If you’re looking for a rich, creamy, and decadent dessert, this White Chocolate Strawberry Cheesecake is a show-stopper! It combines the sweetness of white chocolate with the freshness of strawberries, creating a melt-in-your-mouth experience. With a buttery graham cracker crust, a velvety cream cheese filling, and a topping of fresh strawberries and white chocolate drizzle, this cheesecake is perfect for any special occasion.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, diced
For the Topping:
- 1/2 cup fresh strawberries, sliced
- 1/4 cup white chocolate chips, melted
Preparation:
Step 1: Preheat the Oven
- Preheat the oven:
Set your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
Step 2: Make the Graham Cracker Crust
- Prepare the crust:
In a mixing bowl, combine 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons granulated sugar. Stir until the crumbs are evenly coated and moist. - Press the crust:
Press the mixture firmly into the bottom of the springform pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to ensure it’s compact. Set aside.
Step 3: Prepare the Cheesecake Filling
- Beat the cream cheese:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps. - Add the melted white chocolate:
Gently fold in the cooled, melted white chocolate, followed by 1/2 cup granulated sugar and 2 teaspoons of vanilla extract. Beat the mixture until everything is well-combined and smooth. - Add the eggs:
Add the eggs one at a time, beating well after each addition. Be careful not to overmix; you just want the eggs to be fully incorporated. - Fold in strawberries:
Using a spatula, gently fold in the diced strawberries. This adds a pop of color and bursts of fresh strawberry flavor in each bite.
Step 4: Bake the Cheesecake
- Pour the filling:
Pour the cheesecake filling over the prepared crust. Use a spatula to spread the filling evenly across the pan. - Bake:
Place the cheesecake in the preheated oven and bake for 45-50 minutes. The edges should be set, but the center will still be slightly jiggly. - Cool gradually:
Turn off the oven and leave the cheesecake inside with the door slightly open to cool for about 1 hour. This helps prevent cracking.
Step 5: Chill the Cheesecake
- Refrigerate:
After the cheesecake has cooled in the oven, refrigerate it for at least 4 hours, but preferably overnight, to allow the flavors to develop and the texture to set.
Step 6: Add the Toppings
- Prepare the toppings:
Right before serving, melt 1/4 cup white chocolate chips in the microwave in 20-second intervals, stirring in between until smooth. - Top with strawberries:
Arrange the sliced strawberries on top of the chilled cheesecake. Drizzle the melted white chocolate over the strawberries to create a beautiful presentation.
Step 7: Serve
- Slice and enjoy:
Carefully remove the cheesecake from the springform pan, slice it into portions, and enjoy the creamy, sweet, and fruity goodness of this decadent dessert!
Cooking Notes:
- Melted White Chocolate: When melting white chocolate, make sure to stir frequently and use low heat to avoid burning or seizing. If it seems too thick, add a small splash of milk or cream to smooth it out.
- Strawberries: Fresh strawberries work best for this recipe, but if using frozen, be sure to thaw and drain them thoroughly to prevent excess moisture from seeping into the cheesecake.
Serving Suggestions:
- This cheesecake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with a glass of chilled rosé or a sweet Moscato wine to complement the fruity flavors of the strawberries.
- If you want to add more texture, sprinkle a few graham cracker crumbs or crushed white chocolate over the top for a bit of crunch.
Tips:
- Room Temperature Ingredients: Make sure all your ingredients (especially the cream cheese and eggs) are at room temperature before starting. This ensures a smooth, lump-free batter.
- Prevent Cracking: Cheesecakes often crack due to sudden temperature changes. Allow the cheesecake to cool gradually inside the oven to help avoid this.
- Storage: Store leftovers in the refrigerator, covered, for up to 4-5 days. This cheesecake also freezes well! Simply wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Prep Time:
15 minutes
Cooking Time:
45-50 minutes
Cooling Time:
1 hour in the oven, at least 4 hours in the refrigerator (overnight preferred)
Total Time:
Approximately 6 hours (including chilling time)
Nutritional Information (per serving):
- Calories: 450
- Protein: 8g
- Sodium: 280mg
Conclusion:
This White Chocolate Strawberry Cheesecake is a dessert lover’s dream! The creamy, rich texture of the white chocolate cheesecake pairs beautifully with the fresh strawberries, creating a flavor balance that’s nothing short of heavenly. Whether you’re serving this for a holiday, special event, or just because, this cheesecake is sure to impress. It’s elegant, delicious, and surprisingly easy to make – a dessert that hits all the right notes!
White Chocolate Strawberry Cheesecake Recipe
- Total Time: 1 hour in the oven, at least 4 hours in the refrigerator (overnight preferred)
Description
If you’re looking for a rich, creamy, and decadent dessert, this White Chocolate Strawberry Cheesecake is a show-stopper! It combines the sweetness of white chocolate with the freshness of strawberries, creating a melt-in-your-mouth experience. With a buttery graham cracker crust, a velvety cream cheese filling, and a topping of fresh strawberries and white chocolate drizzle, this cheesecake is perfect for any special occasion.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, diced
For the Topping:
- 1/2 cup fresh strawberries, sliced
- 1/4 cup white chocolate chips, melted
Instructions
Step 1: Preheat the Oven
- Preheat the oven:
Set your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
Step 2: Make the Graham Cracker Crust
- Prepare the crust:
In a mixing bowl, combine 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons granulated sugar. Stir until the crumbs are evenly coated and moist. - Press the crust:
Press the mixture firmly into the bottom of the springform pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to ensure it’s compact. Set aside.
Step 3: Prepare the Cheesecake Filling
- Beat the cream cheese:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps. - Add the melted white chocolate:
Gently fold in the cooled, melted white chocolate, followed by 1/2 cup granulated sugar and 2 teaspoons of vanilla extract. Beat the mixture until everything is well-combined and smooth. - Add the eggs:
Add the eggs one at a time, beating well after each addition. Be careful not to overmix; you just want the eggs to be fully incorporated. - Fold in strawberries:
Using a spatula, gently fold in the diced strawberries. This adds a pop of color and bursts of fresh strawberry flavor in each bite.
Step 4: Bake the Cheesecake
- Pour the filling:
Pour the cheesecake filling over the prepared crust. Use a spatula to spread the filling evenly across the pan. - Bake:
Place the cheesecake in the preheated oven and bake for 45-50 minutes. The edges should be set, but the center will still be slightly jiggly. - Cool gradually:
Turn off the oven and leave the cheesecake inside with the door slightly open to cool for about 1 hour. This helps prevent cracking.
Step 5: Chill the Cheesecake
- Refrigerate:
After the cheesecake has cooled in the oven, refrigerate it for at least 4 hours, but preferably overnight, to allow the flavors to develop and the texture to set.
Step 6: Add the Toppings
- Prepare the toppings:
Right before serving, melt 1/4 cup white chocolate chips in the microwave in 20-second intervals, stirring in between until smooth. - Top with strawberries:
Arrange the sliced strawberries on top of the chilled cheesecake. Drizzle the melted white chocolate over the strawberries to create a beautiful presentation.
Step 7: Serve
- Slice and enjoy:
Carefully remove the cheesecake from the springform pan, slice it into portions, and enjoy the creamy, sweet, and fruity goodness of this decadent dessert!
Notes
Cooking Notes:
- Melted White Chocolate: When melting white chocolate, make sure to stir frequently and use low heat to avoid burning or seizing. If it seems too thick, add a small splash of milk or cream to smooth it out.
- Strawberries: Fresh strawberries work best for this recipe, but if using frozen, be sure to thaw and drain them thoroughly to prevent excess moisture from seeping into the cheesecake.
Serving Suggestions:
- This cheesecake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Pair it with a glass of chilled rosé or a sweet Moscato wine to complement the fruity flavors of the strawberries.
- If you want to add more texture, sprinkle a few graham cracker crumbs or crushed white chocolate over the top for a bit of crunch.
Tips:
- Room Temperature Ingredients: Make sure all your ingredients (especially the cream cheese and eggs) are at room temperature before starting. This ensures a smooth, lump-free batter.
- Prevent Cracking: Cheesecakes often crack due to sudden temperature changes. Allow the cheesecake to cool gradually inside the oven to help avoid this.
- Storage: Store leftovers in the refrigerator, covered, for up to 4-5 days. This cheesecake also freezes well! Simply wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 450
- Sodium: 280mg
- Protein: 8g