Description
Velvety, creamy, and bursting with fresh strawberry flavor, this easy homemade cheesecake combines decadent white chocolate with juicy strawberries for a show-stopping dessert. Perfect for celebrations or a sweet treat any time.
Ingredients
- 2 cups graham cracker crumbs (200g)
- 6 tablespoons unsalted butter, melted (85g)
- 2 tablespoons granulated sugar (25g)
- Pinch of salt
- 24 ounces full-fat cream cheese, room temperature (680g)
- 6 ounces white chocolate chips or bar, melted (170g)
- 3/4 cup granulated sugar (150g)
- 1/2 cup sour cream (120g)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, chopped (200g)
- Optional topping:
- 3/4 cup fresh strawberries, sliced (100g)
- 1/4 cup strawberry jam or preserves (60g)
- 1 teaspoon lemon juice
Instructions
- Mix graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl until sandy. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes.
- Place white chocolate chips or chopped bar in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until smooth. Let cool slightly.
- In a large mixing bowl, beat cream cheese on medium speed until creamy and smooth (about 2 minutes). Add granulated sugar and mix until combined. Scrape down the sides as needed.
- Blend in sour cream and vanilla extract. Add eggs, one at a time, beating just until incorporated.
- Slowly pour the melted white chocolate into the cream cheese mixture while whisking gently. Mix until fully combined.
- Gently fold in chopped fresh strawberries using a spatula.
- Pour the batter over the chilled crust. Tap the pan gently to release air bubbles. If using a water bath, wrap the pan with foil and place it in a larger baking dish filled with hot water.
- Bake at 325°F (163°C) for 50-60 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and let the cheesecake sit with the door ajar for 30 minutes. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
- Optional topping: Mix sliced strawberries with strawberry jam and lemon juice. Spoon over the chilled cheesecake just before serving.
- Run a knife around the edge before releasing the pan. Slice with a clean, sharp knife (wipe between cuts for neat pieces). Serve chilled.
Notes
For best results, use full-fat cream cheese and pat strawberries dry before adding to the filling. A water bath helps prevent cracks and keeps the texture silky. You can adapt the crust for gluten-free or use coconut sugar for a lower-sugar version. Let the cheesecake chill overnight for optimal flavor and texture. Wipe your knife between slices for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 340
- Sugar: 23
- Sodium: 220
- Fat: 21
- Saturated Fat: 12
- Carbohydrates: 32
- Fiber: 1
- Protein: 7
Keywords: strawberry cheesecake, white chocolate cheesecake, easy cheesecake, homemade dessert, spring dessert, summer dessert, birthday cake, creamy cheesecake, fruit cheesecake, crowd-pleaser