If you love cheesecake but want something a little different, this easy white chocolate cheesecake delivers a lush, creamy experience in every bite. The blend of smooth white chocolate and tangy cream cheese forms a rich base, while a crisp, spiced crust and vibrant strawberry sauce on top create a perfect harmony of flavors. This recipe guides you through each step for success, whether you’re a baking novice or a seasoned dessert lover.
Why Choose White Chocolate Cheesecake?
White chocolate offers a delicate sweetness and creamy body. It melts gently into the cream cheese, resulting in a velvety-right texture that sets this cheesecake apart. With a cinnamon graham cracker base and fresh strawberry topping, each element stands out without overwhelming. You’ll find that this white chocolate cheesecake adapts well to any occasion—holidays, birthdays, or just because.
Ingredients
Before you start, gather these ingredients to ensure smooth workflow:
Crust
- 1 1/2 cups crushed cinnamon graham crackers (plain graham crackers or digestive biscuits work too)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature
- 8 oz high-quality white chocolate (Callebaut, Ghirardelli, or Green & Black’s), chopped
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 2 large egg yolks (room temperature)
Strawberry Sauce
- 2 cups fresh strawberries, chopped (or frozen, thawed and drained)
- 1/3 cup granulated sugar
- 2 tablespoons water (omit if using frozen berries)
- 2 teaspoons cornstarch
Equipment
- 10-inch springform pan
- Mixing bowls
- Electric mixer
- Small saucepan
- Foil and plastic wrap for storage
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 350°F (175°C). Grease the base and sides of a 10-inch springform pan using butter or non-stick spray.
In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix with a fork until the texture resembles damp sand.
Press the mixture firmly into the base of the prepared pan. Use the base of a glass or measuring cup for a compact, even layer. Bake for 10 minutes, then set aside to cool as you make the filling.
2. Make the Filling
Place the chopped white chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second bursts, stirring each time, until just melted and smooth. Let it cool slightly, but do not let it harden.
In a large bowl, use an electric mixer to beat cream cheese until smooth and lump-free—about 2 minutes on medium speed. Add sugar, flour, and vanilla. Beat again until well combined.
Add the eggs and extra yolks, one at a time, mixing at low speed between each so the batter stays smooth but not over-whipped.
Gently pour in the melted white chocolate, mixing just until combined. The mixture should be creamy and homogenous.
3. Assemble and Bake
Pour the filling over the pre-baked crust. Tap the pan gently on the counter two or three times to release air bubbles.
For extra insurance against cracks, place a shallow baking pan filled with hot water on the oven’s lower rack. This creates moisture in the oven and helps the cheesecake bake more evenly.
Bake on the center rack for 45–50 minutes. The edges should look set and slightly golden, while the center will still have a gentle wobble.
Turn off the oven and crack the oven door a few inches. Let the cheesecake rest in the oven for 45 minutes. This slow cooling helps prevent cracks as it adjusts gradually to temperature changes.
Afterward, transfer to a wire rack and cool at room temperature for another hour. Once completely cool, cover the pan with foil or plastic wrap and refrigerate for at least 6–8 hours—overnight delivers best results.
4. Make the Strawberry Sauce
Combine sugar and cornstarch in a small saucepan. Add water and chopped strawberries. Stir gently and cook over medium heat until the strawberries start to break down, and the mixture thickens to a glossy sauce—about 7 to 10 minutes.
Allow to cool to room temperature, then refrigerate until ready to serve. The sauce will thicken further as it chills.
Tip: Swap strawberries for blueberries, raspberries, or peaches to match the season or your preferences.
5. Serve
Run a thin-bladed knife around the edge before unclasping the pan to release the cheesecake cleanly. Spread cooled strawberry sauce over the entire surface or spoon it onto individual slices, as you prefer.
For a finishing touch, drizzle a little melted white chocolate on top or decorate with fresh berries.
Tips for Perfect White Chocolate Cheesecake
- Room Temperature Ingredients: Use softened cream cheese and eggs for a smooth, even filling with no lumps.
- Melt White Chocolate Gently: Low microwave power or a double boiler works best. Stir often to avoid scorching or seizing.
- Don’t Overmix: Mix just until the batter is smooth after each egg to prevent too much air, which can cause cracks.
- Avoid Overbaking: Stop baking while the center is still wobbly. Cheesecake continues to cook as it cools.
- Cool Gradually: Letting the cake cool in the oven, then at room temperature, then chilling, reduces the risk of cracks.
- Water Bath Hack: Instead of putting the cheesecake pan directly in water (which risks leaks), place a separate pan of water on a lower rack to gently steam.
Troubleshooting: Preventing Cracks
Sometimes, even when following every step, a cheesecake may crack. Here’s a quick guide to troubleshooting and concealing imperfections:
| Problem | Likely Cause | Solution/Tips |
|---|---|---|
| Cracks on top | Overbaking or rapid cooling | Cool in oven with door open. Cover with sauce. |
| Dense or dry texture | Overbaking | Check oven temp, bake just until set. |
| Lumpy Filling | Cold cream cheese | Use room temp ingredients; beat well. |
| Strawberry sauce runny | Not enough cornstarch, undercooked | Simmer longer; let it cool completely. |
Topping with strawberry sauce, melted chocolate, fresh fruit, or sweetened whipped cream hides surface cracks and adds flavor.
Variations
Mix up your cheesecake with small adjustments:
- Different crusts: Vanilla wafers, chocolate cookie crumbs, or digestive biscuits all work.
- Alternative toppings: Swap strawberries for raspberry coulis, lemon curd, or chocolate ganache.
- Mini cheesecakes: Use a muffin tin and paper liners. Bake for 20–25 minutes.
You can also infuse the filling with citrus zest, or mix in a handful of white chocolate chips for extra texture.
Storage and Freezing
Refrigerator: Cover tightly and chill for up to 5 days. The flavor often deepens after the first day.
Freezer: For longer storage, cover the unsauced cheesecake (whole or in slices) with two layers of plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Serving After Freezing: Add fresh sauce or berries after the cake is thawed for best texture.
FAQs
Can I use low-fat cream cheese?
Full-fat cream cheese is best. Low-fat versions yield a softer, less creamy texture and might interfere with the set.
What kind of white chocolate should I use?
Choose bars labeled as real white chocolate with cocoa butter. Baking chips may contain stabilizers that prevent smooth melting.
Can I make it gluten-free?
Substitute gluten-free cookies for the crust and use a gluten-free all-purpose flour blend in the filling.
This easy white chocolate cheesecake holds its own at any table. With basic kitchen tools and familiar ingredients, you can create a dessert that balances creamy, sweet, and fruity notes. The method encourages creativity, letting you swap sauces or crusts to fit your tastes year-round. With each slice, you’ll taste the difference that care and real white chocolate make.
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
- 8 ounces white baking chocolate, melted and cooled
- Red food coloring, optional
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 1/2 cups fresh strawberries, hulled and chopped
- Melted white chocolate
- 4 large eggs plus 2 yolks, lightly beaten
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 4 (8-ounce) packages cream cheese, softened
- 1/3 cup butter, melted
- 1/2 cup granulated sugar
- 7 whole cinnamon Graham Crackers, crushed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C), and 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 until the mixture resembles wet sand.
- Press the mixture into the bottom of the greased pan and 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 until smooth and creamy, about 1-2 minutes.
- Reduce the speed to low and gently mix in the flour and vanilla, followed by the eggs and egg yolks. Beat on low until almost fully combined, then add the melted chocolate and beat on low until no streaks of egg remain.
- Slowly pour the filling over the crust. Then gently bang the pan against the counter to release any air bubbles.
- Place the springform pan on a baking sheet and bake for 45 to 50 minutes, or until the edges are set. (optional: add a baking dish with water to a rack under the cheesecake)
- Turn off the oven, open the door slightly, and leave the cheesecake inside to cool for about 30-60 minutes.
- Transfer the warm cheesecake to a wire rack and run a knife around the edges of the pan to release the cake. Let it cool for 1-2 hours, and then refrigerate overnight.
- For the sauce, combine the sugar, cornstarch, and water in a large saucepan over medium heat. Add the strawberries and bring the mixture to a boil. Continue cooking, constantly stirring, until the sauce has thickened.
- Remove the pan from the heat and add a few drops of food coloring, if using, then leave it to cool.
- Spread the cool strawberry sauce evenly over the cheesecake, followed by the melted white chocolate.
- Slice, serve, and enjoy!