White Chocolate Strawberry Cheesecake

Prep Time: 45 minutes | Bake Time: 1 hour 15 minutes | Chill Time: 6+ hours (Overnight Best)
Total Time: 8+ hours (A patient labor of love)
Difficulty: Intermediate (Requires careful temperature control)
Yield: One 9-inch masterpiece, 12-16 slices

This White Chocolate Strawberry Cheesecake is the epitome of dessert sophistication. It’s not a simple fruit-topped cake; it’s a harmonious, three-part symphony. A buttery shortbread crust supports a decadently creamy, impossibly smooth white chocolate cheesecake filling. The whole creation is then crowned with a pristine, shimmering ruby-red layer of fresh strawberry gelée that glistens like edible stained glass. This is a dessert for celebrations, for impressing, and for savoring one perfect, luxurious bite at a time.

The Philosophy of This Recipe

• Texture is Everything: We use a water bath (bain-marie) and specific techniques to achieve a silken, crack-free, creamy texture, contrasting beautifully with the crisp crust and soft fruit topping.

• Layered Flavor: The white chocolate isn’t just an add-in; it’s infused into the batter, providing a sweet, creamy backbone that complements—but never overpowers—the bright strawberry.

• Visual Drama: The jewel-like, translucent strawberry topping is a stunning, professional-looking finish that announces this is no ordinary cheesecake.

---

Ingredients

For the Shortbread Crust:

• 2 cups (200g) graham cracker crumbs

• ⅓ cup (67g) granulated sugar

• ½ cup (1 stick / 113g) unsalted butter, melted

• Pinch of salt

For the White Chocolate Cheesecake Filling:

• 24 oz (three 8-oz blocks) full-fat cream cheese, softened to room temperature

• 1 cup (200g) granulated sugar

• 8 oz (225g) high-quality white chocolate, finely chopped

• 1 cup (240ml) full-fat sour cream, at room temperature

• 3 large eggs, at room temperature

• 2 large egg yolks, at room temperature

• ¼ cup (60ml) heavy cream

• 1 tbsp pure vanilla extract

• 1 tsp fresh lemon juice

For the Strawberry Gelée Topping:

• 1 lb (450g) fresh strawberries, hulled and chopped (frozen can work in a pinch)

• ½ cup (100g) granulated sugar

• 1 tbsp fresh lemon juice

• 2 tsp unflavored gelatin powder

• 3 tbsp cold water

For Garnish (Optional):

• Fresh whole strawberries

• Whipped cream

• White chocolate curls

---

Essential Equipment

• 9-inch springform pan

• Heavy-duty aluminum foil

• Roasting pan (for the water bath)

• Food processor or rolling pin & bag (for crumbs)

• Double boiler or heatproof bowl

• Fine-mesh sieve

• Instant-read thermometer

---

Step-by-Step Instructions

Phase 1: Prepare the Pan & Crust (15 minutes)

1. Preheat & Prep: Preheat oven to 325°F (160°C). Wrap the outside bottom and sides of your springform pan tightly with 2 layers of heavy-duty foil to prevent water seepage. Lightly grease the inside.

2. Make Crust: Combine graham cracker crumbs, sugar, and salt. Stir in melted butter until mixture resembles wet sand.

3. Press & Bake: Press the mixture firmly and evenly into the bottom of the prepared pan. Use a flat-bottomed glass to compact it. Bake for 10 minutes. Let cool on a rack. Reduce oven to 300°F (150°C).

Phase 2: Create the White Chocolate Filling (25 minutes)

1. Melt Chocolate: Place chopped white chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler). Stir gently until just melted and smooth. Remove from heat and let cool slightly.

2. Beat Cream Cheese: In the bowl of a stand mixer fitted with the paddle, beat the softened cream cheese and sugar on medium-low speed for 3-4 minutes until completely smooth, creamy, and free of lumps. Scrape bowl frequently.

3. Incorporate White Chocolate & Sour Cream: With mixer on low, pour in the slightly cooled white chocolate and beat until combined. Add the sour cream, vanilla, and lemon juice; mix until just incorporated.

4. Add Eggs (The Critical Step): Add the whole eggs and egg yolks one at a time, beating on low and scraping the bowl after each addition. Mix only until the yolk disappears. Over-beating incorporates air, which leads to cracking.

5. Finish with Cream: Finally, stir in the heavy cream by hand until the batter is homogenous, silky, and smooth.

Phase 3: The Water Bath Bake (1 hour 15 minutes + cool down)

1. Prepare Bath: Place the crust-cooled springform pan inside the roasting pan. Pour the cheesecake batter over the crust.

2. Transfer to Oven: Place the roasting pan in the oven, then carefully pour near-boiling water into the roasting pan until it comes halfway up the sides of the springform.

3. Bake: Bake at 300°F for 65-80 minutes. The cheesecake is done when the edges are set but the center still has a slight, 4-inch wobble (like Jell-O). The internal temperature should be about 150°F (65°C). Do not overbake.

4. Cool in Oven: Turn off the oven. Crack the door open with a wooden spoon and let the cheesecake cool in the oven for 1 hour. This gradual cooling is the #1 secret to preventing cracks.

5. Cool Completely: Remove from oven and water bath. Run a thin knife around the edge to release it from the pan (this prevents sinking). Let cool on a wire rack to room temperature (about 2 hours). Then, refrigerate uncovered for at least 4 hours, preferably overnight.

Phase 4: Prepare the Strawberry Gelée Topping (20 minutes + set)

1. Macerate & Cook Strawberries: In a saucepan, combine chopped strawberries, sugar, and lemon juice. Let sit for 10 minutes. Then cook over medium heat for 8-10 minutes, until strawberries are very soft and juices are released.

2. Puree & Strain: Using an immersion blender or regular blender, puree the mixture until smooth. Strain through a fine-mesh sieve into a clean bowl, pressing to extract all liquid. Discard seeds. You should have about 1 ½ cups of puree.

3. Bloom Gelatin: Sprinkle gelatin over the 3 tbsp of cold water in a small bowl. Let sit 5 minutes to “bloom.”

4. Combine: Reheat the strawberry puree until steaming. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Let this mixture cool to room temperature, stirring occasionally.

5. Pour & Final Chill: Once the cheesecake is fully chilled and the puree is cool (but not setting), slowly pour the strawberry mixture over the cheesecake. Tilt the pan to create an even layer. Return to the refrigerator for at least 3 hours, or until the topping is firmly set.

Phase 5: Unmold, Garnish & Serve

1. Carefully run a hot knife around the edge of the pan again. Release the springform clasp.

2. Garnish with fresh strawberries, white chocolate curls, or rosettes of whipped cream just before serving.

3. For clean slices, use a long, thin, sharp knife. Dip it in hot water and wipe it clean between each cut.

---

Baker’s Notes for Perfection

• Room Temperature is Non-Negotiable: Cold ingredients cause lumps and over-mixing. Plan ahead.

• White Chocolate Quality: Use a baking bar (like Ghirardelli or Lindt), not chips, which contain stabilizers that can seize.

• Water Bath Integrity: The foil wrap is crucial. A leak will steam the crust, creating a soggy bottom.

• No Cracks: The low-and-slow bake, water bath, and gradual cooling are your triple insurance policy.

• Topping Tip: If you prefer a simpler glaze, blend and strain the strawberries, then simmer with 2 tbsp of sugar and 1 tsp of cornstarch slurry until thickened. Cool slightly and pour over chilled cheesecake.

Nutrition Information (Per slice, based on 14 slices)

*Percent Daily Values are based on a 2,000 calorie diet. Values are estimates and will vary with specific ingredients.

---

The Final, Elegant Slice

This White Chocolate Strawberry Cheesecake is an experience of refined luxury. Cutting into it reveals a perfect cross-section: the golden-brown base, the creamy ivory filling unmarred by cracks, and the stunning,