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Ultimate Baked White Chocolate Cheesecake with Vanilla Wafer Crust

A thick slice of creamy white chocolate cheesecake with a graham cracker crust, sitting on a light plate.
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Follow this guide to create a rich, creamy, and crack-free baked white chocolate cheesecake using a simple vanilla wafer crust. This is the best white chocolate cheesecake recipe for a decadent dessert.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer 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
  • 1 cup white chocolate, melted and slightly cooled
  • 4 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the vanilla wafer crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the 1 1/2 cups sugar, vanilla extract, and salt. Beat until just combined. Do not overmix.
  4. Pour the slightly cooled melted white chocolate into the cream cheese mixture and mix on low speed until fully incorporated.
  5. Add the eggs one at a time, mixing only until each egg is blended into the batter. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps achieve a perfect cheesecake texture.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a white chocolate raspberry swirl cheesecake, reserve 1 cup of the plain batter and swirl in 1/2 cup of raspberry puree before baking.
  • To achieve a creamy texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you skip the water bath, you risk a dry texture and potential cracking.

Nutrition

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