Here’s a rich, creamy White Chocolate Strawberry Cheesecake recipe — smooth white chocolate flavor with fresh strawberry topping 🍓🤍
🍓🤍 White Chocolate Strawberry Cheesecake
🧈 Crust
- 2 cups graham cracker crumbs
- ½ cup (115g) melted butter
- 2 tbsp sugar
🧁 Filling
- 16 oz (450g) cream cheese, softened
- ¾ cup sugar
- 8 oz (225g) white chocolate, melted & slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
🍓 Strawberry Topping
- 2 cups fresh strawberries, sliced
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional, for thicker sauce)
Instructions
1️⃣ Prepare Crust
- Preheat oven to 325°F (163°C).
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes. Cool slightly.
2️⃣ Make Filling
- Beat cream cheese and sugar until smooth.
- Add melted white chocolate and mix well.
- Add eggs one at a time, mixing gently (don’t overmix).
- Mix in vanilla, sour cream, and heavy cream until smooth.
Pour over crust.
3️⃣ Bake (Water Bath Recommended)
- Place pan in a larger pan with hot water halfway up the sides.
- Bake 55–65 minutes.
- Center should still jiggle slightly.
Turn oven off, crack door, and let cheesecake cool inside for 1 hour.
Refrigerate at least 4 hours or overnight.
4️⃣ Strawberry Topping
- In a saucepan, combine strawberries, sugar, and lemon juice.
- Cook 5–7 minutes until softened.
- Stir in cornstarch slurry if thicker sauce is desired.
- Cool completely before spreading over cheesecake.
✨ Tips
- Use good-quality white chocolate (not white chips if possible).
- Don’t overbake — cracks happen from overcooking.
- For extra strawberry flavor, swirl ¼ cup strawberry puree into the batter before baking.
If you’d like, I can also give you a no-bake version or a mini cheesecake cupcake version.
