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White Chocolate Strawberry Cheesecake

A velvety smooth cheesecake with rich white chocolate and fresh strawberries, all atop a buttery graham cracker crust—an impressive dessert perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 10 slices
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Cheesecake Filling
  • 1 cup white chocolate chips Melted
  • 3 packages cream cheese, softened Each package is 8 ounces
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Room temperature
  • 1 cup fresh strawberries, chopped Plus extra for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (162°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated, then press into the bottom of a 9-inch springform pan.
  3. Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring in between until smooth.
  4. In a large bowl, mix softened cream cheese and sugar until smooth and creamy. Add vanilla extract and melted white chocolate, combining them until just incorporated. Add eggs one at a time, mixing gently after each addition. Finally, fold in the chopped strawberries.
Baking
  1. Pour the cheesecake mixture over your prepared crust. Bake for 55-60 minutes or until the edges are set and the center has a slight jiggle.
  2. Once baked, turn off the oven, crack the door open, and let the cheesecake cool for an hour. Then refrigerate for at least 4 hours or overnight.
Serving
  1. Release the cheesecake from the springform pan and garnish with fresh strawberries. Cut into slices, serve, and enjoy.

Notes

Ensure your cream cheese and eggs are at room temperature for a smoother filling. Baking in a water bath can help achieve a creamier texture and prevent cracks. Store leftovers in the fridge in an airtight container for up to 5 days.