Prep Time: 20 minutes | Cook Time: 70 minutes | Total Time: 5+ Hours (includes chilling) | Servings: 12
When it comes to desserts that impress, nothing beats a homemade cheesecake. But this White Chocolate Strawberry Cheesecake is in a league of its own. Imagine a buttery graham cracker crust, a velvety filling infused with premium white chocolate, and bursts of juicy strawberries in every bite.
It’s creamy, dreamy, and surprisingly easy to master. Whether you are celebrating Valentine’s Day, Mother’s Day, or just treating yourself, this recipe strikes the perfect balance between sweet white chocolate and tart fresh berries.
In this guide, we will walk you through every step—including the secret to preventing cracks and how to melt white chocolate without scorching it. Get ready to bake the best cheesecake of your life!
Why You Will Love This Recipe
This isn’t just another cheesecake. Here is why it stands out:
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The Texture: White chocolate adds a density and richness that regular sugar cannot replicate, making the texture incredibly silky.
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The Flavor Balance: The sweetness of the white chocolate cuts the tang of the cream cheese, while the strawberries add a refreshing brightness.
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No Fancy Equipment: You don’t need a professional mixer; just a bowl and some patience.
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Showstopper Looks: It looks like it came from a bakery, but it’s 100% homemade.
Ingredients You’ll Need
High-quality ingredients are the key to a great cheesecake.
The Crust
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Graham Cracker Crumbs: 1 ½ cups (about 10-12 full sheets).
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Butter: ½ cup unsalted butter, melted.
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Sugar: 2 tablespoons (optional, for extra crunch).
The Filling
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Cream Cheese: 3 packs (24 oz total), room temperature. Do not use low-fat or tub spread; use full-fat brick style.
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White Chocolate: 1 cup (approx. 6 oz) high-quality baking bar or chips. Ghirardelli or Lindt recommended.
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Sugar: ¾ cup granulated white sugar.
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Eggs: 3 large eggs, room temperature.
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Vanilla: 1 teaspoon pure vanilla extract.
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Heavy Cream: ½ cup (makes the batter luscious).
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Strawberries: 1 cup fresh strawberries, hulled and chopped.
Step-by-Step Instructions: The Master Class
Follow these steps to ensure a smooth, crack-free dessert.
Step 1: The Crust
Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs and melted butter in a bowl until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan.
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Pro Tip: Use the flat bottom of a measuring cup to pack it down evenly. Bake for 10 minutes to “set” the crust, then let it cool.
Step 2: Melting the White Chocolate
White chocolate burns easily. Melt it slowly in the microwave in 20-second intervals, stirring in between, until smooth. Let it cool slightly for 5 minutes so it doesn’t scramble the eggs later.
Step 3: The Creamy Batter
In a large bowl, beat the softened cream cheese and sugar on medium-low speed until completely smooth (about 2-3 minutes).
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Crucial: Scrape down the sides of the bowl often to avoid lumps.
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Add Liquids: Stir in the cooled white chocolate, vanilla, and heavy cream.
Step 4: The Eggs (Gentle!)
Add the eggs one at a time, beating on LOW speed just until incorporated.
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Expert Secret: Do not overmix once the eggs are added. Overmixing whips air into the batter, which causes the cheesecake to puff up in the oven and then collapse/crack as it cools.
Step 5: The Strawberry Fold
Toss the chopped strawberries in a teaspoon of flour (this keeps them suspended in the batter instead of sinking to the bottom). Gently fold them into the mixture by hand.
Step 6: The Bake (Water Bath Method)
Wrap the bottom of your springform pan in 2-3 layers of heavy-duty foil. Place it inside a larger roasting pan. Pour the batter into the crust. Fill the roasting pan with about 1 inch of boiling water.
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Why a Water Bath? It creates steam, cooking the custard gently and evenly. This is the #1 way to prevent cracks.
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Bake: 60-70 minutes. It is done when the edges are set but the center still has a slight “Jell-O” jiggle.
Step 7: The Cool Down (Patience Required)
Turn off the oven and crack the door open slightly. Let the cheesecake sit in the cooling oven for 1 hour. Then, remove and cool completely on the counter before refrigerating for at least 6 hours (preferably overnight).
Expert Tips for Success
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Room Temperature is Non-Negotiable: If your cream cheese is cold, you will get lumps. If your eggs are cold, the batter will curdle. Take everything out 2 hours before you start.
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Don’t Peek: Opening the oven door releases heat and causes temperature fluctuations that lead to sinking. Trust the timer.
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Clean Slices: Dip your knife in hot water and wipe it dry between every single cut for those perfect, sharp edges.
Serving Suggestions
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The Classic: Top with fresh halved strawberries and a drizzle of extra melted white chocolate.
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The Indulgent: Add a mound of whipped cream and a sprinkle of shaved white chocolate curls.
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The Sauce: A homemade strawberry coulis (cooked strawberry sauce) adds a beautiful glossy finish.
Storage
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Fridge: Keeps well for up to 5 days in an airtight container.
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Freezer: Wrap individual slices (or the whole cake) in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.
Frequently Asked Questions (FAQ)
Q: Can I use frozen strawberries?
A: It is not recommended for the filling. Frozen berries release too much water as they bake, which can make the cheesecake soggy or prevent it from setting properly. Use fresh for the inside, frozen for a sauce on top.
Q: My cheesecake cracked! Can I fix it?
A: Don’t panic! It still tastes delicious. Simply cover the crack with whipped cream or a layer of sliced strawberries. No one will know.
Q: Why is my white chocolate seizing (clumping)?
A: White chocolate seizes if it touches even a drop of water or gets too hot. Ensure your bowl and spoon are completely dry before melting.
Ready to bake? This White Chocolate Strawberry Cheesecake is waiting to become your new signature dessert!
White Chocolate Strawberry Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 2 cups cream cheese, softened Use low-fat for a lighter version.
- 1 cups white chocolate, melted Opt for high-quality for the best flavor.
- 1 cups sugar
- 2 large eggs Add one at a time to avoid overmixing.
- 1 teaspoon vanilla extract
- 1 cups fresh strawberries, diced Fresh is recommended; substitute with frozen if needed.
Instructions
Preparation
- In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Incorporate the melted white chocolate slowly.
- Add eggs, one at a time, mixing on low speed. Finally, stir in vanilla extract until just combined.
- Gently fold in the diced strawberries.
Baking
- Pour the cheesecake mixture over the crust in the pan. Bake in a preheated oven at 325°F (160°C) for 60-70 minutes, or until the center is set but slightly jiggly.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, or overnight for best results.