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Ultimate Creamy Baked White Chocolate Cheesecake (No Cracks Guarantee)

A close-up of a creamy slice of white chocolate cheesecake with a golden-brown graham cracker crust.
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Make a restaurant-quality, showstopper white chocolate cheesecake that is unbelievably smooth and creamy. This recipe uses techniques to prevent cracking, giving you a perfect, elegant dessert for any celebration.

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 full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 12 ounces high-quality white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/4 cup sour cream, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). 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 two layers of heavy-duty aluminum foil. This prevents water from leaking in. Place the wrapped pan inside a larger roasting pan.
  3. Melt the white chocolate: Gently melt the white chocolate using a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly. Do not let it get too hot or it can curdle the cream cheese.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, scraping down the sides often. This step is key for ultimate smoothness.
  5. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until just combined. Do not overmix.
  6. Slowly beat in the heavy cream. Then, mix in the slightly cooled melted white chocolate until fully incorporated.
  7. Add the eggs one at a time, mixing on low speed only until each egg is just blended into the batter. Mix in the sour cream last. Stop mixing as soon as the batter is uniform.
  8. Pour the batter over the cooled crust in the springform pan.
  9. Bake using the water bath: Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly.
  10. Cool the cheesecake 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.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  12. Chill: Cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at true room temperature before mixing.
  • To avoid lumps from the white chocolate, make sure it is melted smoothly and cooled slightly before adding it to the cream cheese mixture.
  • If you skip the water bath, bake at 300°F (150°C) for 70-80 minutes and follow the slow cooling process in the oven.
  • Top with fresh raspberries or a simple white chocolate ganache before serving for an elegant dessert.

Nutrition

Find it online: https://cravybite.link/white-chocolate-cheesecake-ultimate-creamy-recipe/