White Chocolate Strawberry Cheesecake is an irresistible dessert that combines the rich, velvety texture of cream cheese with the delicate sweetness of white chocolate and the tart freshness of strawberries. The buttery graham cracker crust provides the perfect base, adding a subtle crunch that balances the smoothness of the filling.
This cheesecake is a show-stopper for any occasion, whether you’re hosting a dinner party, celebrating a special event, or simply indulging in a sweet treat. Its beautiful presentation, with a drizzle of melted chocolate and fresh strawberries on top, makes it as visually stunning as it is delicious.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs – Provides a firm, buttery base.
- ⅓ cup melted butter – Helps bind the crumbs together.
- ¼ cup refined sugar – Adds a slight sweetness.
Filling:
- 450g (16 oz) cream cheese, softened – The creamy base of the cheesecake.
- 1 cup melted and cooled white chocolate – Infuses a sweet, creamy flavor.
- ½ cup pure sugar – Sweetens the filling.
- 2 teaspoons vanilla extract – Enhances flavor.
- 1 large egg – Helps bind the filling.
- 1 cup fresh strawberries, chopped – Adds a fruity contrast.
Topping:
- ½ cup fresh strawberries, chopped – Provides a fresh garnish.
- ¼ cup white chocolate chips, melted – Drizzled for an elegant finish.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Bake for 10 minutes, then remove and let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth.
- Add melted white chocolate, sugar, and vanilla extract, mixing until fully incorporated.
- Add the egg and mix just until combined (do not overmix).
- Gently fold in the chopped strawberries to evenly distribute them.
Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 45-50 minutes, or until the center is slightly set but still jiggles a bit.
- Turn off the oven and leave the cheesecake inside to cool for 1 hour (this prevents cracks).
Step 4: Chill and Garnish
- Refrigerate the cheesecake for at least 4 hours, or overnight, for the best texture.
- Before serving, top with chopped fresh strawberries and drizzle melted white chocolate over the top for an elegant finish.
Cooking Tips
- Use room-temperature ingredients for a smoother filling and even baking.
- Melt the white chocolate slowly in a microwave or double boiler to avoid burning.
- Do not overmix the batter once you add the egg, as this can cause cracks.
- For a water bath (to prevent cracks), wrap the pan in foil and place it in a larger pan with 1 inch of hot water.
- Chill overnight for the best flavor and texture—cheesecake tastes better the next day!
Substitutions and Variations
- Gluten-Free Option: Use gluten-free graham crackers.
- Dairy-Free Alternative: Substitute cream cheese with dairy-free cream cheese and use coconut-based white chocolate.
- Extra Flavor: Add lemon zest for a citrusy twist or almond extract for a nutty depth.
- Chocolate Crust: Swap graham crackers for crushed chocolate cookies for a richer base.
- Berry Mix: Use raspberries, blueberries, or blackberries for a different fruit variation.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well before adding to prevent excess moisture.
How do I know when my cheesecake is done?
The edges should be set while the center still has a slight jiggle when shaken.
Why did my cheesecake crack?
Overmixing, overbaking, or sudden temperature changes can cause cracks. Let it cool gradually.
Can I make this cheesecake without baking?
For a no-bake version, use whipped cream instead of egg and refrigerate instead of baking.
Nutritional Information (Per Serving – Approximate)
- Calories: 420 kcal
- Carbohydrates: 38g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 16g
- Sugar: 30g
Storage
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezing: Freeze slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before serving.
Conclusion
This White Chocolate Strawberry Cheesecake is a perfect balance of creamy, fruity, and sweet flavors. The rich cheesecake filling, paired with bursts of fresh strawberries and the smoothness of white chocolate, makes it an irresistible dessert for any occasion.
Whether you’re celebrating or just treating yourself, this cheesecake is guaranteed to impress. Enjoy every indulgent bite!