What Makes a Great White Chocolate Strawberry Cheesecake
Before we dive in, here are the key features that give a cheesecake that luxurious quality:
A solid, flavorful crust (buttery biscuit or cookie base) that holds together
Cream cheese filling that’s smooth, rich, and balanced — the white chocolate adds sweetness & creaminess, but not overwhelming
Strawberries for brightness — either folded in, used as a topping, or in a sauce/glaze
Proper baking or chilling so the cheesecake sets without cracking or being too soft
Good presentation: neat edges, nice topping or decoration
Ingredient Overview
Here are the ingredients you’ll need, with notes on what to watch out for or optional swaps.
Component Ingredient Approx Quantity* Notes / Purpose
Crust / Base Digestive biscuits / graham crackers / sweet biscuits ~ 200‑250 g (≈ 7‑9 oz) crushed For a buttery, crispy base; firm enough to hold the filling.
Unsalted butter ≈ 100‑120 g (≈ ¼‑½ cup) melted Binds the crumbs and adds richness. If salted, adjust other salt.
Optional: sugar / spices 1‑2 Tbsp sugar; maybe cinnamon Adds extra flavor to the base, though not obligatory.
Filling Full‑fat cream cheese, softened ~ 500‑600 g (≈ 1‑1¼ lb) Best to be room temperature to avoid lumps.
White chocolate (good quality) ~ 150‑200 g Real white chocolate (with cocoa butter) melts and flavors nicely.
Sugar (granulated) ~ 150‑200 g (≈ ¾‑1 cup) Sweetness for the cheesecake; balance with white chocolate.
Eggs 2‑3 large Help with structure & bake setting.
Vanilla extract (or vanilla bean) 1‑2 tsp Enhances and rounds flavor.
Sour cream or heavy cream (or combination) ~ 120‑200 ml Adds creaminess and sometimes a bit of tang; helps texture.
Optional: lemon zest or juice small amount Takes edge off sweetness; gives brightness.
Strawberry Component Fresh strawberries ~ 250‑300 g (≈ 2‑3 cups) Either folded in, or for topping / sauce. Use ripe strawberries.
Strawberry sauce / glaze ingredients sugar, perhaps gelatine or cornstarch, juice or water To make a topping or to macerate the strawberries.
Decoration / Finishing Extra strawberries, white chocolate shavings, whipped cream, mint leaves as desired For presentation.
*Quantities given are for a cheesecake in a typical 9‑inch (≈ 23 cm) springform pan; yields ~ 8‑12 generous slices.
Equipment Needed
9‑inch springform pan (or similar size; loose base helps)
Mixing bowls (at least two: one for crust, one for filling)
Electric mixer or handheld mixer (to get cream cheese smooth)
Saucepan or heatproof bowl for melting white chocolate (double boiler or microwave)
Spatula(s)
Knife & cutting board for strawberries
Measuring cups / spoons or kitchen scale
Aluminum foil (for water bath if baking)
Oven (if baking version) or refrigerator (for no‑bake versions)
Two Main Styles: Baked vs No‑Bake
There are two common approaches:
Baked cheesecake: offers firmer texture, classic cheesecake tang, needs baking (often in water bath) and then cooling, chilling.
No‑bake cheesecake: creamier, softer, simpler (just chilling), but must use ingredients that set well (high quality cream cheese, stabilizers like gelatin or gelatine, etc.), good white chocolate, well chilled base.
This recipe guide will focus on a baked cheesecake, but I’ll also note no‑bake alternatives where relevant.
Full Recipe: Baked White Chocolate Strawberry Cheesecake
Here is a detailed step‑by‑step version of the baked cheesecake. Plan ahead, because chilling is required.
Yield / Timing
Serves: ~10‑12 slices
Prep: ~30‑40 minutes active time
Bake: ~50‑60 minutes (plus cooling time)
Chill time: at least 4 hours, ideally overnight
Ingredients (Baked Version)
For the crust:
200‑220 g biscuits/cookie crumbs (graham crackers, digestive biscuits, or a sweet local biscuit)
100‑120 g unsalted butter, melted
Optional: 1‑2 Tbsp sugar; a pinch of cinnamon
For the filling:
500‑600 g cream cheese, softened (room temperature)
150‑200 g white chocolate, chopped / good quality
150‑200 g granulated sugar
2 large eggs, plus optionally a 3rd (if needed for size)
120‑200 ml heavy cream or sour cream (or a mix)
1‑2 tsp vanilla extract (or vanilla bean)
Optional: zest of half a lemon
For the strawberry topping / sauce:
250‑300 g fresh strawberries, hulled and sliced
50‑100 g sugar (adjust depending on strawberry sweetness)
1 Tbsp lemon juice (helps brightness)
Optional thickener: a little cornflour/cornstarch mixed with water or gelatine (if you want a glossy set sauce)
Decoration:
White chocolate shavings or curls
Whole or sliced strawberries
Whipped cream (optional)
Step‑by‑Step Instructions
Step 1: Prep Crust
Preheat your oven to ~ 325°F (≈ 160‑165°C).
Grease a 9‑inch springform pan; you may also line the bottom with parchment for easier removal.
Crush the biscuits/cookies into fine crumbs: use a food processor or place in a sealed plastic bag and roll with a rolling pin.
Mix the crumbs with melted butter (and sugar/cinnamon if using) until the texture is like wet sand and holds together when pressed.
Press the crumb mixture firmly into the bottom of the springform pan (and optionally slightly up the sides, depending on desired crust height). Use the bottom of a glass or flat spatula to press evenly.
Bake crust for about 10 minutes to set. Remove from oven and allow to cool while you prepare the filling.
Step 2: Melt White Chocolate & Prep Filling
Chop the white chocolate finely. Melt it gently using a double boiler (bain‑marie) or microwave in short bursts (stirring between) until smooth — avoid overheating, as white chocolate burns easily.
Let the melted white chocolate cool a bit (not hot) so when you add to cream cheese it doesn’t curdle or overheat.
In a large bowl, beat the room‑temperature cream cheese until smooth and free of lumps. Use an electric mixer. Scrape down sides.
Add sugar and beat in, until light and creamy.
Add eggs one at a time, mixing after each, just until incorporated — don’t overmix (you want to avoid over‑incorporating air, which can cause cracks).
Pour in the white chocolate mixture, vanilla extract, and lemon zest (if using), mixing gently until smooth.
Finally, fold in the cream or sour cream to create a creamy, smooth filling.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Optional: Water bath — for more even heat and to minimize cracking, wrap the outside of the springform pan in aluminum foil (to prevent leaks), and place it in a larger pan; pour hot water around so the water comes partway up the sides of the cheesecake pan.
Bake in preheated oven for about 50‑60 minutes. The edges should be set; the center should still have a slight jiggle when gently shaken. Resist the urge to bake until fully firm, as it will continue to set out of oven.
Step 4: Cool & Chill
When baking is done, turn oven off, crack the oven door slightly open, and let cheesecake cool inside for 30‑60 minutes. This gradual cooling helps prevent cracking via thermal shock.
Remove from oven, remove water bath if used. Once cooled somewhat, cover loosely, then refrigerate for at least 4 hours, ideally overnight. It should reach firm texture.
Step 5: Prepare Strawberry Sauce & Topping
While cheesecake is chilling (or after), prepare the strawberry topping. In a saucepan, combine sliced strawberries, sugar, and lemon juice. Heat gently until strawberries release juice and soften, simmer a few minutes. If you want a thicker glaze, mix a little cornstarch with cold water, stir in; cook until thickened. Let cool completely.
When ready to serve, decorate cheesecake with fresh strawberries; spoon sauce/glaze over top. Add white chocolate shavings or curls; optional whipped cream.
Variations & Adaptations
Here are many ways to adapt this recipe depending on your taste, dietary preferences, and available ingredients.
Variation What to Change
No‑Bake Version Use a no‑bake filling (cream cheese + whipped cream + melted white chocolate, possibly gelatine‑based or stabilized); skip the baking steps; set only in fridge for 4‑6 hours or overnight. Mamamia Kitchen offers a version like this.
Mamamia Kitchen
Gluten‑Free / Grain‑Free Use gluten‑free biscuits or non‑gluten cookie base; ensure all ingredients are gluten‑free. The “Living Healthy With Chocolate” version uses almond flour crust.
Living Healthy With Chocolate
Lighter / Less Sweet Reduce sugar in filling or topping; use sour cream for tang; use strawberries to bring fruitiness; use white chocolate with lighter sugar content.
Fruit Swaps Use raspberries or mixed berries instead of strawberries; or do a swirl of berry jam in the filling.
Decorative Embellishments Mirror glaze, white chocolate shards, fresh mint, edible flowers, chocolate curls around sides, strawberry slices arranged neatly.
Flavor Enhancers Add a splash of lemon juice or zest to the filling for acidity; use vanilla bean instead of extract; add a pinch of salt to white chocolate to balance sweetness.
Common Problems & Troubleshooting
Problem Possible Cause How to Fix / Prevent
Cheesecake cracks on top Overbaking; oven too hot; quick temperature changes; no water bath Bake until edges set but center slightly jiggly; use water bath; let cool gradually; don’t open oven door too early.
Filling too soft, doesn’t set Not enough eggs / stabilizer; white chocolate too hot and destabilizing; not enough chilling time Use correct eggs; ensure chocolate has cooled; chill thoroughly (overnight).
Crust soggy or falling apart Crust wasn’t baked / or too much moisture from filling or strawberries Bake crust before filling; press crust firmly; drain or dry strawberries if placing on crust bottom; avoid placing sauce directly under crust.
White chocolate seizes or grainy Overheating; mixing with very cold cream or cheese; poor quality chocolate Melt slowly; temper temperature (cool slightly before adding to filling); use good chocolate.
Flavor too sweet or cloying Too much sugar + white chocolate + sweet topping; no balancing acid Reduce sugar; add lemon zest or juice; use slightly tart strawberries; include sour cream or cream cheese with some tang.
Putting It All Together: Example with Timeline
Here’s how your cooking session might flow, so you can plan.
Time Activity
0‑10 min Gather ingredients; bring cream cheese to room temp; crush biscuits and make crust; bake crust; chop strawberries.
10‑20 min Melt white chocolate; prepare filling; pour filling into crust; set up water bath.
20‑80 min Bake cheesecake (~50‑60 min); after bake, let cool gradually inside oven for ~30 min.
After 80 min Remove; refrigerate to chill — at least 4 hours, ideally overnight.
While chilling / next day Make strawberry sauce; prepare decorations (whipped cream, chocolate shavings etc.).
Serving time Top cheesecake with sauce and strawberries; slice with a warm knife for neat slices.
Full No‑Bake Version Summary (Alternate)
If you prefer not to bake, here’s a summarized no‑bake version:
Make crust same as above; press into pan, chill.
Melt white chocolate & allow to cool slightly.
Beat cream cheese + sugar until smooth; fold in melted white chocolate + vanilla + a mix of whipped cream (or heavy cream whipped) to lighten texture.
Fold in chopped strawberries (some) if desired. Pour over crust, smooth top. Chill 4‑6 hours or overnight until firm.
Top with strawberry sauce / fresh strawberries when serving.
Mamamia Kitchen has one along these lines.
Mamamia Kitchen
Presentation & Serving Suggestions
For clean slices, run a sharp knife under hot water, wipe dry, slice straight down without sawing. Clean knife between cuts.
Use a hot knife or heated offset spatula to loosen sides. If using springform pan, run a thin spatula around edge.
Serve chilled, but let rest at room temp for ~15‑20 min before slicing if fridge cold—makes flavor more expressive.
Garnish with whipped cream, extra white chocolate shavings, strawberry slices, or mint.
A good dessert wine, a cup of coffee or tea pairs well.
Storage
Cheesecake keeps well in the fridge for 3‑5 days when fully chilled, covered with plastic wrap or inside sealed container.
Freeze slices (without sauce topping) for up to 2‑3 months. Thaw overnight in fridge; add fresh topping before serving.
If topping is juicy, store topping separately and add when serving to avoid sogginess.
Example Full Recipe (Consolidated)
Here’s a polished version you can follow end‑to‑end.
White Chocolate Strawberry Cheesecake (Baked Version)
Makes: 10‑12 slices
Pan: 9‑inch (23 cm) springform
Ingredients
Crust:
220 g biscuits or cookies, crushed
110 g unsalted butter, melted
1 Tbsp sugar (optional)
Filling:
550 g cream cheese, room temperature
180‑200 g white chocolate, chopped and melted
180‑200 g sugar
2 large eggs (+ optional 3rd if needed)
150 ml heavy cream or sour cream
1‑2 tsp vanilla extract
Zest of half a lemon (optional)
Strawberry topping / sauce:
300 g fresh strawberries, hulled & sliced
60‑80 g sugar
1 Tbsp lemon juice
Optional: 1‑2 tsp cornstarch dissolved in cold water (for thickening)
Decoration:
Fresh strawberries
White chocolate shavings
Whipped cream (optional)
Instructions
Preheat oven to 160‑165°C (≈ 325°F). Grease 9‑inch springform pan and line base with parchment.
Mix crust: combine crushed biscuits + melted butter (+ sugar if using). Press into bottom of pan (and optionally up edges). Bake for ~10 minutes. Cool.
Melt white chocolate gently; allow to cool a little.
In mixing bowl, beat cream cheese until smooth; add sugar and mix; add eggs one at a time; mix in vanilla + lemon zest; pour in melted white chocolate; fold in cream or sour cream until smooth.
Pour filling over crust; smooth top. Optionally wrap pan with foil and place in water bath.
Bake ~50‑60 min: edges set, center slightly jiggly. Cool in oven with door cracked for ~30 min. Then remove and chill in fridge for at least 4 hours or overnight.
Meanwhile, prepare strawberry sauce: heat strawberries + sugar + lemon juice; simmer until soft; thicken if desired with cornstarch; cool.
When ready to serve: top cheesecake with sauce; decorate with fresh strawberries and white chocolate shavings; slice with hot, clean knife.
If you like, I can send you a version of this recipe adapted with local Moroccan ingredients (cheeses, biscuits, local strawberries) and in metric for ease. Do you want me to prepare that for you?
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