Print

Creamy No-Fail White Chocolate Cheesecake

Close-up of a creamy slice of white chocolate cheesecake featuring a vibrant raspberry swirl topping and graham cracker crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a rich, creamy white chocolate cheesecake that sets perfectly without needing a water bath.

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 cup all-purpose flour
  • 4 large eggs
  • 12 ounces good quality white chocolate, melted and slightly cooled
  • 1/2 cup sour cream
  • Optional: 1 cup raspberry preserves for swirl

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. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, and flour, mixing until just combined. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  5. Gently fold in the slightly cooled melted white chocolate and the sour cream until the batter is uniform.
  6. Pour the batter over the cooled crust.
  7. For the optional swirl: Warm the raspberry preserves slightly. Drop spoonfuls over the batter. Use a knife to gently swirl the preserves into the batter.
  8. Bake for 55 to 65 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  9. 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 prevents cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Once cool, cover the pan and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use high-quality white chocolate for the best flavor and texture.
  • Ensure your cream cheese and eggs are at room temperature before starting.
  • If you skip the raspberry swirl, you can top the finished cheesecake with fresh berries.

Nutrition

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