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Ultimate Creamy White Chocolate Cheesecake (Foolproof Baked Recipe)

A perfect slice of creamy white chocolate cheesecake with a graham cracker crust, topped with whipped cream and toasted coconut flakes.
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Make this rich white chocolate cheesecake for a showstopping dessert. This foolproof baked recipe delivers an unbelievably smooth and creamy texture without needing a water bath, making it perfect for any special occasion.

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, melted and slightly cooled
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 4 ounces white chocolate, finely chopped (for topping)

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.
  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 with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined and smooth. Do not overmix.
  5. Pour in the slightly cooled melted white chocolate and mix on low speed until incorporated.
  6. Add the eggs one at a time, mixing only until each egg is blended into the batter. Mix in the sour cream until the batter is uniform and creamy.
  7. Pour the filling over the cooled crust. Smooth the top with a spatula.
  8. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight wobble when gently shaken.
  9. 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.
  10. 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.
  11. To serve, gently run a thin knife around the edge before releasing the springform side. Top with finely chopped white chocolate just before serving.

Notes

  • For the creamiest texture, make sure your cream cheese, eggs, and sour cream are at true room temperature.
  • If you want a white chocolate raspberry cheesecake variation, swirl 1/2 cup of raspberry puree into the batter before baking.
  • To ensure a smooth cheesecake filling, gently tap the pan on the counter a few times to release any large air bubbles before baking.

Nutrition

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