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Creamy White Chocolate Cheesecake Without Water Bath

A perfect slice of creamy white chocolate cheesecake with a graham cracker crust sitting on a white plate.
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Make a rich, smooth white chocolate cheesecake that stays perfectly creamy without needing a water bath. This recipe is ideal for special occasions.

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 high-quality white chocolate, melted and slightly cooled
  • 1/2 cup sour cream, room temperature

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. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until fully combined. 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 white chocolate and the sour cream until the batter is uniform and smooth.
  6. Pour the filling over the cooled crust. Place the foil-wrapped pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. (Note: Even without a water bath, this helps maintain moisture.)
  7. Bake for 60 to 75 minutes, or until the edges are set and the center jiggles slightly when gently nudged.
  8. 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 prevents cracking.
  9. Remove the cheesecake from the oven and the water bath. Remove the foil. Let it cool completely on a wire rack.
  10. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use high-quality white chocolate for the best flavor and smoothest melt.
  • Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing for a lump-free batter.
  • For a raspberry swirl, reserve 1/2 cup of the cheesecake batter and gently fold in 1/2 cup of seedless raspberry jam. Swirl this mixture over the top of the main batter before baking.

Nutrition

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