White Chocolate Strawberry Cheesecake 🍓🤍🍰

This rich and creamy cheesecake combines smooth white chocolate with fresh strawberries on a buttery graham cracker crust. It’s an elegant dessert that’s perfect for holidays, birthdays, or any special occasion.

Prep Time: 30 minutes
Bake Time: 55–65 minutes
Chill Time: 6–8 hours (or overnight)
Total Time: About 8½–9½ hours
Servings: 12

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Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Cheesecake Filling

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 8 ounces white chocolate, melted and slightly cooled
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup finely diced fresh strawberries, patted dry

For the Strawberry Topping

• 2 cups sliced fresh strawberries
• ⅓ cup strawberry preserves
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for a thicker glaze)

Optional Garnish

• White chocolate curls or shavings
• Whipped cream
• Fresh mint leaves

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Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
3. Mix the graham cracker crumbs, melted butter, sugar, and salt.
4. Press firmly into the bottom and about 1 inch up the sides of the pan.
5. Bake for 8–10 minutes, then cool completely.

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2. Make the Filling

1. Beat the cream cheese until smooth and creamy.
2. Add the sugar and beat until fully combined.
3. Mix in the sour cream, melted white chocolate, vanilla, and cornstarch.
4. Add the eggs one at a time, mixing on low speed just until incorporated.
5. Fold in the diced strawberries gently.

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3. Bake

1. Pour the filling into the cooled crust.
2. Bake for 55–65 minutes, until the edges are set and the center still has a slight wobble.
3. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
4. Cool completely at room temperature, then refrigerate for 6–8 hours or overnight.

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4. Make the Strawberry Topping

1. Heat the strawberry preserves and lemon juice in a small saucepan over low heat.
2. If you’d like a thicker glaze, whisk in the cornstarch dissolved in 1 teaspoon water and cook until slightly thickened.
3. Cool for 10 minutes.
4. Fold in the sliced strawberries.
5. Spoon over the chilled cheesecake just before serving.

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Serving Suggestions

• Top with whipped cream and white chocolate curls.
• Serve with fresh strawberries on the side.
• Pair with coffee, tea, or sparkling rosé.

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Storage

Refrigerator: Store covered for up to 5 days.

Freezer: Freeze (without the strawberry topping) for up to 2 months. Thaw overnight in the refrigerator before adding the topping.

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Approximate Nutrition (Per Slice)

• Calories: 510
• Protein: 8 g
• Carbohydrates: 39 g
• Fat: 36 g
• Saturated Fat: 21 g
• Sugar: 29 g
• Fiber: 1 g
• Sodium: 300 mg

Tips for Success

• Bring all refrigerated ingredients to room temperature before mixing for the smoothest filling.
• Pat the diced strawberries dry to prevent excess moisture from affecting the texture.
• Avoid overmixing after adding the eggs, which can cause cracks.
• For ultra-clean slices, dip a sharp knife in hot water and wipe it clean between each cut.

This White Chocolate Strawberry Cheesecake is luxuriously creamy with the perfect balance of sweet white chocolate, tangy cheesecake, and juicy strawberries—a stunning dessert that’s as beautiful as it is delicious. 🍓🤍