Creamy Baked White Chocolate Cheesecake
Follow this guide to make a rich, smooth baked white chocolate cheesecake with a classic graham cracker crust. This recipe focuses on achieving a creamy texture without cracks.
- Prep Time: 25 min
- Cook Time: 75 min
- Total Time: 100 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1 cup heavy cream
- 8 ounces high-quality white chocolate, melted and slightly cooled
Instructions
- Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- 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 and let cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
- Add 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
- Beat in the eggs one at a time, mixing only until each egg is incorporated.
- Slowly mix in the heavy cream and the cooled, melted white chocolate until the batter is uniform.
- Pour the filling over the cooled crust.
- Create a 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.
- Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still wobble slightly when gently nudged.
- 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 gradual cooling prevents cracking.
- Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
Notes
- For a smooth cheesecake texture, ensure your cream cheese and eggs are at room temperature before starting.
- To prevent cracks, avoid overbeating the batter once the eggs are added, as this incorporates too much air.
- If you prefer a different crust, substitute shortbread crumbs or crushed Oreos for the graham crackers.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 120