White Chocolate Strawberry Cheesecake
Intro
This White Chocolate Strawberry Cheesecake is the definition of indulgence. Creamy, velvety cheesecake infused with melted white chocolate sits on a buttery biscuit crust and is topped with a glossy homemade strawberry sauce. The sweetness of white chocolate balances beautifully with the slight tang of cream cheese and the fresh brightness of strawberries. Elegant yet comforting, this dessert is ideal for celebrations, dinner parties, or whenever you want to treat yourself to something truly special.
Prep Time: 25 minutes
Bake Time: 60 minutes
Cooling Time: 1 hour
Chilling Time: 4–6 hours (or overnight for best results)
Total Time: About 7–8 hours
Servings: 10–12 slices
Ingredients
For the Biscuit Base
250 g digestive biscuits (or graham crackers)
120 g unsalted butter, melted
For the Cheesecake Filling
400 g cream cheese, softened (full-fat recommended)
200 g white chocolate, chopped
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) heavy cream or whipping cream
1 tsp vanilla extract
1 tbsp cornstarch or all-purpose flour
For the Strawberry Topping
2 cups fresh strawberries, hulled and chopped
½ cup sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water
Instructions
Prepare the Crust
Preheat oven to 325°F (160°C).
Crush the biscuits into fine crumbs using a food processor or rolling pin.
Mix crumbs with melted butter until evenly coated.
Press firmly into the base of a greased 9-inch (23 cm) springform pan.
Bake for 10 minutes, then set aside to cool.
Melt the White Chocolate
Gently melt the white chocolate using a double boiler or microwave in 20-second bursts, stirring each time.
Set aside to cool slightly (do not let it harden).
Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each addition.
Stir in vanilla extract and cornstarch.
Slowly mix in the melted white chocolate.
Finally, add the cream and mix just until combined (do not overbeat).
Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top.
Place the pan on the middle rack of the oven.
Bake for 55–60 minutes, until the edges are set but the center still slightly jiggles.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour (this prevents cracking).
Prepare the Strawberry Topping
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
Cook for 8–10 minutes, stirring, until the strawberries soften and release juices.
Add cornstarch slurry and cook another 1–2 minutes until thick and glossy.
Remove from heat and let cool completely.
Chill & Assemble
Once the cheesecake reaches room temperature, refrigerate for at least 4–6 hours, preferably overnight.
Before serving, spoon the cooled strawberry topping evenly over the cheesecake.
Serving Suggestions
Garnish with white chocolate shavings or fresh strawberries
Serve chilled for the best texture and flavor
Pair with tea or coffee for a perfect dessert moment
Pro Tips
Always use room-temperature ingredients for a smooth filling
Avoid overmixing to prevent air bubbles and cracks
For extra richness, add a thin layer of melted white chocolate over the crust before filling
A water bath can be used for an ultra-smooth finish (optional)
Final Thoughts
This White Chocolate Strawberry Cheesecake is creamy, elegant, and irresistibly delicious. The combination of silky white chocolate and vibrant strawberry topping makes every bite feel luxurious. Once you try it, this recipe is sure to become a favorite for birthdays, holidays, and special gatherings.