White Chocolate Strawberry Cheesecake recipe that’s rich, creamy, and full of delightful flavors. This indulgent dessert combines the smooth, velvety taste of white chocolate with the fresh sweetness of strawberries in a perfect cheesecake. Let’s dive into the full recipe!
White Chocolate Strawberry Cheesecake Recipe
This White Chocolate Strawberry Cheesecake is a showstopper dessert that’s perfect for special occasions like birthdays, holidays, or even a sweet treat just because you deserve it. With a buttery graham cracker crust, a smooth and creamy white chocolate-infused cheesecake filling, and a vibrant strawberry topping, this dessert is sure to impress anyone who tries it.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers, crushed)
- ¼ cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 6 tablespoons unsalted butter, melted
- Pinch of salt
For the White Chocolate Cheesecake Filling:
- 8 oz white chocolate (finely chopped or in chips)
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs (at room temperature)
- ¼ cup heavy cream
- 2 tablespoons cornstarch (optional, for extra firmness)
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust based on the sweetness of your strawberries)
- 1 tablespoon lemon juice (optional)
- 1 tablespoon cornstarch (optional, for thickening the topping)
- 2 tablespoons water
For Garnish:
- White chocolate shavings or grated white chocolate
- Fresh mint leaves (optional)
Instructions:
1. Prepare the Graham Cracker Crust
- Preheat the oven to 325°F (163°C).
- In a medium-sized bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon ground cinnamon (if using). Add the 6 tablespoons melted butter and a pinch of salt to the crumbs. Mix until everything is evenly coated and the crumbs are slightly wet.
- Press the crumb mixture into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to firmly press it down into an even layer. You can also slightly press it up the sides of the pan if you like a taller crust.
- Bake the crust for about 8-10 minutes until it’s golden and slightly firm. After baking, remove it from the oven and set it aside to cool while you prepare the cheesecake filling.
2. Prepare the White Chocolate Cheesecake Filling
- Melt the white chocolate: Place 8 oz of white chocolate in a heatproof bowl. You can melt it using a double boiler method by placing the bowl over simmering water, or you can microwave it in 20-30 second intervals, stirring each time until fully melted and smooth. Let it cool to room temperature.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the sour cream and granulated sugar and beat until fully combined.
- Add the melted white chocolate, vanilla extract, and heavy cream, and mix until smooth.
- Add the eggs one at a time, mixing on low speed after each addition to incorporate them without overmixing. It’s important to keep the mixer on low during this step to avoid adding too much air into the batter.
- Optional: If you want a firmer cheesecake, you can add 2 tablespoons cornstarch at this point, mixing until smooth.
- Pour the cheesecake filling into the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to make it even.
3. Bake the Cheesecake
- Prepare a water bath: To prevent cracks in your cheesecake, it’s a good idea to use a water bath. Place the springform pan with the cheesecake filling inside a larger roasting pan. Pour hot water into the roasting pan, ensuring that it reaches about halfway up the sides of the cheesecake pan.
- Bake the cheesecake in the preheated oven for 50-60 minutes. The edges should look set, but the center should still be slightly jiggly when you gently shake the pan.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps to cool it gradually, reducing the risk of cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Then, cover it and refrigerate it for at least 4-6 hours or overnight for best results.
4. Prepare the Strawberry Topping
- While the cheesecake is chilling, prepare the strawberry topping. In a small saucepan, combine the 2 cups of sliced fresh strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice (optional, for a slight tang).
- Cook over medium heat, stirring occasionally, until the strawberries release their juice and the mixture starts to thicken, about 5-7 minutes.
- Optional: If you want a thicker sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons water and stir this mixture into the strawberry sauce. Cook for another 1-2 minutes until it thickens.
- Remove from heat and let the strawberry topping cool to room temperature. Once it’s cool, transfer it to the fridge if you’re not serving it immediately.
5. Assemble the Cheesecake
- Once the cheesecake is fully chilled and set, carefully remove the springform pan’s sides.
- Spread the cooled strawberry topping evenly over the top of the cheesecake, allowing the syrupy strawberry sauce to drip over the edges if desired.
6. Garnish and Serve
- For an extra touch of elegance, sprinkle white chocolate shavings or grated white chocolate over the strawberry topping.
- Garnish with fresh mint leaves for a pop of color and a fresh finish.
- Slice the cheesecake with a sharp knife, cleaning it between each cut for clean slices.
Tips for Success:
- Room temperature ingredients: For a smoother cheesecake filling, make sure the cream cheese, eggs, and sour cream are at room temperature. Cold ingredients can cause the filling to be lumpy.
- Don’t overbake: The cheesecake will continue to set as it cools, so be sure not to overbake it. A slight jiggle in the center is normal.
- Water bath: Using a water bath helps to ensure the cheesecake bakes evenly and prevents cracks from forming on top.
- Make ahead: This cheesecake can be made a day in advance and stored in the refrigerator. In fact, it tastes even better the next day as the flavors have time to meld.
Conclusion:
This White Chocolate Strawberry Cheesecake is a decadent and impressive dessert that combines the creamy richness of white chocolate with the refreshing sweetness of strawberries. Its velvety texture and vibrant topping make it perfect for any celebration or as a special treat. Whether you’re a cheesecake enthusiast or just love the combination of chocolate and strawberries, this dessert will be a hit! Enjoy!