White Chocolate Cheesecake
This White Chocolate Cheesecake is a showstopping dessert featuring a buttery graham cracker crust and an ultra-creamy filling made with real melted white chocolate and full-fat cream cheese.Baked low and slow in a water bath for a perfectly smooth, crack-free top, it is ideal for special occasions or any time you want to impress. Make it the day before and let it chill overnight for the very best texture and flavor.
Equipment
- 9-inch springform pan
- Electric hand or stand mixer
- Large roasting pan (for water bath)
- Double boiler or microwave-safe bowl
- Heavy-duty aluminum foil
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs about 12 full crackers, finely crushed
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
For the Filling
- 8 oz high-quality white chocolate bars preferred, coarsely chopped
- 24 oz full-fat cream cheese 3 packages of 8 oz each, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup sour cream full-fat, room temperature
- 1/3 cup heavy cream room temperature
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to compact it. Bake for 10 minutes, then set aside to cool completely while you prepare the filling.
- Melt the chopped white chocolate using a double boiler over gently simmering water or in the microwave in 30-second bursts, stirring between each interval. Once fully melted and smooth, set aside and allow it to cool to room temperature.
- In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar together on medium speed for 3 to 4 minutes until completely smooth and fluffy. Scrape down the sides and bottom of the bowl frequently to eliminate any lumps.
- Pour in the cooled melted white chocolate, sour cream, heavy cream, and vanilla extract. Beat on medium-low speed until fully incorporated and silky smooth.
- Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not over-mix once the eggs are added, as this introduces excess air that causes cracks during baking.
- Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, sealing it well to prevent water from seeping in. Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake at 325°F (163°C) for 60 to 70 minutes. The cheesecake is ready when the edges are set and the center still has a gentle jiggle when you shake the pan lightly. The center will firm as it cools.
- Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling prevents cracking from a sudden temperature change.
- Remove the cheesecake from the water bath and carefully discard the foil. Run a thin knife around the inner edge of the pan to release the sides. Refrigerate uncovered for at least 6 hours, or overnight for best results, before releasing the springform and slicing.
Notes
Always use room temperature cream cheese, eggs, and sour cream for the smoothest filling. Do not skip the water bath as it is essential for preventing cracks and achieving a creamy texture. Avoid over-mixing after adding the eggs to prevent excess air bubbles. The cheesecake can be stored covered in the refrigerator for up to 5 days, or frozen tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. For clean slices, dip your knife in hot water and wipe it dry between each cut.