What should I do if my ganache isn't completely smooth?

To ensure your ganache is smooth, make sure the white chocolate is very finely chopped and the heavy cream is hot enough (it should just be simmering, but not boiling). If your white chocolate doesn't melt fully, you can continue heating it over a double boiler or try microwaving it in 10 second intervals.

How do I know when the cheesecake is done?

The strawberry white chocolate cheesecake is done when the edges are set. The center will still wobble when gently moved. If you're unsure, you can check the internal temperature with a digital thermometer . It should read 145°F (63°C).

Can I use frozen strawberries for the topping?

Yes, you can use frozen strawberries. I prefer fresh strawberries because they hold their shape better when cooking, but frozen strawberries will still taste wonderful.

Can I use a different berry for the topping?

Yes! You can use pitted cherries, blackberries, raspberries or blueberries. You may need to adjust the amount of sugar if your berries are more on the tart side.

Can I freeze this cheesecake?

Yes, the white chocolate cheesecake can be frozen without the strawberry topping for up to three months. Wrap the cheesecake or individual slices in plastic wrap, followed by a layer of aluminum foil. Thaw the cheesecake by placing it in the refrigerator overnight.

Strawberry White Chocolate Cheesecake

Ingredients

Crust

2 cups (215 grams) graham crackers, crushed (about 14 graham crackers)
5 tablespoons (70 grams) unsalted 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

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Instructions

Crust

Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
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.
Bake for 10 minutes. Allow to cool completely before adding the filling.

Cheesecake Filling

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.
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.
Add the sugar, flour and salt. Continue beating until smooth.
Mix in the vanilla extract.
Add the eggs one at a time, beating after each addition on low speed until just combined. Don’t overmix here!
Fold in the white chocolate ganache with a spatula until fully incorporated.
Pour the cheesecake batter into the cooled crust. Place the cheesecake on a rimmed pan to safeguard against any leakage while baking.
Place the cheesecake on the center rack. Bake at 325°F (160°C) for 30 minutes.
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.*
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.
Transfer to the refrigerator for at least 6 hours before releasing from the springform pan.

Strawberry Topping

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.
In a small dish, whisk together the cornstarch and 2 tablespoons cold water. Stir into the strawberry mixture and cook 2 minutes more.
Remove the saucepan from heat and allow to cool. The sauce will thicken as it cools.

Notes

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.