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White Chocolate Strawberry Cheesecake

White Chocolate Strawberry Cheesecake
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Enjoy a luscious White Chocolate Strawberry Cheesecake that combines creamy white chocolate with fresh strawberries in a smooth, tangy cream cheese filling over a crunchy buttery crust. Perfect for celebrations or cozy indulgence, this elegant dessert delights with balanced sweetness and vibrant freshness.

Ingredients

Scale

Crust

  • 1 1/2 cups graham crackers or digestive biscuits, finely crushed
  • 6 tablespoons melted butter

Filling

  • 24 oz (680g) cream cheese, softened
  • 1 cup white chocolate, melted
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced

Optional Toppings

  • Whipped cream
  • Strawberry glaze or sauce
  • Chopped nuts (pecans or almonds)
  • White chocolate shavings

Instructions

  1. Prepare the Crust: Crush the graham crackers or digestive biscuits into fine crumbs, then mix thoroughly with melted butter until well combined. Press this mixture evenly into the base of a springform pan. Chill in the fridge to help the crust set firmly while preparing the filling.
  2. Melt the White Chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid overheating. Set aside to cool slightly but keep it in a liquid state for smooth incorporation.
  3. Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the granulated sugar, then blend in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract and sour cream, then gently fold in the melted white chocolate until evenly combined.
  4. Add Strawberries: Gently fold the fresh sliced strawberries into the batter or layer them in the pan for a marbled effect. Take care not to overmix to keep fruit pieces intact and vibrant.
  5. Bake the Cheesecake: Pour the batter onto the chilled crust and smooth the surface. Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven and leave the cheesecake inside for one hour to prevent cracking.
  6. Chill and Decorate: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture. Before serving, garnish with additional fresh strawberries, whipped cream, white chocolate shavings, or strawberry sauce as desired.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free batter.
  • Avoid overbaking; a slightly jiggly center will firm up when chilled and prevents dryness.
  • Fresh strawberries provide brightness and natural tartness balancing the white chocolate sweetness.
  • Chill properly to ensure the creamiest texture and easier slicing.
  • Using a water bath during baking is optional but helps prevent cracks and keeps the cheesecake moist.
  • Leftover cheesecake can be refrigerated tightly covered for up to 4 days or frozen for up to 2 months.
  • Reheat cheesecake only by bringing to room temperature; avoid heating in oven or microwave.

Nutrition

Keywords: white chocolate cheesecake, strawberry cheesecake, creamy dessert, white chocolate strawberry dessert, easy cheesecake recipe

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