White Chocolate Cheesecake

Ingredients

• 1.5 cups graham cracker crumbs
• 2 tbsp granulated sugar – for crust
• 5 tbsp unsalted butter – melted
• 8 ounces white chocolate baking bars – chopped
• 24 ounces cream cheese – at room temperature
• 0.5 cup granulated sugar – for filling
• 1 tbsp cornstarch
• 0.25 tsp fine salt
• 0.5 cup sour cream – at room temperature
• 1 tsp vanilla extract
• 3 eggs – at room temperature
• 8 cups hot water – for water bath

Instructions

1. Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to waterproof; set aside.
2. Stir the graham cracker crumbs, granulated sugar (for crust), and melted butter together until evenly moistened and the texture of wet sand.
3. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake until fragrant and just starting to color, 8–10 minutes. Cool on a rack for 10 minutes, then reduce the oven temperature to 325°F.
4. Melt the white chocolate: Place the chopped white chocolate in a heatproof bowl set over barely simmering water and stir until smooth, 2–4 minutes. Remove from heat and let cool to lukewarm.
5. In a mixer on medium-low speed, beat the cream cheese, granulated sugar (for filling), cornstarch, and fine salt until completely smooth with no lumps, 2–3 minutes, scraping the bowl as needed.
6. Mix in the sour cream and vanilla extract on low speed until combined, about 30 seconds.
7. With the mixer on low, slowly pour in the melted white chocolate and mix just until incorporated.
8. Add the eggs one at a time on low speed, mixing just to combine after each addition, 20–30 seconds each. Do not overmix. Tap the bowl to release excess air.
9. Place the springform pan in a large roasting pan. Pour the filling into the crust and smooth the top. Tap the pan firmly on the counter a few times to pop air bubbles.
10. Pour the hot water into the roasting pan to come halfway up the sides of the springform (about 8 cups). Bake at 325°F until the edges are set and the center wobbles like gelatin, 55–70 minutes.
11. Turn off the oven, prop the door open a few inches, and let the cheesecake cool in the water bath for 1 hour.
12. Remove the springform from the water, discard the foil, and run a thin knife around the edge to loosen. Cool at room temperature for 1 hour.
13. Cover and refrigerate until fully set, at least 8 hours or overnight.
14. Unmold, slice with a hot, dry knife, wiping between cuts, and serve chilled.