White Chocolate Strawberry Cheesecake
A creamy, slightly sweet twist on classic cheesecake, featuring white chocolate and fresh strawberries, perfect for spring gatherings and special occasions.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar for crust
For the filling
- 2 cups cream cheese, softened
- 0.75 cups white chocolate, melted use high-quality white chocolate
- 1 cups heavy cream
- 0.5 cups sugar for filling
- 1 teaspoon vanilla extract
- 1 cups strawberries, chopped folded into filling
- additional servings strawberries for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of the pan to form an even crust. Set aside.
- In a large bowl, beat the softened cream cheese until smooth and free of lumps. Scrape the bowl as needed.
- Stir in the melted white chocolate until evenly incorporated.
- Add the heavy cream, 1/2 cup sugar, and vanilla extract. Mix just until smooth—avoid overbeating, which can add air and cause cracks.
- Gently fold in the chopped strawberries so they stay in pieces rather than turning the filling pink and runny.
- Pour the filling over the prepared crust and smooth the top with a spatula.
Baking
- Bake for 50–60 minutes. The edges should be set and the center slightly jiggly—residual heat will continue to set it.
- Let the cheesecake cool to room temperature on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, release from the springform pan and arrange additional fresh strawberries on top.
Notes
Use high-quality white chocolate for the best flavor. For substitutions, firm vegan cream cheese and full-fat coconut cream can be used for dairy-free options. Store appropriately in the refrigerator or freeze for longer storage.