White Chocolate Strawberry Cheesecake Recipe

A rich and creamy white chocolate cheesecake topped with a sweet strawberry sauce, perfect for any special occasion or just a delicious treat.


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 8 oz white chocolate, melted and slightly cooled
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Strawberry Sauce:

  • 1 ½ cups fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water


  1. Prepare the Crust:
  2. Preheat the oven to 325°F (160°C).
  3. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
  4. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack the crumbs tightly.
  5. Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
  6. Prepare the Cheesecake Filling:
  7. In a large bowl, beat the softened cream cheese until smooth and creamy.
  8. Add granulated sugar and vanilla extract, beating until well combined.
  9. Add the eggs, one at a time, beating well after each addition.
  10. Gradually add the melted white chocolate, mixing until fully incorporated.
  11. Add sour cream and heavy cream, beating until the mixture is smooth and creamy.
  12. Pour the cheesecake filling over the cooled crust, spreading it evenly.
  13. Bake the Cheesecake:
  14. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  15. Carefully transfer the roasting pan to the oven and bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly.
  16. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  17. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  18. Refrigerate the cheesecake for at least 4 hours or overnight.
  19. Prepare the Strawberry Sauce:
  20. In a medium saucepan, combine sliced strawberries, granulated sugar, and lemon juice.
  21. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture comes to a boil.
  22. Reduce the heat and simmer for 5 minutes.
  23. Add the cornstarch mixture and cook for another 1-2 minutes, or until the sauce thickens.
  24. Remove from heat and let the sauce cool completely.
  25. Assemble and Serve:
  26. Remove the cheesecake from the springform pan and transfer it to a serving plate.
  27. Spoon the cooled strawberry sauce over the top of the cheesecake, allowing some of the sauce to drip down the sides.
  28. Slice and serve chilled. Enjoy!

This White Chocolate Strawberry Cheesecake is a delightful combination of creamy white chocolate cheesecake and sweet, tangy strawberry sauce, creating a perfect dessert for any occasion.

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