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In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on low until smooth and fluffy, 2-3 minutes
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Melt white chocolate chips according to package directions - I did this in the microwave with a splash of heavy cream to thin it out in 30 second intervals, stirring in between
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Sift flour and sugar together
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Slowly add flour/sugar mixture to the cream cheese a little at a time, still beating on low
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Add vanilla bean paste
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Add melted white chocolate
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Scrape down sides as necessary
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Add eggs, one at a time, making sure that each is incorporated before adding the next
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Turn off mixer, remove bowl from stand, tap bowl on counter several times to get the air bubbles out, set aside for 20-30 minutes
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Preheat oven to 350
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Prepare about 6-8 cups boiling water - depends on the size of your roasting pan
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Pour cheesecake batter into the prepared spring form pan and set the spring form pan into the roasting pan
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Transfer the roasting pan onto the oven rack and carefully and slowly pour boiling water in the roasting pan until halfway up the side of the spring form
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Bake for 45 minutes
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Reduce oven temperature to 325 and bake an additional 60 minutes
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Turn off oven, open door halfway, and leave cheesecake in the oven for another 30 minutes
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Remove from oven and cool completely
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Refrigerate uncovered overnight