White Chocolate Strawberry Cheesecake

April 17, 2026

Ingredients

For the Crust
200g Graham crackers or Digestive biscuits (finely crushed)
60g Unsalted butter (melted)
1 tbsp Granulated sugar
A pinch of salt
For the Strawberry Swirl
250g Fresh strawberries (hulled and sliced)
2 tbsp Granulated sugar
1 tsp Lemon juice
1 tsp Cornstarch (dissolved in 1 tsp water)
For the Cheesecake Filling
675g Full-fat cream cheese (softened to room temperature)
150g White chocolate (high quality, melted and slightly cooled)
150g Granulated sugar
200g Sour cream (room temperature)
1 tsp Pure vanilla extract
3 large Eggs (room temperature)

Instructions

1. Prepare the Crust
Preheat your oven to 175°C.
Mix the crushed biscuits, melted butter, sugar, and salt until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then remove and let it cool completely.
2. Prepare the Strawberry Reduction
In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat.
Simmer for 8–10 minutes until the berries break down.
Blend the mixture until smooth, then strain through a fine-mesh sieve to remove seeds.
Return the liquid to the pan, stir in the cornstarch slurry, and simmer for 1 minute until thickened. Let it cool.
3. Create the Filling
In a large bowl, beat the cream cheese and sugar until perfectly smooth and aerated.
Add the sour cream and vanilla extract; mix until combined.
Gently fold in the melted white chocolate.
Add eggs one at a time, mixing on low speed just until combined. Do not overbeat, as this introduces air bubbles that cause cracking.
4. Assembly & Baking
Pour half of the cheesecake batter over the crust.
Drip small spoonfuls of the strawberry sauce over the batter. Top with the remaining cheesecake batter.
Dot the top with more strawberry sauce and use a skewer or toothpick to create a marble swirl effect.
Wrap the outside of the pan in double layers of heavy-duty foil and place it in a large roasting pan filled with 1 inch of hot water (a water bath).
Bake at 160°C for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
5. Cooling & Setting
Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour.
Remove and let it cool to room temperature, then refrigerate for at least 6 hours (preferably overnight) before serving.
Professional Pro-Tip
To get clean, professional slices, dip a sharp knife in hot water and wipe it dry between every single cut. This prevents the white chocolate filling from sticking to the blade!