Go Back

White Chocolate Strawberry Cheesecake

This ultra-creamy cheesecake features a velvety white chocolate filling, a buttery crunchy crust, and a fresh strawberry topping, making it a perfect summer dessert for special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs or digestive biscuits, finely crushed Use gluten-free crackers to make crust gluten-free
  • 6 tablespoons 6 tablespoons unsalted butter, melted
  • 2 tablespoons 2 tablespoons granulated sugar
For the Filling
  • 24 ounces 24 ounces full-fat cream cheese, room temperature Important for a lump-free batter
  • 1 cup 1 cup granulated sugar
  • 8 ounces 8 ounces white chocolate, finely chopped Use good-quality couverture for best flavor
  • 3 large 3 large eggs, room temperature
  • 1/2 cup 1/2 cup sour cream, room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 tablespoon 1 tablespoon cornstarch Helps stabilize the filling
For the Strawberry Topping
  • 2 cups 2 cups fresh strawberries, hulled and halved
  • 1/3 cup 1/3 cup granulated sugar
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 teaspoon 1 teaspoon cornstarch mixed with 1 tablespoon water (optional) For a thicker glaze

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Baking
  1. 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.
  2. 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.
Cooling
  1. 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.
Topping and Serving
  1. 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.
  2. For a thicker glaze, stir in the cornstarch slurry and cook 1 more minute until glossy. Cool to room temperature.
  3. 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

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.