White Chocolate Baked Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making this white chocolate baked cheesecake has become my go to dessert when I want something elegant but achievable on a weeknight. The whole thing comes together in just an hour from start to finish, which means you can have a restaurant quality dessert without spending all day in the kitchen. I love that cream cheese provides natural probiotics that support digestive health while creating that signature creamy texture we all crave. The recipe is straightforward enough that even if you're new to cheesecake baking, you'll find success here. There's something magical about how white chocolate melts into the filling, creating this dreamy richness that everyone seems to adore.
Ella x
Ingredients
- 120graham cracker crumbs
- 50 gunsalted butter
- 400 gwhite chocolate chips
- 500 ggranulated sugar
- 4 egglarge eggs
- 500 gcream cheese
- 1 mlvanilla extract
- 50 gall-purpose flour
- 5 gsalt
- 250 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a 20cm (8 inch) springform pan by greasing the sides and lining the bottom with parchment paper.
Tip: Use a high-quality springform pan to ensure easy release.
- 2
In a medium bowl, mix together the graham cracker crumbs, butter, and salt until well combined.
Tip: Use your fingertips or a pastry blender to work the butter into the crumbs.
- 3
Press the crumb mixture evenly into the prepared pan.
Tip: Make sure to press the crumbs firmly into the corners of the pan.
- 4
Bake the crust for 15 minutes, then set it aside to cool.
Tip: Don't worry if the crust browns a bit - it's normal!
- 5
In a large mixing bowl, beat the cream cheese until smooth.
Tip: Use an electric mixer to beat the cream cheese until it's light and fluffy.
- 6
Add the white chocolate chips and beat until well combined.
Tip: Use a spatula to scrape down the sides of the bowl as needed.
- 7
Beat in the granulated sugar until well combined.
Tip: Use a rubber spatula to scrape down the sides of the bowl as needed.
- 8
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Use an electric mixer to beat the eggs until they're fully incorporated.
- 9
Beat in the vanilla extract.
Tip: Use a rubber spatula to scrape down the sides of the bowl as needed.
- 10
Pour the cheesecake batter into the prepared pan over the crust.
Tip: Use a spatula to spread the batter evenly.
- 11
Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
Tip: Don't overbake - the cheesecake will continue to set as it cools.
- 12
Let the cheesecake cool completely in the pan before refrigerating it for at least 4 hours.
Tip: Use a wire rack to cool the cheesecake if you have one.
- 13
Once the cheesecake is chilled, release it from the pan and transfer it to a serving plate.
Tip: Use a spatula to loosen the cheesecake from the pan if needed.
- 14
Slice and serve the cheesecake chilled.
Tip: Use a sharp knife to slice the cheesecake and a spatula to transfer it to serving plates.
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