White Chocolate Strawberry Cheesecake

Creamy, rich, and topped with fresh strawberries, this White Chocolate Strawberry Cheesecake features a buttery graham cracker crust, silky white chocolate cheesecake filling, and a glossy strawberry topping. It’s the perfect dessert for birthdays, holidays, Valentine’s Day, or any special occasion.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 6 hours (or overnight)
Total Time: 7 hours 40 minutes
Servings: 12

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Ingredients

Graham Cracker Crust

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

White Chocolate Cheesecake Filling

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 8 ounces white chocolate, finely chopped
• ½ cup heavy cream
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 tablespoon all-purpose flour (optional, for extra stability)
• Pinch of salt

Strawberry Topping

• 2 cups fresh strawberries, sliced
• ¼ cup strawberry preserves or jam
• 1 tablespoon water
• 1 teaspoon lemon juice (optional)

Optional Garnish

• White chocolate curls or shavings
• Fresh whole strawberries
• Whipped cream
• Mint leaves

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Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. Lightly grease a 9-inch springform pan.
3. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
4. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.
5. Bake for 8–10 minutes.
6. Remove from the oven and allow the crust to cool while preparing the filling.

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Step 2: Melt the White Chocolate

1. Heat the heavy cream until just simmering.
2. Pour it over the chopped white chocolate.
3. Let stand for 2 minutes, then stir until smooth.
4. Cool slightly before adding to the cheesecake batter.

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Step 3: Make the Cheesecake Filling

1. Beat the softened cream cheese until smooth and creamy.
2. Add the sugar and mix until fully incorporated.
3. Mix in the melted white chocolate.
4. Add the sour cream, vanilla extract, flour (if using), and salt.
5. Beat in the eggs one at a time, mixing on low speed just until combined.
6. Avoid overmixing to prevent cracks.

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Step 4: Bake

1. Pour the filling into the cooled crust.
2. Place the springform pan inside a larger roasting pan.
3. Add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
4. Bake for 65–75 minutes, or until the edges are set and the center still has a slight wobble.
5. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside for 1 hour.

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Step 5: Chill

1. Remove the cheesecake from the oven.
2. Refrigerate for at least 6 hours, preferably overnight.

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Step 6: Prepare the Strawberry Topping

1. In a small saucepan, heat the strawberry preserves, water, and lemon juice over low heat until smooth.
2. Cool slightly.
3. Fold in the sliced strawberries until coated.
4. Spoon the mixture evenly over the chilled cheesecake.

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Serving

Decorate with whipped cream, white chocolate curls, and fresh strawberries before slicing. For the cleanest slices, dip a sharp knife in hot water and wipe it clean between each cut.

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Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze without the strawberry topping for up to 2 months. Thaw overnight in the refrigerator before serving.

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Tips

• Use room-temperature ingredients for the smoothest filling.
• Baking in a water bath helps prevent cracks.
• Allow the cheesecake to chill overnight for the best texture and flavor.
• Fresh strawberries provide the brightest flavor, but thawed frozen strawberries can also be used for the topping if needed.