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Ultimate Creamy White Chocolate Cheesecake (No Water Bath Needed)

A rich slice of white chocolate cheesecake with a raspberry swirl on a white plate.
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Make a show-stopping, restaurant-quality white chocolate cheesecake that is incredibly creamy and smooth. This recipe skips the tricky water bath, making it perfect for special occasions or any time you crave a decadent dessert.

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 full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 12 ounces good quality white chocolate, melted and slightly cooled
  • 3 large eggs, room temperature
  • Optional: 1 cup raspberry puree for swirling

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 prevent leaks.
  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. Let cool while you prepare the filling.
  3. Prepare the white chocolate: Melt the white chocolate using a double boiler or microwave in short bursts. Set aside to cool slightly so it does not scramble the eggs.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  5. 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 slightly cooled melted white chocolate until smooth.
  8. Add the eggs one at a time, mixing on low speed after each addition until just blended. Stop mixing as soon as the last egg disappears into the batter.
  9. Pour the filling over the cooled crust. If using raspberry puree, dollop spoonfuls over the top and gently swirl with a knife.
  10. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight wobble.
  11. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at true room temperature.
  • If you are planning your weekly meals, this cheesecake is a great weekend project that pairs well with simple weeknight dinners, unlike complex meal planning that requires constant attention.
  • If you want an elegant topping, garnish with fresh raspberries or shaved white chocolate before serving.

Nutrition

Find it online: https://kitchenuser.net/creamy-white-chocolate-cheesecake-recipe/