Looking for a creamy, rich cheesecake that’s foolproof and delivers a memorable finish to any meal? This easy white chocolate cheesecake brings together velvety smoothness, subtle cocoa sweetness, and a bright strawberry topping. Whether you bake for a special event or just crave a homemade treat, this recipe will guide you through every step for luscious, bakery-quality results at home.
Why Choose White Chocolate Cheesecake?
Classic cheesecake has its fans, but adding white chocolate transforms it into something decadent. White chocolate adds a lush creaminess, mellow sweetness, and a deeper, more complex flavor profile. The marriage of tangy cream cheese with cocoa butter-rich white chocolate makes every bite smooth and satisfying. Pair it with fresh strawberry sauce, and you have a showstopping dessert with flavors that harmonize beautifully.
Ingredients
Before you get started, gather these key ingredients. Each one plays an essential role in texture and taste.
Crust
- Cinnamon Graham crackers (about 1½ cups, crushed)
You can substitute with digestive biscuits or vanilla wafers if needed. - Granulated sugar (2 tablespoons)
- Unsalted butter (6 tablespoons, melted)
The butter binds everything and adds rich flavor.
Filling
- Full-fat cream cheese (24 ounces, at room temperature)
Soft cream cheese ensures a silky base. - White chocolate (8 ounces, good quality, chopped)
White chocolate chips or baking bars work best. - Granulated sugar (¾ cup)
- All-purpose flour (2 tablespoons)
Helps the cheesecake set without cracking. - Large eggs (3 whole, plus 2 additional yolks, at room temperature)
- Pure vanilla extract (2 teaspoons)
Strawberry Sauce
- Fresh strawberries (1 pound, hulled and chopped)
- Granulated sugar (⅓ cup)
- Water (2 tablespoons, omit if strawberries are extra juicy)
- Cornstarch (1 tablespoon, for thickening)
Equipment
- 10-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Wire rack
- Plastic wrap and aluminum foil
Step-by-Step Instructions
1. Prepare the Crust
- Preheat the oven to 350°F (175°C).
- Lightly grease a 10-inch springform pan.
- Combine crushed graham crackers, sugar, and melted butter in a bowl. Mix with a fork or your fingers until the texture resembles wet sand.
- Pour the mixture into the pan and press it into an even layer using the base of a glass or your hand.
- Bake for 8–10 minutes until the crust is lightly golden. Remove and let cool while you prep the filling.
2. Make the Filling
Melt the White Chocolate
- Place chopped white chocolate in a microwave-safe bowl.
- Microwave in 30-second bursts at 50% power, stirring between intervals, until melted and smooth.
- Let it cool for a minute before mixing it with other ingredients.
Mix the Cream Cheese
- Place cream cheese and sugar in a large bowl. Beat with the electric mixer on medium speed until creamy and lump-free.
- Add flour and vanilla extract. Beat just until smooth.
- Pour in the cooled melted white chocolate and mix very briefly to combine.
Add Eggs
- Crack in the eggs and yolks, one at a time, beating at low speed after each addition. Only mix until incorporated—overbeating introduces air and can cause cracks.
3. Assemble and Bake
- Pour the filling over the cooled crust. Tap the pan on the counter a couple of times to pop air bubbles.
- Optional: Place the springform pan inside a larger roasting pan. Fill the larger pan with hot water (about an inch deep) to create a water bath. This keeps the cheesecake moist and helps prevent cracks.
- Bake for 45–50 minutes. The outer edge will appear set; the center should jiggle slightly when gently moved.
4. Cooling the Cheesecake
- Turn the oven off. Open the oven door a few inches and let the cheesecake cool inside for 45 minutes.
- Remove the cake from the oven and set on a wire rack—leave in the springform pan. Let it reach room temperature.
- Once cool, cover with plastic wrap and chill in the refrigerator at least 6 hours, preferably overnight.
Strawberry Sauce
- In a saucepan, whisk sugar and cornstarch. Add water and chopped strawberries.
- Simmer over medium heat, stirring often, for 5–7 minutes. Strawberries should soften and the sauce will thicken.
- Remove from heat; cool to room temperature before spooning over the cheesecake.
Serving Suggestions
- Release the springform pan and transfer the chilled cheesecake to a serving plate using two spatulas.
- Pour cooled strawberry sauce over the top. Swirl with a spoon or drizzle artfully.
- For extra flair, top with white chocolate shavings, a few reserved berries, or a dusting of powdered sugar.
Tips for a Smooth, Crack-Free Cheesecake
Use Room Temperature Ingredients
- Room temperature cream cheese and eggs blend together seamlessly, resulting in a smooth, lump-free filling.
Avoid Overmixing
- Mix just until ingredients are combined, especially after adding eggs. Overmixing can create too much air, which causes cracks during baking.
Water Bath Benefits
- A water bath regulates oven temperature and prevents sudden changes in heat, minimizing the risk of surface cracks. Wrap the outside of your springform pan in foil to protect against leaks.
Cool Gradually
- Cool the cheesecake in the oven first, then at room temperature before chilling. This gentle temperature change keeps the top smooth.
Variations and Customization Ideas
- Crust alternatives: Try using Oreos (without the filling), Biscoff cookies, or vanilla wafers for different flavors.
- Fruit toppings: Outside of strawberries, try raspberry sauce, blueberry compote, or even caramelized peaches.
- White chocolate swirls: Melt extra white chocolate, swirl into the batter before baking for a marbled look.
- Individual servings: Divide crust and filling among muffin tins for mini cheesecakes. Reduce baking time to about 20–25 minutes.
How to Store and Freeze
Refrigerator
- Store cheesecake covered in the refrigerator for up to 5 days.
- Keep the strawberry sauce separate and add just before serving to maintain a crisp texture.
Freezer
- Wrap the whole cheesecake or individual slices in plastic and then foil to prevent freezer burn.
- Freeze for up to 3 months without the topping. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I substitute white chocolate chips for bars?
Yes, but use chips labeled “baking” or “real white chocolate,” as they melt better and offer more flavor.
What keeps my cheesecake filling from setting?
Ensure you use full-fat cream cheese and measure flour accurately. Underbaking or overmixing can also affect setting.
Why did my cheesecake crack?
Common causes are overbaking, rapid temperature changes, or bubbles in the filling. Water baths and proper cooling help prevent this.
Can I make this cheesecake ahead?
Definitely. The cake tastes better after a night in the fridge, and you can make the strawberry sauce a day ahead too.
Final Notes
White chocolate cheesecake stands out for its silkiness and depth of flavor. With simple steps, you can make a dessert that feels sophisticated but comes together without stress. Each component—warm spiced crust, creamy white chocolate base, semi-tart strawberry crown—works in concert for a balanced, elegant finish. Serve at the close of a gathering, or keep a few slices for solo enjoyment when you need a sweet lift.
Easy White Chocolate Cheesecake Recipe
Craving something rich and creamy? Try this incredibly indulgent and easy white chocolate cheesecake. Top it with strawberry sauce. It’s a thing of beauty!
Ingredients
- 4 (8-ounce) packages cream cheese, softened
- 7 whole cinnamon Graham Crackers, crushed
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 4 large eggs plus 2 yolks, lightly beaten
- 2 tablespoons cornstarch
- Red food coloring, optional
- Melted white chocolate
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup granulated sugar
- 8 ounces white baking chocolate, melted and cooled
- 1/3 cup butter, melted
- 1 1/2 cups fresh strawberries, hulled and chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease a 10-inch springform pan with non-stick spray or butter.
- For the crust, combine the crushed Graham Crackers, sugar, and melted butter in a bowl. Stir with a fork. Mix until the mixture resembles wet sand.
- Press the mixture into the bottom of the greased pan. Press it about 1 inch up the sides. Use a measuring cup to press and flatten the crumb. Set aside.
- For the filling, beat the softened cream cheese and sugar with an electric mixer at medium speed. Continue beating until the mixture is smooth and creamy. This should take about 1-2 minutes.
- Reduce the speed to low. Gently mix in the flour and vanilla. Add the eggs and egg yolks. Beat on low until almost fully combined. Add the melted chocolate. Beat on low until no streaks of egg remain.
- Slowly pour the filling over the crust. Gently bang the pan against the counter. This releases any air bubbles.
- Place the springform pan on a baking sheet. Bake for 45 to 50 minutes. Bake until the edges are set. Optionally, add a baking dish with water to a rack under the cheesecake.
- Turn off the oven. Open the door slightly. Leave the cheesecake inside to cool for about 30-60 minutes.
- Transfer the warm cheesecake to a wire rack. Run a knife around the edges of the pan to release the cake. Let it cool for 1-2 hours. Then refrigerate overnight.
- For the sauce, combine the sugar, cornstarch, and water in a large saucepan over medium heat. Add the strawberries. Bring the mixture to a boil. Continue cooking. Constantly stir until the sauce has thickened.
- Remove the pan from the heat. Add a few drops of food coloring, if using. Leave it to cool.
- Spread the cool strawberry sauce evenly over the cheesecake. Add the melted white chocolate on top.
- Slice. Serve. Enjoy.
