White Chocolate Strawberry Cheesecake

Here’s a full, detailed recipe with clear directions for a White Chocolate Strawberry Cheesecake 🍓🤍
This is a classic baked cheesecake with a creamy texture and fresh strawberry topping.

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White Chocolate Strawberry Cheesecake

⏱ Time

• Prep: 30–40 minutes

• Bake: 60–70 minutes

• Chill: At least 4 hours (overnight is best)

🍰 Yield

• One 9-inch cheesecake (10–12 slices)

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Ingredients

For the Crust

• 2 cups graham cracker crumbs (about 14–16 crackers)

• ½ cup unsalted butter, melted

• 2 tablespoons granulated sugar

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For the White Chocolate Cheesecake Filling

• 24 oz (680 g) cream cheese, softened (3 blocks)

• ¾ cup granulated sugar

• 8 oz (225 g) white chocolate, chopped

• ½ cup heavy cream

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

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For the Strawberry Topping

• 2 cups fresh strawberries, hulled and chopped

• ⅓ cup granulated sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 2 tablespoons water

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Equipment Needed

• 9-inch springform pan

• Mixing bowls

• Electric mixer (hand or stand)

• Saucepan

• Rubber spatula

• Baking tray (for water bath, optional but recommended)

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Directions

1. Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.

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

4. Bake for 10 minutes, then remove and let cool.

5. Wrap the outside of the pan with foil if using a water bath.

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2. Melt the White Chocolate

1. Heat the heavy cream in a small saucepan over low heat until warm (do not boil).

2. Remove from heat and add chopped white chocolate.

3. Let sit for 2 minutes, then stir until smooth.

4. Set aside to cool slightly.

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3. Make the Cheesecake Filling

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

2. Add sugar and mix until fully combined.

3. Slowly mix in the melted white chocolate mixture.

4. Add vanilla and salt.

5. Add eggs one at a time, mixing on low speed just until combined (do not overmix).

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4. Bake the Cheesecake

1. Pour filling over cooled crust and smooth the top.

2. Place pan into a larger baking tray.

3. Pour hot water into the tray (about halfway up the pan) for a water bath.

4. Bake for 60–70 minutes, until edges are set and the center slightly jiggles.

5. Turn oven off, crack the door, and let cheesecake cool inside for 1 hour.

6. Remove and cool completely at room temperature.

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5. Chill

• Refrigerate cheesecake for at least 4 hours, preferably overnight.

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6. Make the Strawberry Topping

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

2. Cook over medium heat until strawberries release juices.

3. Mix cornstarch with water, then add to the pan.

4. Cook until thickened (about 2–3 minutes).

5. Remove from heat and cool completely.

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7. Assemble

1. Spoon cooled strawberry topping over chilled cheesecake.

2. Spread evenly or let it drip naturally over the edges.

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🍓 Tips for Best Results

• Use room-temperature ingredients to avoid lumps.

• Do not overmix once eggs are added.

• White chocolate burns easily—melt gently.

• For extra decoration, add fresh strawberry slices or white chocolate shavings.

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