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Velvety smooth cheesecake with graham cracker crust on a plate with sweet strawberry topping.

Strawberry White Chocolate Cheesecake Recipe

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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 1 hour 30 minutes
  • Yield: 12
    • Prep Time: 20 minutes
    • Cook Time: 1 hour 10 minutes
    • Category: Dessert
    • Method: Baking
    • Cuisine: Global



  • 2 cups (215 gramsgraham crackers, crushed (about 14 graham crackers)
  • 5 tablespoons (70 gramsunsalted butter, melted
  • ¼ teaspoon kosher salt 

Cheesecake Filling

  • 8 ounces (225 grams) white chocolate, finely chopped
  • ⅓ cup (80 ml) heavy cream
  • 28 ounces (800 grams) full-fat cream cheese, room temperature
  • 1 cup (200 grams) granulated sugar
  • 1.5 tablespoons all purpose flour
  • ¼ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 large eggs

Strawberry Topping

  • 1 lb (450 grams) strawberries*, hulled and halved
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon lemon juice
  • ⅓ cup (80 ml) + 2 tablespoons water
  • 1.5 teaspoons cornstarch



  1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
  2. Mix together the crushed graham crackers, melted butter and salt in a small bowl until well combined. Firmly press the mixture into the bottom of the pan and up the sides.
  3. Bake for 10 minutes. Allow to cool completely before adding the filling.

Cheesecake Filling

  1. Make the white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. Microwave for one minute to slightly soften. Heat the heavy cream in a small saucepan over medium-high heat until it begins to simmer. Immediately pour over the white chocolate and cover. Let stand for three minutes, then whisk until smooth. Cover with plastic wrap until ready to use.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-low speed for several minutes until smooth. Scrape down the sides and bottom of the bowl as needed.
  3. Add the sugar, flour and salt. Continue beating until smooth.
  4. Mix in the vanilla extract.
  5. Add the eggs one at a time, beating after each addition on low speed until just combined. Don’t overmix here!
  6. Fold in the white chocolate ganache with a spatula until fully incorporated.
  7. Pour the cheesecake batter into the cooled crust. Place the cheesecake on a rimmed pan to safeguard against any leakage while baking.
  8. Place the cheesecake on the center rack. Bake at 325°F (160°C) for 30 minutes.
  9. Reduce heat to 250°F (120°C). Slightly crack the oven door for the first several minutes. Bake for 35-40 minutes or until the edges are set, but the center is still quite wobbly.*
  10. Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
  11. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan.

Strawberry Topping

  1. Place the halved strawberries, sugar, lemon juice and ⅓ cup (80 ml) water in a saucepan. Bring to a simmer over medium heat. Cook for 5 minutes, or until the strawberries begin to soften.
  2. In a small dish, whisk together the cornstarch and 2 tablespoons cold water. Stir into the strawberry mixture and cook 2 minutes more.
  3. Remove the saucepan from heat and allow to cool. The sauce will thicken as it cools.


Strawberries: I prefer fresh strawberries for the topping, but frozen will work as well. No need to thaw frozen strawberries, you can add them directly from the freezer.

Cheesecake Doneness: If you’re unsure whether your cheesecake is done, you can check the internal temperature with an instant read thermometer. It should reach 145°F (63°C).

Storage: The white chocolate cheesecake and strawberry topping can be stored separately in the fridge for 5-7 days. The white chocolate cheesecake can be frozen for up to three months.