Easy White Chocolate Cheesecake Recipe

Craving something rich and creamy? Try this incredibly indulgent, but surprisingly easy white chocolate cheesecake with strawberry sauce.

It’s silky smooth, wonderfully dense, and a thing of beauty!

With its smooth and velvety texture, this cheesecake is the ultimate dessert for any occasion.

Topped with a fresh and tangy strawberry glaze, it’s the perfect balance of sweet and tart.

Contest-Winning White Chocolate Cheesecake with Strawberry Sauce

This is so much more than cheesecake topped with white chocolate.

It’s extra special because there’s white chocolate right in the filling, making it extra sweet and absolutely delicious.

Don’t worry if you’re not a fan of overly sweet desserts, though. There’s cinnamon in the crust and strawberry sauce on top.

Add it all up, and you’ve got the perfect bite!

Ingredients 

Here’s what you’ll need for this rich and creamy white chocolate cheesecake.

• Cinnamon Graham Crackers: Use regular if you like, or any other biscuit or cookie. But I think the warmth from the cinnamon is too good to miss.

• Sugar: For sweetness in every layer.

• Butter: To hold the crust together.

• Cream Cheese: Full-fat cream cheese makes this super thick, dense, and rich. Don’t use light or cream cheese spread.

• White Chocolate: It’s the key ingredient, so be sure to use good-quality white chocolate, like Callebaut or Ghirardelli. Cheap white chocolate doesn’t melt well (or taste as creamy).

• All-purpose Flour: To help the cheesecake set.

• Eggs: To bind the ingredients together. You’ll add 2 extra yolks, too, for extra richness.

• Strawberries: It’s a strawberry sauce, after all. Though you could swap them out for raspberries, peaches, blueberries, etc.

• Water: Just a little to help the fruit and sugar meld. If you use frozen fruits, leave the water out, as you’ll get extra moisture when the fruit thaws.

• Cornstarch: To thicken the fruit into a glossy sauce.

How to Make White Chocolate Cheesecake

As mentioned, this recipe has a few steps. But if you’ve ever made a cheesecake before, it’ll be a breeze.

If not, don’t worry – it’s super simple.

1. PREHEAT the oven to 350°F (175°C) and grease a 10-inch springform pan with non-stick spray or butter.

2. MIX the crushed graham crackers, sugar, and melted butter in a bowl until the texture resembles wet sand. Press the mixture into the pan and 1 inch up the sides using a measuring cup to flatten. Set aside.

3. BEAT the cream cheese and sugar on medium speed until smooth, about 1–2 minutes. Mix in the flour and vanilla on low speed, followed by the eggs and yolks. Add the melted chocolate and mix until no streaks remain.

4. POUR the filling over the crust. Gently tap the pan on the counter to release air bubbles.

5. BAKE the cheesecake on a baking sheet for 45–50 minutes, or until the edges are set. (Optional: Place a water-filled baking dish on a lower rack for even baking.)

6. COOL the cheesecake in the oven with the door slightly open for 30–60 minutes.

7. TRANSFER to a wire rack, run a knife around the pan’s edges, and cool for 1–2 hours. Refrigerate overnight.

8. COOK the sugar, cornstarch, water, and strawberries in a saucepan over medium heat until the sauce thickens. Cool and add food coloring if desired.

9. SPREAD the strawberry sauce over the cheesecake, then drizzle with melted white chocolate. Slice, serve, and enjoy

Tips for the Best White Chocolate Cheesecake

The most common issue people have with cheesecake is cracking on the top.

Luckily, cracked cheesecakes taste just as yummy as uncracked cheesecakes. So don’t stress if you see a line on the top.

Of course, this one is covered in strawberry sauce, so you won’t even see it!

And you can always add other toppings, such as whipped cream, ganache, or caramel, to hide imperfections.

But if you want to avoid cracks altogether – and have the best cheesecake around – follow these steps:

• Room-Temperature Ingredients: Soft cream cheese ensures a smooth filling, and room-temperature eggs blend more easily with other ingredients.

• Melt the Chocolate Carefully: Use the microwave, but go slow to avoid burning. Heat white chocolate at 50% power in 30-second intervals, stirring in between.

• Water Pan in Oven: Place a baking pan with water on a lower rack to promote even baking and help prevent the cheesecake top from cracking.

• Don’t Overbake: Overbaking is a common cause of cracks. The center should look jiggly; it will firm up as it cools and sets in the fridge.

• Avoid Overmixing: Beat cream cheese and sugar just until smooth. Mix eggs on low speed to avoid adding air, which can cause the cheesecake to puff and deflate.

• Pour Slowly: Pour filling slowly to reduce air bubbles. Tap the pan on the counter to release any bubbles, and pop visible ones with a knife.

• Cool Gradually: Let the cheesecake cool in the oven with the door slightly open for an hour. Then cool on a wire rack for 1–2 hours before refrigerating.

How to Store

To Store: Pop it in the fridge for up to 5 days. Or freeze it for up to a month!

To Freeze: The best way to freeze cheesecake is without the sauce.

I like to freeze individual slices (double-wrapped in plastic), so I can grab just one when I’m craving something sweet.

But you can freeze the whole cake too! Double wrap it in plastic, then add a layer of foil, too.

Wrap with plastic and foil to prevent freezer burn and it’ll keep well for up to 3 months.

More Cheesecake Recipes You’ll Love

Blueberry Cheesecake
Philadelphia Oreo Cheesecake
Banana Cream Cheesecake
Pumpkin Cheesecake
Godiva Chocolate Cheesecake