White Chocolate Strawberry Cheesecake

Here’s a decadent, bakery-style White Chocolate Strawberry Cheesecake recipe — rich, creamy, and topped with a fresh strawberry topping and white chocolate drizzle. Perfect for special occasions or just because

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White Chocolate Strawberry Cheesecake

🍽️ Serves: 10–12

⏱️ Total Time: 1 hr 30 min + chilling (best made a day ahead)
🧁 Difficulty: Moderate (but very doable!)

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🧂 Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• 2 tbsp granulated sugar

• 6 tbsp unsalted butter, melted

For the White Chocolate Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened (24 oz total)

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or plain Greek yogurt

• 8 oz white chocolate, melted and slightly cooled

• Pinch of salt

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and chopped

• ¼ cup granulated sugar

• 1 tsp lemon juice

• 1 tsp cornstarch + 1 tbsp water (optional, for thickening)

For Decoration (optional):

• 2 oz melted white chocolate (for drizzling)

• Whipped cream

• Whole or halved strawberries

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 Directions

Step 1: Make the Crust

1. Preheat oven to 325°F (163°C).

2. Mix graham cracker crumbs, sugar, and melted butter until evenly coated.

3. Press into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottom glass.

4. Bake for 8–10 minutes. Let cool while you make the filling.

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Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy (no lumps).

2. Add eggs, one at a time, mixing on low speed. Scrape down the bowl.

3. Mix in vanilla, sour cream, and a pinch of salt.

4. Gently fold in the melted white chocolate (make sure it’s cooled slightly so it doesn’t seize).

5. Pour filling over the crust. Smooth the top.

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 Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan in foil (to prevent leaks if using a water bath — optional but helps prevent cracks).

2. Place cheesecake in a roasting pan and pour hot water around it to about halfway up the sides of the pan.

3. Bake at 325°F (163°C) for 50–60 minutes, or until the center is slightly jiggly but the edges are set.

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

5. Remove and chill in the fridge for at least 6 hours, ideally overnight.

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Step 4: Make the Strawberry Topping

1. In a saucepan over medium heat, combine chopped strawberries, sugar, and lemon juice.

2. Stir and cook until strawberries break down and sauce thickens (~8–10 min).

3. Optional: Stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken more if needed.

4. Cool completely before spooning over cheesecake.

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 Step 5: Decorate and Serve

• Spoon cooled strawberry topping over the chilled cheesecake.

• Drizzle with melted white chocolate (use a piping bag or spoon).

• Garnish with whipped cream and fresh strawberries if desired.

• Slice and serve cold!

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 Tips & Variations

• No white chocolate chips? Use a high-quality white chocolate bar and chop finely.

• Strawberry swirl variation: Swirl strawberry puree into the batter before baking for a marbled look.

• Make it no-bake: Swap the baked filling for whipped cream + cream cheese + melted white chocolate, and chill to set (no eggs needed).