White Chocolate Strawberry Cheesecake

Here’s a luxurious White Chocolate Strawberry Cheesecake with a creamy baked filling, fresh strawberry topping, and silky white chocolate flavor throughout.

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🍓 White Chocolate Strawberry Cheesecake (Serves 10–12)

⏱ Time

• Prep: 35 minutes

• Bake: 70 minutes

• Chill: 6 hours or overnight

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Ingredients

Crust

• 2 cups graham cracker crumbs (or vanilla wafer crumbs)

• ½ cup unsalted butter, melted

• 2 tablespoons sugar

• ¼ teaspoon salt

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White Chocolate Cheesecake Filling

• 24 oz (680 g) cream cheese, room temperature

• ¾ cup granulated sugar

• 8 oz white chocolate, finely chopped

• ½ cup heavy cream

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 tablespoon cornstarch (or flour)

• ¼ teaspoon salt

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Strawberry Topping

• 2½ cups fresh strawberries, hulled & sliced

• ½ cup sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 2 tablespoons water

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Directions

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1. Prepare the Pan

1. Preheat oven to 325°F (165°C).

2. Grease a 9-inch springform pan.

3. Wrap outside tightly with 2 layers of foil.

4. Set aside a roasting pan for water bath.

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2. Make the Crust

1. Mix crumbs, sugar, salt, and melted butter.

2. Press firmly into bottom of pan.

3. Bake 10 minutes.

4. Let cool slightly.

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3. Melt the White Chocolate

1. Heat heavy cream until just steaming.

2. Pour over chopped white chocolate.

3. Let sit 1 minute, then stir until smooth.

4. Cool slightly (lukewarm, not hot).

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4. Make the Cheesecake Filling

1. Beat cream cheese on low speed until smooth.

2. Add sugar and mix until combined.

3. Add melted white chocolate mixture and vanilla.

4. Mix in cornstarch and salt.

5. Add eggs one at a time, mixing gently.

6. Pour filling over crust and smooth top.

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5. Bake (Water Bath)

1. Place pan into roasting pan.

2. Pour hot water halfway up sides.

3. Bake 60–70 minutes, until:

   • Edges are set

   • Center slightly jiggles

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6. Cool & Chill

1. Turn oven off, crack door open.

2. Let cheesecake sit inside 1 hour.

3. Remove and cool completely.

4. Refrigerate at least 6 hours or overnight.

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7. Make Strawberry Topping

1. Combine strawberries, sugar, and lemon juice in saucepan.

2. Cook until berries release juices (5–7 minutes).

3. Mix cornstarch with water and stir in.

4. Cook until thickened (1–2 minutes).

5. Cool completely.

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8. Assemble

• Spoon cooled strawberry topping over chilled cheesecake.

• Garnish with fresh strawberries or white chocolate curls.

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Tips for Best Results

✔ Use room-temperature ingredients
✔ Mix on low speed
✔ Cool gradually to avoid cracks
✔ Add topping just before serving

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Variations

• Chocolate Crust: Use crushed chocolate cookies

• Swirl Style: Swirl strawberry sauce into batter before baking

• Mini Cheesecakes: Bake 25–30 minutes in muffin tin

• No-Bake Version: Use gelatin + whipped cream