If you’re searching for a truly showstopping dessert, look no further than this White Chocolate Strawberry Cheesecake. With its dreamy combination of creamy white chocolate, luscious strawberries, and a buttery graham cracker crust, each bite is a celebration of flavor and texture. Whether you’re planning a special gathering or simply want to treat yourself, this cheesecake is a surefire way to impress both your taste buds and your guests. Get ready to fall in love with a dessert that’s as beautiful as it is irresistible!

White Chocolate Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This White Chocolate Strawberry Cheesecake comes together with a handful of classic ingredients, each one playing a crucial role. From the crunchy crust to the rich filling and juicy strawberries, every component brings something special to the table, ensuring a perfectly balanced and decadent dessert.

Graham cracker crumbs: These create the essential base, giving you that signature cheesecake crunch with every bite.
Granulated sugar: Sweetens both the crust and the filling, enhancing every flavor without overpowering the delicate white chocolate.
Unsalted butter, melted: Binds the crust together and adds a rich, buttery finish that pairs perfectly with the creamy filling.
White chocolate, chopped: The star of the show, lending a velvety sweetness and a subtle, luxurious flavor to the cheesecake.
Cream cheese, softened: Provides the signature tang and creamy texture that makes cheesecake so irresistible.
Vanilla extract: Adds a touch of warmth and depth, rounding out the flavors in the cheesecake filling.
Large eggs: Essential for structure, the eggs ensure your cheesecake is set but still rich and luscious.
Sour cream: Brings a silky smoothness and a hint of tang that balances the sweetness beautifully.
Fresh strawberries, chopped: Juicy bursts of berry flavor are woven throughout, making each forkful bright and refreshing.
Whipped cream and extra strawberries (optional): For garnish, these add a festive, bakery-worthy finish to your presentation.

How to Make White Chocolate Strawberry Cheesecake

Step 1: Prepare the Crust

Begin by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Stir until the mixture resembles wet sand and every crumb is coated. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and compact. Bake for 10 minutes, then set aside to cool while you work on the filling.

Step 2: Melt the White Chocolate

Chop your white chocolate and melt it gently, either using a double boiler or by microwaving in 30-second intervals, stirring after each burst until smooth. This step is key for a silky, lump-free filling. Let the melted chocolate cool slightly so it blends seamlessly into your cream cheese mixture.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s light and fluffy. Add the remaining 3/4 cup granulated sugar and the vanilla extract, mixing until smooth. Next, add the eggs one at a time, beating just until each is incorporated. Stir in the sour cream and melted white chocolate, being careful not to overmix—overmixing can lead to cracks. Gently fold in the chopped strawberries, distributing them evenly for bursts of fruity flavor in every slice.

Step 4: Assemble and Bake

Pour the decadent filling over your cooled crust, smoothing the top with a spatula. To help prevent cracks, place a pan of water on the bottom rack of your oven. Bake the cheesecake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour—this gradual cooling helps prevent the dreaded cheesecake cracks!

Step 5: Chill and Garnish

Once the cheesecake has cooled, transfer it to the refrigerator to chill for at least 4 hours, or overnight if you can wait that long. When ready to serve, run a knife around the edge before releasing the springform pan. Pile on the whipped cream and extra strawberries for a beautiful, bakery-style finish that makes your White Chocolate Strawberry Cheesecake truly stunning.

How to Serve White Chocolate Strawberry Cheesecake

Garnishes

A cloud of whipped cream and a generous tumble of fresh strawberries are the ultimate finishing touches for this cheesecake. You can even drizzle a bit of melted white chocolate on top for extra flair. The garnishes don’t just make it look gorgeous—they add layers of texture and flavor, too!

Side Dishes

While this White Chocolate Strawberry Cheesecake is certainly the star of any dessert table, pairing it with a simple fruit salad or a few crisp butter cookies can make for a truly memorable spread. Fresh mint or a scoop of vanilla bean ice cream on the side can also elevate your dessert experience.

Creative Ways to Present

For a special occasion, consider slicing the cheesecake into petite bars or mini rounds for an elegant dessert platter. You could also serve each slice atop a puddle of strawberry coulis or alongside a few candied citrus peels for a pop of color. However you present it, this cheesecake always steals the spotlight!

Make Ahead and Storage

Storing Leftovers

Leftover White Chocolate Strawberry Cheesecake keeps beautifully in the refrigerator. Simply cover the cheesecake (or individual slices) tightly with plastic wrap or foil and store for up to five days. The flavors will actually deepen as it sits, making each bite even more delicious.

Freezing

If you want to make your cheesecake far in advance, you’re in luck! You can wrap the fully chilled, ungarnished cheesecake tightly in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving, and add your garnishes just before bringing it to the table.

Reheating

Cheesecake is best enjoyed chilled or at room temperature, but if you prefer a softer texture, let a slice sit out for 20–30 minutes before serving. Avoid microwaving, as it can cause the filling to separate or become rubbery. A gentle rest at room temp is all you need.

FAQs

Can I use frozen strawberries instead of fresh?

You can use frozen strawberries if fresh aren’t available. Just make sure to thaw and drain them well before folding into the batter, as excess moisture can affect the cheesecake’s texture.

How do I prevent cracks in my cheesecake?

To minimize cracks, avoid overmixing the batter and always bake your cheesecake with a pan of water on the lower oven rack. Also, letting it cool gradually in the oven with the door slightly open works wonders!

Can I substitute the white chocolate with another type Dessert

While the flavor profile will change, you can experiment with milk or dark chocolate for a different twist. Keep in mind that this will create a richer, less delicate flavor than the classic White Chocolate Strawberry Cheesecake.

What’s the best way to slice the cheesecake cleanly?

For neat slices, dip a sharp knife in hot water and wipe it clean between each cut. This prevents sticking and keeps your slices looking bakery-perfect.

Can I make this cheesecake gluten-free?

Absolutely! Simply use gluten-free graham crackers for the crust, and double-check all your ingredient labels to ensure they’re gluten-free. The rest of the recipe remains unchanged.

Final Thoughts

If you’re ready to treat yourself to something truly special, you can’t go wrong with this White Chocolate Strawberry Cheesecake. It’s a dessert that’s sure to turn any occasion into a celebration, and it’s easier to make than you might think. Gather your ingredients, follow these steps, and get ready to enjoy a cheesecake that everyone will be talking about long after the last crumb disappears!

White Chocolate Strawberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a luscious White Chocolate Strawberry Cheesecake combining creamy white chocolate and fresh strawberries atop a buttery graham cracker crust. This rich, velvety dessert is perfect for holiday celebrations or any special occasion, offering a harmonious blend of sweet, fruity, and decadent flavors.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

12 oz white chocolate, chopped
24 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1 1/2 cups fresh strawberries, chopped

Garnish (optional)

Whipped cream
Extra fresh strawberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is well combined and holds together. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
Bake crust: Bake the crust in the preheated oven for 10 minutes to set it. After baking, remove from the oven and allow it to cool while you prepare the filling.
Melt white chocolate: Melt the white chocolate by placing it in a double boiler or heating in the microwave in 30-second intervals, stirring between each until completely smooth and melted. Set aside to cool slightly.
Prepare filling base: In a large mixing bowl, beat the softened cream cheese until fluffy and smooth using an electric mixer. Add 3/4 cup sugar and vanilla extract, then continue to mix until the mixture is creamy and free of lumps.
Add eggs and mix: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps to maintain a smooth texture without overmixing.
Combine sour cream and chocolate: Stir in the sour cream and then gently fold in the melted white chocolate until just combined. Be careful not to overmix to avoid excess air in the batter.
Fold in strawberries: Gently fold the chopped fresh strawberries into the cheesecake batter, distributing them evenly without breaking them up too much.
Assemble and bake cheesecake: Pour the prepared filling over the cooled graham cracker crust, smoothing the top with a spatula. Place the cheesecake in the oven and bake for 55 to 65 minutes, until the center is set but still slightly jiggly when you gently shake the pan.
Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to set completely and develop flavor.
Garnish and serve: Before serving, garnish the cheesecake with whipped cream and fresh strawberries for an elegant presentation. Slice into 12 even pieces and enjoy!

Notes

Use room-temperature ingredients to ensure smooth mixing and prevent lumps in the batter.
Avoid overmixing to keep the cheesecake texture creamy and avoid cracking.
Place a pan of water on the oven’s bottom rack while baking to maintain moisture and help prevent cracks on the cheesecake surface.
For a tangier variation, substitute fresh raspberries for the strawberries.
Allow the cheesecake to chill thoroughly to enhance flavor and improve slicing.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American