White Chocolate Strawberry Cheesecake
I first made this White Chocolate Strawberry Cheesecake one warm spring afternoon when my grandmother brought a basket of fragrant strawberries to my kitchen. The sweet, sun-warmed berries and the bright aroma of melted white chocolate felt like a celebration in a bowl, and I wanted to capture that joy in a dessert everyone could share. As I stirred the glossy white chocolate into the silky cream cheese, the kitchen filled with a soft, comforting sweetness that still makes me smile.
This cheesecake became a weekend tradition at our house because it is both elegant and comforting: velvety filling, a buttery crunchy crust, and a glossy strawberry topping. If you enjoy variations on classic cheesecake, you might also like a similar flavor pairing in this cranberry variant I found inspiring: cranberry white chocolate cheesecake recipe.
What Makes This Recipe Special
• It balances sweet white chocolate with bright, lightly tart strawberries for a layered flavor experience.
• It is family-approved and holds its shape beautifully for parties or special occasions.
• Practical advantages: can be made a day ahead, freezes well, and is adaptable for dietary needs like gluten-free or lower sugar.
Why readers will love it: the texture is ultra-creamy, the crust adds a pleasant crunch, and the strawberry topping adds fresh color and brightness.
Ingredients You’ll Need
For the Crust:
- 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuits, finely crushed (use gluten-free crackers to make crust gluten-free)
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 24 ounces (680 g) full-fat cream cheese, room temperature (important for a lump-free batter)
- 1 cup (200 g) granulated sugar
- 8 ounces (225 g) white chocolate, finely chopped (use good-quality couverture for best flavor)
- 3 large eggs, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch (helps stabilize the filling)
For the Strawberry Topping:
- 2 cups (300 g) fresh strawberries, hulled and halved
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker glaze)
Notes:
- Use full-fat dairy for the richest texture.
- If substituting white chocolate chips, melt gently to avoid graininess.
- For a lighter version, replace half the sugar with a sugar substitute that measures cup-for-cup.
How to make White Chocolate Strawberry Cheesecake
Step 1: Prepare and preheat
Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with two layers of heavy-duty foil if you plan to bake in a water bath.
Step 2: Make the crust (about 10 minutes)
In a bowl, mix the graham crumbs, melted butter, and sugar until the texture resembles wet sand. Press evenly into the bottom (and slightly up the sides) of the springform pan. Freeze 10 minutes to set, or bake 8 to 10 minutes until fragrant and lightly browned. Allow to cool.
Step 3: Melt the white chocolate (5 to 7 minutes)
Gently melt the chopped white chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly so it is warm but not hot.
Step 4: Make the filling (10 minutes)
In a large bowl, beat the room-temperature cream cheese until smooth and creamy, about 2 to 3 minutes. Gradually add the sugar and beat until glossy. Beat in the slightly cooled melted white chocolate until fully incorporated. Add eggs one at a time, beating on low speed and scraping the bowl between additions. Mix in sour cream, vanilla, and cornstarch until just combined. The batter should be thick, silky, and free of lumps.
Step 5: Bake the cheesecake with a water bath (50 to 65 minutes)
Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform. Bake at 325°F (163°C) for 50 to 65 minutes. The edges should be set and slightly puffed while the center remains gently jiggly like gelatin.
Step 6: Cool gradually (at least 3 hours, overnight best)
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove the pan from the water bath and let cool to room temperature. Refrigerate at least 4 hours, ideally overnight, until fully set.
Step 7: Make the strawberry topping (10 to 12 minutes)
Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring gently, until strawberries release juices and soften, 6 to 8 minutes. For a thicker glaze, stir in the cornstarch slurry and cook 1 more minute until glossy. Cool to room temperature.
Step 8: Assemble and chill (15 minutes)
Spoon or pour the cooled strawberry topping over the chilled cheesecake. Return to the fridge 30 minutes to set the topping. Release and remove the springform ring just before serving.
Tips & Recipe Variations
- Use room-temperature ingredients: this prevents overworking the batter and ensures smooth filling.
- Melt white chocolate slowly using a double boiler to avoid seizing; if it thickens, stir in a teaspoon of neutral oil.
- Water bath tip: wrap the springform pan with foil to keep water out. The bath reduces cracks and gives a creamy finish.
- Avoid overbaking: the center should still wobble slightly; it firms as it cools.
- Variations: swirl in a strawberry puree for ribbons of fruit, or add lemon zest to the filling for brightness.
- Dietary swaps: use gluten-free crumbs for a GF crust; try dairy-free cream cheese and vegan white chocolate for a vegan-friendly version (texture will vary).
- Storage: refrigerate for up to 4 days. Wrap tightly or store in an airtight container. Freeze slices up to 2 months; thaw in the fridge overnight.
How to Serve
- Serve chilled, slices garnished with fresh halved strawberries and a sprig of mint for contrast.
- Pair with light sparkling wine, rosé, or a bright espresso to balance sweetness.
- For plating: use a hot knife (dip in hot water and wipe dry) to get clean slices.
- Serving size: yields about 10 to 12 slices; each slice is approximately 350 to 450 calories depending on portion.
Frequently Asked Questions
Q: Can I make this cheesecake ahead of time?
A: Yes. Make it a day ahead for best texture and flavor. Store refrigerated until serving.
Q: Can I freeze the leftovers?
A: Yes. Wrap individual slices tightly and freeze up to 2 months. Thaw in the refrigerator overnight.
Q: What can I use instead of white chocolate?
A: For a different flavor, use high-quality milk or dark chocolate and reduce sugar slightly to balance sweetness.
Q: How do I prevent the cheesecake from cracking?
A: Bake in a water bath, cool gradually in the oven with the door cracked, and avoid overbeating the batter to limit excess air.
Q: Is there a low-sugar option?
A: Use a granulated sugar substitute that measures cup-for-cup and choose lower-sugar toppings or fresh berries.
Reader Review
“This cheesecake had the creamiest texture I have ever made at home. The white chocolate adds a luxurious sweetness while the strawberries cut through with brightness. It stole the show at our family dinner.” – Lena M.
Conclusion
This White Chocolate Strawberry Cheesecake is one of those recipes that turns an ordinary afternoon into a memory. The contrast between velvety white chocolate filling and bright strawberry topping makes it special, and it is flexible enough to adapt to different diets and occasions. If you want to compare variations or try a different method of assembly, you may enjoy learning from another take on the dessert at White Chocolate Strawberry Cheesecake – A baJillian Recipes. I hope you make this for someone you love and tell me how it turned out.
White Chocolate Strawberry Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with two layers of heavy-duty foil if you plan to bake in a water bath.
- In a bowl, mix the graham crumbs, melted butter, and sugar until the texture resembles wet sand. Press evenly into the bottom (and slightly up the sides) of the springform pan. Freeze for 10 minutes to set, or bake for 8 to 10 minutes until fragrant and lightly browned. Allow to cool.
- Gently melt the chopped white chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly so it is warm but not hot.
- In a large bowl, beat the room-temperature cream cheese until smooth and creamy, about 2 to 3 minutes. Gradually add the sugar and beat until glossy. Beat in the slightly cooled melted white chocolate until fully incorporated.
- Add eggs one at a time, beating on low speed and scraping the bowl between additions. Mix in sour cream, vanilla, and cornstarch until just combined. The batter should be thick, silky, and free of lumps.
- Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform.
- Bake at 325°F (163°C) for 50 to 65 minutes. The edges should be set and slightly puffed while the center remains gently jiggly like gelatin.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove the pan from the water bath and let cool to room temperature. Refrigerate at least 4 hours, ideally overnight, until fully set.
- Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook, stirring gently, until strawberries release juices and soften, 6 to 8 minutes.
- For a thicker glaze, stir in the cornstarch slurry and cook 1 more minute until glossy. Cool to room temperature.
- Spoon or pour the cooled strawberry topping over the chilled cheesecake. Return to the fridge for 30 minutes to set the topping. Release and remove the springform ring just before serving.
Notes
- Vegan Love Letter Pastries: Flaky Strawberry Jam Envelopes - January 16, 2026
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