This strawberry white chocolate cheesecake is so tasty! The cheesecake filling is creamy and rich. The delicious strawberry sauce makes the perfect topping for the cheesecake. It’s one delicious combination.
Strawberries and chocolate is such a classic combination. Add these to a cheesecake and you have one delicious and perfect dessert! This strawberry white chocolate cheesecake is a showstopper. It’s one of the best cheesecake you’ll have.
This white chocolate strawberry cheesecake was based off of my White Chocolate Raspberry Cheesecake. If you like strawberries and chocolate be sure to try Chocolate Covered Strawberry Cake or No Bake Strawberry Cheesecake Tart
Why you’ll love this chocolate strawberry cheesecake
- Creamy and smooth: The cheesecake itself is so creamy, smooth and rich. It has a hint of white chocolate that doesn’t overpower.
- Strawberry sauce: This homemade strawberry sauce is what makes the cheesecake so tasty! It’s perfectly sweet and tart. But also so simple to make!
- Graham cracker crust: The graham cracker crust pairs so well with the cheesecake and strawberry topping.
Ingredients needed
Crust:
- Honey Graham Crackers: You can also use Oreo’s instead of honey grahams.
- Unsalted Butter: To help everything combine.
- Sugar: To help the crust crisp up.
Cheesecake filling:
- Cream cheese: Use full fat cream cheese. Make sure it’s at room temperature. You’ll need three 8oz packages.
- Sugar: You won’t need much sugar, but adding a little bit of sugar adds some sweetness.
- Eggs: Make sure your eggs are at room temp.
- Half and half: This will add richness and creaminess to the cheesecake.
- White chocolate: Use good quality light chocolate. I like using Ghirardelli white chocolate bars.
Strawberry Sauce
- Strawberries: Frozen or fresh strawberries will work.
- Sugar: To add sweetness to the sauce. Feel free to add more or less sugar.
- Cornstarch: To thicken up the sauce.
- Water: You’ll add water to the cornstarch mixture and the strawberries.
How to prepare springform pan for cheesecake
- Line the base of the tin with parchment paper. Then close the ring. Cut off the excess parchment paper. (Adding parchment paper to the bottom of the springform pan makes it easier to lift the cheesecake out once it’s done baking.)
- Wrap the bottom and sides springform pan in aluminum foil, multiple times to ensure it’s sealed. This way no water can seep into the pan.
Graham cracker crust
- Add graham crackers to the food processor and process until fine crumbs.
- Combine melted butter, graham cracker crumbs and sugar.
- Press into prepared springform pan.
Making the cheesecake filling
- In a microwave safe bowl, melt white chocolate and half and half. Stirring every 30 seconds, until chocolate is almost melted. Then stir until chocolate is melted and smooth. Set aside.
- Using an electric mixer, beat room temperature cream cheese and sugar, on medium speed, until combined.
- On medium to low speed, add lightly whisked eggs one at a time, mixing a bit after each addition. Scrape the bottom of the bowl and sides of the bowl after each egg addition. Once the last egg is added mix until fully incorporated.
- Add the melted white chocolate mixture and beat on low speed until fully combined.
- Pour cheesecake batter over the crust. Lightly tap the springform pan on the counter top a few times to release any air bubbles.
- Place the cheesecake batter springform pan in a larger pan, baking dish or roasting pan. Place in the oven then pour ½ – 1 inch of hot water into the the larger pan. I found that it’s easier to pour the water when everything is in the oven.
- Bake the cheesecake in water bath for 50 minutes. The cheesecake should still be jiggly. Turn off the oven and let the cheesecake sit in the warm oven for 20 minutes. Then open the oven door and let the cheesecake cool in the oven for another 20 minutes.
- Take out of the oven and let the cheesecake cool completely. Once cooled refrigerate white chocolate cheesecake.
How to make the strawberry sauce.
You can make the homemade strawberry sauce before, during, or after making the cheesecake. Just make sure the cheesecake and strawberry sauce is cooled before topping the cheesecake the strawberry sauce.
- Add water, sugar and strawberries to a medium saucepan.
- Cook for a 20 minutes smashing the strawberries every so often with a potato masher or fork.
- Mix cornstarch and water. Add to the strawberry sauce, and cook for a few minutes or until strawberry sauce thickened.
- Set aside to cool. The strawberry sauce will continue to thicken as it cools off.
Assembling the strawberry white chocolate cheesecake
- Add strawberry sauce to the top of the cheesecake.
- Add sliced strawberries to the edge of the cheesecake.
- Serve immediately or store in the refrigerator. Cover any leftovers with plastic wrap or store leftover slices in an airtight container.
Tips for success
- Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.
- Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.
- Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.
- Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.
- For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up. Once it’s cooled off you can add the strawberry sauce.
- Adjust the sweetness to the strawberry sauce. I find that some strawberries are sweeter than others. Which is why I start out with 2 tablespoons of sugar and add more if needed; as the strawberry sauce is cooking.
Frequently asked questions
No. I would not recommend skipping the water bath. The steam from the water ensures that the cheesecake bakes slowly and evenly. It also reduces the chances of cheesecake sinking and cracking. I know it may seem like a lot of work, but it’s simple to make and the result is worth it.
I wrap the springform in aluminum foil a multiple times, around 4-5 times, making sure the foil goes all the way up to the sides of the pan. This ensures that the cheesecake is secure and water won’t seep into the foil as it bakes. I have seen others place the springform tin into oven safe turkey bag. However, I have not tried this method yet.
If you forgot to take out your ingredients 1-2 hours before baking, here’s a few things you can do:
Cream cheese:
Remove from packaging and place in oven safe bowl. Microwave in 10 second intervals until cream cheese is just soft. Don’t over do it, and watch closely!
Eggs:
Place eggs in bowl. Fill with warm water. Let the eggs sit in water for 10-15 minutes.
There is a few tricks you can do to prevent cracking.
Don’t over bake the cheesecake: Bake until sides are set, but middle is still jiggly.
Don’t rush the cooling process. You’ll want to cool in the oven with door closed and oven turned off for 20 minutes, then with the oven door open for 20 minutes.
Do make a water bath. This ensures slow, even baking.
Other recipes you may like
If you made this recipe, I would love to hear from you! Comment and rate below. Your comments will help me as well as other readers. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.
PrintRecipe
Strawberry White Chocolate Cheesecake
- Prep Time: 30 minutes
- Cook Time: 2 hours ( including cool time)
- Total Time: 2 hours 30 minutes
- Yield: 12 slices 1x
- Category: dessert
Ingredients
Crust
- 14 graham crackers
- 7 tablespoons unsalted butter
- 1 teaspoon granulated sugar
Cheesecake filling
- 24 oz. cream cheese, room temp
- ⅓ cup granulated sugar
- 3 large eggs, lightly whisked, room temp
- ½ cup half and half
- 7 oz. white chocolate bar
Strawberry sauce
- 14 oz. hulled strawberries ( frozen or fresh )
- ½ cup water
- 3–4 tablespoons granulated sugar*
- 2 teaspoons cornstarch + 1 tablespoon water
Instructions
Crust
- Add graham crackers to the food processor and process until fine crumbs.
- Combine melted butter, graham cracker crumbs and sugar.
- Press into prepared springform pan.
Cheesecake
- Line springform pan with parchment paper. Close the springform pan and cut excess parchment paper. Wrap the pan several times in foil, to prevent water seeping into the cheesecake.
- Pre heat oven to 325 F.
- Boil water for water bath.
- In a microwave safe bowl, melt white chocolate and half and half. Stirring every 30 seconds, until chocolate is almost melted. Then stir until white chocolate is melted and smooth. Set aside.
- On medium speed, beat cream cheese and sugar until combined.
- On medium to low speed, add lightly whisked eggs one at a time, mixing a bit after each addition. Scrape the bowl after each egg addition. Once the last egg is added mix until fully incorporated.
- Add the white chocolate mixture and beat on low speed until fully combined.
- Pour cheesecake batter over the crust. Lightly tap the springform pan on the counter top a few times to release any air bubbles.
- Place the cheesecake batter springform pan in a larger pan, baking dish or roasting pan. Place in the oven then pour ½ – 1 inch of hot water into the the larger pan. I found that it’s easier to pour the water when everything is in the oven.
- Bake the cheesecake in water bath for 45- 50 minutes. The cheesecake should still be jiggly in the center but set around the edges.
- Turn off the oven and let the cheesecake sit in the warm oven for 20 minutes. Then open the oven door and let the cheesecake cool in the oven for another 20 minutes.
- Take out of the oven and let the cheesecake cool completely. Once cooled refrigerate white chocolate cheesecake.
Strawberry sauce
- Add water, sugar and strawberries to a medium saucepan.
- Cook for a 20 minutes smashing the strawberries every so often with a potato masher or fork. (Do a taste test before adding the cornstarch. If needed add more sugar. If to sweet, add a splash of lemon juice. Then cook for another 2 minutes.)
- Mix cornstarch and water. Add to the strawberry sauce, and cook for a few minutes or until strawberry sauce thickened.
- Set aside to cool. The strawberry sauce will continue to thicken as it cools off.
- (optional)If the strawberry sauce is too thick once its cooled. You can add water to make the sauce slightly thinner.
Assembly
- Add strawberry sauce to the top of the baked cheesecake.
- Place sliced strawberries around the cheesecake.
- Serve immediately or store in the refrigerator.
Notes
- Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.
- Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.
- Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.
- Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.
- For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up. Once it’s cooled off you can add the strawberry sauce.
- Adjust the sweetness to the strawberry sauce. I find that some strawberries are sweeter than others. Which is why I start out with 2 tablespoons of sugar and add more if needed; as the strawberry sauce is cooking.
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