This White Chocolate Strawberry Cheesecake is a rich, creamy dream dessert! A buttery graham cracker crust holds a silky white chocolate cheesecake filling topped with a luscious strawberry sauce. It’s the perfect show-stopping dessert for holidays, birthdays, or romantic dinners.
Prep Time
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours 25 minutes
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 12 oz white chocolate, chopped
- 3 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Ingredient Notes
- White Chocolate: Use high-quality baking chocolate for the smoothest texture.
- Cream Cheese: Room temperature cream cheese ensures a lump-free filling.
- Strawberries: Fresh are best, but frozen can work if thawed and drained first.
- Crust: Swap graham crackers for vanilla wafers or almond flour for a keto version.
Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Melt the White Chocolate
Place white chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring until smooth. Set aside to cool slightly.
3. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until creamy. Add sour cream, heavy cream, and vanilla extract, mixing well.
Beat in eggs one at a time, then mix in the melted white chocolate until smooth.
4. Bake the Cheesecake
Pour the filling over the crust. Bake for 55–60 minutes, or until the center is just set.
Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (or overnight).
5. Make the Strawberry Topping
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes. Stir in the cornstarch mixture and cook until thickened. Cool completely before topping the cheesecake.
6. Assemble and Serve
Spread the cooled strawberry topping over the chilled cheesecake. Slice, serve, and enjoy this creamy indulgence!
Nutrition Facts (per slice)
- Calories: 410
- Protein: 6g
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 1g
Tips and Variations
- Keto Version: Use almond flour crust, sugar-free white chocolate, and erythritol instead of sugar.
- Extra Flavor: Add a layer of strawberry puree between the crust and filling for a fruity surprise.
- Decoration Tip: Garnish with whipped cream and fresh strawberries before serving.
- Make-Ahead Tip: Cheesecake can be made up to 2 days in advance — keep refrigerated until serving.
