White Chocolate Strawberry Cheesecake

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🍓 White Chocolate Strawberry Cheesecake

A rich, creamy cheesecake infused with white chocolate and topped with a fresh strawberry sauce. It’s a showstopper dessert for any occasion!

🧾 Ingredients

🔸 For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits)

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

🔸 For the Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 3 large eggs

  • 8 oz white chocolate (melted and slightly cooled)

  • ½ cup sour cream

  • ¼ cup heavy cream

🔸 For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and sliced

  • ¼ cup granulated sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch + 2 tbsp water (optional, for thicker sauce)

👩‍🍳 Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (160°C).

  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.

  3. Press the mixture firmly into the bottom of a 9-inch springform pan.

  4. Bake for 10 minutes. Set aside to cool.

2. Prepare the Filling:

  1. In a large bowl, beat cream cheese until smooth.

  2. Add sugar and vanilla extract. Mix until well combined.

  3. Beat in eggs one at a time, scraping the bowl between additions.

  4. Add melted white chocolate, then sour cream and heavy cream. Mix until smooth and creamy.

3. Bake the Cheesecake:

  1. Pour the filling over the cooled crust.

  2. Tap the pan gently to release any air bubbles.

  3. Bake at 325°F for 55–65 minutes, or until the edges are set but the center still jiggles slightly.

  4. Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.

  5. Refrigerate for at least 6 hours or overnight.

4. Make the Strawberry Topping:

  1. In a saucepan, combine strawberries, sugar, and lemon juice.

  2. Cook over medium heat until strawberries release juice and soften (about 5–7 minutes).

  3. For a thicker sauce, mix cornstarch and water, then stir into the berries. Cook until thickened.

  4. Let cool before spooning over the chilled cheesecake.

🍰 Serving:

  • Top cheesecake with strawberry topping just before serving.

  • Garnish with white chocolate shavings or whipped cream if desired.

  • Store leftovers in the refrigerator for up to 5 days.

❓ Q&A: White Chocolate Strawberry Cheesecake

Q: Can I use frozen strawberries?

A: Yes, just thaw them first and drain excess liquid. You may need less added water if making a sauce.

Q: What’s the best white chocolate to use?

A: Use high-quality white chocolate bars (like Ghirardelli or Lindt). Avoid chips if possible, as they don’t melt as smoothly.

Q: Can I make this without a springform pan?

A: A springform is best for cheesecakes. If using a regular pan, line it well with parchment and be prepared to serve from the pan directly.

Q: Do I need a water bath?

A: It’s not required, but using a water bath helps prevent cracks. You can place a pan of hot water on a lower oven rack instead of wrapping the cheesecake.

Q: Can I freeze this cheesecake?

A: Yes! Wrap it tightly (without the strawberry topping) and freeze for up to 2 months. Thaw overnight in the fridge before topping and serving.

Q: How do I know it’s done baking?

A: The edges should be set and the center should jiggle slightly like Jell-O. It will firm up as it cools.

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