Preparation Steps

• Preheat the oven to 325°F. Coat a 9-inch springform pan with nonstick spray. Wrap aluminum foil tightly around the bottom of the pan to prevent water leakage during the water bath baking.
• In a stand mixer fitted with the whisk attachment, beat together cream cheese, butter, sugar, salt, and vanilla extract on medium-high speed for 2 minutes. Add eggs and mix for another 2 minutes. Set aside.
• Place white chocolate in a heat-safe bowl. Set the bowl over a saucepan of simmering water (double boiler). Stir frequently until melted and smooth. Remove from heat.
• With the mixer on low, slowly drizzle melted white chocolate into the batter. Increase mixer speed to high and mix for 5 minutes until fluffy.
• Pour batter into prepared pan. Place the springform pan inside a large roasting pan. Add hot water to roasting pan about 1 inch deep. Bake for 45-50 minutes until top is golden and center mostly set with slight jiggle. Turn off oven and prop door open; leave cake inside for 1 hour.
• Remove cake from water bath and foil. Let cool to room temperature, then cover and refrigerate at least 3 hours or overnight until fully chilled.
• Before serving, run a butter knife around pan edges to loosen cake.
• Garnish with whipped cream and/or berries if desired.