Strawberry White Chocolate Cheesecake Recipe

This luscious Strawberry White Chocolate Cheesecake features a buttery graham cracker crust, a velvety cream cheese filling, and the sweetness of fresh strawberries with a drizzle of white chocolate. Perfect for special occasions or as a luxurious treat!

Ingredients

For the Crust:

1 ½ cups crushed graham crackers (about 10-12 full crackers, finely crushed)
⅓ cup unsalted butter, melted
¼ cup refined sugar

For the Filling:

450 g (16 oz) cream cheese, softened (bring to room temperature for smooth blending)
1 cup white chocolate, melted and cooled
½ cup granulated sugar
2 teaspoons vanilla extract
1 large egg (room temperature)
1 cup fresh strawberries, chopped

For the Topping:

½ cup fresh strawberries, chopped
¼ cup white chocolate chips, melted

Instructions

Step 1: Prepare the Crust

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
In a medium mixing bowl, combine the crushed graham crackers, melted butter, and refined sugar. Mix well until the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the base of a flat glass to smooth and compress the crust.
Set the crust aside while you prepare the filling.

Step 2: Make the Filling

In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, free of lumps.
Add the melted white chocolate, sugar, and vanilla extract to the bowl. Mix on low speed until all ingredients are thoroughly combined.
Crack the egg into the mixture and beat until just combined. Avoid overmixing, as this can cause air bubbles that may lead to cracking during baking.
Gently fold in the chopped strawberries with a spatula, ensuring even distribution without breaking the berries.

Step 3: Assemble and Bake

Pour the prepared filling over the crust in the springform pan, spreading it evenly with a spatula. Smooth the surface for a uniform finish.
Place the pan in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling prevents cracks from forming.

Step 4: Cool and Chill

Once cooled, remove the cheesecake from the oven and let it rest at room temperature for another 30 minutes.
Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to set completely.

Step 5: Add the Toppings

Just before serving, top the cheesecake with the additional chopped fresh strawberries.
Melt the white chocolate chips in a microwave-safe bowl, heating in 15-second intervals and stirring between each session until smooth. Drizzle the melted chocolate over the strawberries for a decorative touch.

Additional Tips for Success

Room Temperature Ingredients: Always use room-temperature cream cheese and egg to achieve a smooth, lump-free batter.
Avoid Overmixing: Overmixing can introduce air into the batter, causing the cheesecake to rise too much and crack as it cools.
Crust Tips: For a firmer crust, pre-bake it for 8-10 minutes at 350°F, then let it cool completely before adding the filling.
Decorating: For extra elegance, consider garnishing with whole strawberries or a dollop of whipped cream before serving.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Cooling Time: 4+ hours
Total Time: About 5 hours (including chilling)
Servings: 8
Calories per Serving: Approximately 420 kcal

Serve and Enjoy: Slice the cheesecake with a clean, sharp knife, wiping the blade between cuts for neat slices. The creamy filling, fruity strawberries, and rich white chocolate drizzle make every bite unforgettable.

This version offers a step-by-step guide with helpful details to ensure the best results, making it approachable for all skill levels!