Pin it
Sweet Romance White Chocolate Strawberry Cheesecake
I created this dreamy white chocolate strawberry cheesecake for my daughter's birthday and now it's our most requested family dessert. The silky white chocolate filling swirled with fresh strawberry sauce makes my heart skip a beat every time. The best part? No fussy water bath needed which means you can focus on the fun part of baking.
What Makes This Recipe Special
Every bite of this cheesecake feels like pure luxury. The white chocolate gives the filling this incredible silky smoothness that melts in your mouth. I've paired it with my homemade strawberry sauce which adds the perfect burst of brightness. My friends always ask how I get it so perfect and I tell them it's actually easier than they think.
Everything You Need
- Cream cheese: Use full-fat brick-style cream cheese at room temperature for a smooth texture.
- White chocolate: High-quality white baking chocolate or chips, carefully melted without water contact.
- Strawberries: Fresh, bright red, blemish-free berries for the best flavor, or thawed and dried frozen strawberries.
- Graham cracker crumbs: About 13 full graham cracker sheets or store-bought crumbs, combined with melted butter and sugar.
- Sour cream: Room temperature sour cream or Greek yogurt for a creamy filling.
- Eggs: Large, room temperature eggs gently whisked before incorporating into the filling.
- Flour: A small amount of all-purpose flour to stabilize the cheesecake and prevent cracks.
Let's Bake Together
- Make the strawberry sauce
- Combine chopped strawberries, sugar, water, and cornstarch in a saucepan. Cook over medium heat, mashing berries and stirring until thickened. Strain to remove seeds and cool.
- Prepare the crust
- Mix graham cracker crumbs, sugar, and melted butter. Press evenly into a springform pan and bake at 375°F (191°C) for 7-8 minutes. Cool completely.
- Melt the white chocolate
- Break white chocolate into pieces and melt in a microwave or double boiler. Stir until smooth and set aside to cool slightly.
- Make the cheesecake filling
- Beat cream cheese and sugar until smooth. Add sour cream, flour, and eggs, mixing gently. Stir in melted white chocolate and vanilla extract.
- Assemble and bake
- Pour half the cheesecake batter into the crust. Add dollops of strawberry sauce and swirl. Cover with the remaining batter and sauce, swirling again. Bake at 325°F (163°C) for 65-75 minutes until edges are set but the center jiggles slightly. Cool gradually before refrigerating for at least 4 hours.
Pin it
Make it Extra Special
Sometimes I dress up this beauty with a cloud of fresh whipped cream or drizzle it with white chocolate ganache. My family goes crazy when I add fresh strawberries on top or make little white chocolate curls. It turns a simple dessert into something that looks like it came from a fancy bakery.
My No Crack Secrets
After years of baking cheesecakes I've learned a few tricks. Don't overmix your filling or you'll trap air bubbles inside. Keep your oven temperature low and steady. I always run a knife around the edge right after baking so it doesn't stick to the pan as it cools. If you do get a little crack don't worry just cover it with some strawberry sauce and no one will ever know.
Keep it Fresh
This cheesecake stays perfectly delicious in the fridge for about 5 days wrapped up tight. I often make it ahead for special occasions and sometimes freeze individual slices for those emergency dessert cravings. Just wrap it well and it'll keep in the freezer for up to 3 months. Let it thaw overnight in the fridge before serving.
Frequently Asked Questions
- → Why don't I need a water bath for this cheesecake?
This recipe is designed to bake perfectly without one. The lower baking temperature and proper cooling steps prevent cracks and ensure a smooth, creamy texture.
- → Can I use frozen strawberries for the sauce?
Yes, frozen strawberries work great for the sauce. Just use them straight from the freezer and follow the recipe as written.
- → How do I know when the cheesecake is done baking?
The edges should be set but the center should still be slightly jiggly. Don't overbake - it will continue to set as it cools in the turned-off oven.
- → Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- → Why do my ingredients need to be at room temperature?
Room temperature ingredients blend more smoothly and help prevent lumps in your batter, giving you that perfect creamy texture.