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Ultra-Creamy Baked White Chocolate Cheesecake (No Water Bath Needed)

A perfect slice of baked white chocolate cheesecake with a golden-brown top, resting on a white plate.
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Make this rich, smooth white chocolate cheesecake that achieves a creamy texture without needing a water bath. This recipe delivers a showstopper dessert perfect for celebrations.

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 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 protect it from any potential water exposure, even though we are not using a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 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. Remove from the oven and let it cool while you prepare the filling.
  3. Reduce the oven temperature to 300°F (150°C).
  4. Prepare the white chocolate: Melt the white chocolate using a double boiler or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
  5. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, scraping down the sides. Add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined.
  6. Beat in the slightly cooled melted white chocolate until fully incorporated. Do not overmix.
  7. Add the eggs one at a time, beating only until each egg is just mixed in. Stir in the sour cream by hand until the batter is uniform.
  8. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  9. Bake for 60 to 75 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 1 inch), and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent 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.
  12. Before serving, carefully run a thin knife around the edge of the pan before releasing the springform side. Top with white chocolate ganache or fresh berries if desired.

Notes

  • Use room temperature ingredients for the cream cheese, eggs, and sour cream; this prevents lumps and ensures a smooth filling.
  • Do not overbeat the batter once the eggs are added; excess air causes rising and subsequent cracking as it cools.
  • If you want a festive look, use a red velvet or Oreo crust instead of graham crackers.

Nutrition

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