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Ultimate Creamy Baked White Chocolate Cheesecake (No-Fail Recipe)

A thick, creamy slice of white chocolate cheesecake with a graham cracker crust sitting on a white plate.
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Make a restaurant-quality, rich white chocolate cheesecake with a silky smooth texture. This recipe focuses on simple steps to achieve a perfect, crack-free top, making it ideal for novice bakers creating an elegant dessert for celebrations.

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 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
  • 3 large eggs, room temperature

Instructions

  1. Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by wrapping the outside bottom and sides tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool completely.
  3. Prepare the white chocolate: Gently melt the white chocolate in a double boiler or in the microwave in short intervals, stirring until smooth. Set aside to cool slightly, ensuring it is not hot when added to the batter.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides.
  5. Gradually add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  6. Pour in the heavy cream and mix on low speed until incorporated.
  7. Beat in the melted, cooled white chocolate until the mixture is uniform.
  8. Add the eggs one at a time, mixing on low speed after each addition until the yolk just disappears into the batter. Stop mixing immediately after the last egg is incorporated. Overmixing adds air, which causes cracking.
  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. Create the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  11. 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.
  12. 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 drastic temperature changes that cause cracks.
  13. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  14. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For an elegant dessert, top the chilled cheesecake with a simple white chocolate ganache or fresh raspberries before serving.
  • If you prefer a no-water bath method, ensure all ingredients are at room temperature and mix the batter slowly, stopping as soon as the eggs are incorporated. Cool it slowly in the turned-off oven as described above.
  • Use high-quality white chocolate for the best rich flavor in this decadent white chocolate dessert.

Nutrition

Find it online: https://cookincorner.com/white-chocolate-cheesecake-no-fail-recipe/