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Ultimate Creamy Baked White Chocolate Cheesecake (No Water Bath Needed)

A perfect slice of creamy white chocolate cheesecake with a graham cracker crust and white chocolate glaze drizzled on top.
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Make a rich, smooth, and decadent white chocolate cheesecake without the hassle of a water bath. This recipe delivers a showstopper dessert perfect for holidays or any special occasion.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 12 ounces good quality white chocolate, melted and slightly cooled
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until completely smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  5. Gently fold in the melted and cooled white chocolate until just combined.
  6. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  7. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, gently warm the heavy cream until hot but not boiling. Pour the warm cream over the top of the chilled cheesecake and spread evenly for a simple glaze. Let the glaze set slightly before slicing.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps and ensures a creamy cheesecake texture.
  • For a richer flavor, use high-quality white chocolate bars instead of chips.
  • If you want a fruit swirl, reserve 1/2 cup of the cream cheese mixture before adding the eggs, swirl in 1/4 cup of raspberry puree, and layer it on top of the batter before baking.

Nutrition

Find it online: https://yummagnet.com/white-chocolate-cheesecake-recipe-no-crack/