serving, top with ganache or fresh raspberries if desired. Run a thin knife around the edge before releasing the springform side.

Notes

  • For the creamiest texture, make sure your cream cheese is fully softened to room temperature before starting.
  • If you choose to use a raspberry swirl, mix 1/2 cup of raspberry puree into 1/4 of the cheesecake batter before pouring it into the crust, then gently swirl it on top.
  • This recipe avoids the water bath by cooling the cheesecake slowly inside the turned-off oven.

Nutrition

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