White Chocolate Cheesecake

This white chocolate cheesecake is a creamy baked cheesecake with a strawberry glaze. This cheesecake has a graham cracker crust and a white chocolate cheesecake. It is topped with a homemade strawberry glaze and fresh strawberries.

When I was recipe testing this white chocolate cheesecake, I wanted the cheesecake to be a strong white chocolate flavor. It has 2 melted white chocolate bars in the recipe!

However, I did make sure it was balanced and added extra salt to the recipe. This sweet cheesecake and a tart strawberry glaze makes the perfect match!

This creamy white chocolate cheesecake is perfect to make for special occasions or any holiday season! It tastes as good as it looks, which is the most important part of a white chocolate cheesecake recipe.

If you are looking for more strawberry recipes, try Chocolate Covered Strawberry Cake, Strawberry Semi-Naked Cake, and Strawberry Danish.

Why You Will Love This White Chocolate Cheesecake Recipe

• Graham cracker crust- This crust is a very buttery and goes so well with the white chocolate cheesecake.
• White chocolate cheesecake- This recipe has a strong white chocolate flavor without it being too sweet. It also has the creamy texture that is signature to the most delicious cheesecakes.
• Strawberry glaze- The glaze is made from fresh strawberries and easy to make.

Ingredient Notes for White Chocolate Cheesecake

• Graham crackers- I used 2 sleeves of graham crackers.
• Brown sugar- I used light brown sugar. You can use dark brown sugar.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
• White chocolate- Use a good quality white chocolate. I used Lindt white chocolate bars. The bars make a better melted chocolate than white chocolate chips.
• Eggs- Pull this out 2 hours before baking.
• Strawberries- The strawberries used in the glaze can be fresh or frozen strawberries. The strawberries on top for decoration should be fresh.
• Cornstarch- This helps to thicken the glaze.
• Unsalted butter- I don't recommend salted butter. It will be too salty.

Ingredient Substitutions

• Gluten free- For a gluten free crust for the cheesecake check out this Gluten Free Cheesecake.

Step By Step Instructions

Here is how to make and bake this creamy cheesecake. Heat oven to 325°F.

STEP 1: Make the crust. Blend the graham crackers in a food processor into fine crumbs. Mix the graham cracker crumbs, melted unsalted butter, and brown sugar in a medium bowl using a fork.

Pour the crust into the 9-inch spring form pan. Comact the bottom of the pan with the back of a measuring cup. Use your fingers to push the crust up the sides of the pan.

STEP 2: Bake the crust. Bake the cheesecake crust for 12 minutes.

STEP 3: Beat the cream cheese and sugar. In a large bowl, beat the cream cheese and white sugar on high speed for 2 minutes.

You will need to use a stand mixer or an electric mixer (hand mixer).

STEP 4: Add the wet ingredients. Add the sour cream, vanilla extract, salt, and melted white chocolate into the cream cheese mixture. Beat on medium speed until combined.

Then, add in the eggs one a time on low speed into the cheesecake filling. Add as little as possible during this step.

Make sure to scrape the bottom of the bowl with a rubber spatula.

STEP 5: Bake cheesecake. Pour the cheesecake mixture into the springform tin. Next, prepare a water bath. See below for water bath tips.

Bake the cheesecake for 75-90 minutes.

STEP 6: Cool the cheesecake. Chill the cheesecake overnight for best results. It needs at least 6 hours of chill time.

STEP 7: Strawberry glaze. First, heat the strawberries and white granulated sugar until the strawberries soften. Mash the strawberries with your wooden spoon.

Use a sifter or a fine mesh strainer to sieve the strawberry glaze and get rid of the clumps. Then, add in cornstarch, vanilla, and salt. Let the strawberry sauce thicken slightly.

STEP 8: Decorate. Pour the glaze on top of the cake and chill in the refrigerator. Decorate with strawberries cut in half with a thin paring knife and some white chocolate chips.

How To Easily Remove Cheesecake From Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.

How To Prevent Cracks

First, the all the ingredients in the cheesecake, besides the eggs, needs to be beaten on high until smooth. Cream cheese chunks can cause cracks.

When you add the eggs, they needs to be added on low. The goal is to add as little air as possible into the eggs.

Otherwise the eggs will have air bubbles that will expand and sink rapidly when baking. This will cause cracks.

You also HAVE to have a water bath to prevent cracks. See below on the methods to do it.

When the cheesecake is done baking, it needs to sit in the water bath in the oven for 30 minutes. Turn off the oven and crack open the oven door.

This lets the cheesecake cool down slowly on a cooling rack (wire rack) over along time. Going from hot oven temperature to room temperature counter will also cause it to crack.

Water Bath Techniques

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

Can This Be Made Mini?

Yes it can! Divide the recipe into thirds and bake in a muffin tin. Use this Mini Oreo Cheesecakes or Mini Chocolate Cheesecakes recipe.

FAQ

Recipe Variations

• You can top this cheesecake with anything you want! You can do white chocolate ganache, chocolate ganache, fresh berries, peanut butter cups, etc.

Special Tools

• Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this white chocolate cheesecake in an airtight container. Store in the fridge up to 5 days.

Freezing

The whole cheesecake can be frozen. Chill the cheesecake in the fridge overnight. Then, wrap it in plastic wrap or aluminum foil and freeze up to 30 days.

Thaw for 1-2 hours on the counter before decorating.

Other Cheesecake Recipes To Try

Try These White Chocolate Recipes

• White chocolate cupcakes
• White chocolate blondies
• White chocolate cake
• White chocolate toffee cookies
• Raspberry white chocolate cookies

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