Contest-Winning White Chocolate Cheesecake Recipe photo by Taste of Home
Total Time
Prep: 40 min. Bake: 45 min. + chilling
This contest-winning white chocolate cheesecake is an indulgent masterpiece.

Updated: May 17, 2024

The next time you’re craving a decadently rich dessert, bake this white chocolate cheesecake with strawberry sauce.

A simple graham cracker crust provides a crunchy base that contrasts beautifully with the smooth, indulgent white chocolate cheesecake filling. We top this treat with a homemade strawberry sauce for a tangy brightness and gorgeous color.

Luxurious from the first bite to the last, you won’t be able to get enough of this cheesecake.

Ingredients for White Chocolate Cheesecake

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  • Graham crackers: Graham crackers are used for the crust in this white chocolate cheesecake recipe.
  • Cream cheese: Before starting this recipe, learn how to soften cream cheese. Room-temperature cream cheese is an absolute must when baking cheesecakes.
  • All-purpose flour: A bit of all-purpose flour adds insurance against cracking by binding the filling ingredients together.
  • Eggs: Make sure your eggs are at room temperature before beginning this white chocolate cheesecake recipe. It’s important to bake with room-temperature eggs so the eggs emulsify in the batter for a perfectly smooth cheesecake texture.
  • White baking chocolate: White baking chocolate is not the same as white chocolate chips. Baking chocolate is better suited for melting into recipes or using for candy making. Our Test Kitchen tried out and found the best white chocolate chips for your baking needs.
  • Strawberries: Strawberries add a touch of sweetness and a beautiful bright-red hue for a gorgeous topping.
  • Cornstarch: Cornstarch thickens the strawberry sauce so it’s nice and jammy.

Directions

Step 1: Create the crust

Preheat the oven to 350°F. In a small bowl, stir together the cracker crumbs and sugar. Stir in the butter. Press the mixture into the bottom and 1 inch up the sides of a greased 10-inch springform pan.

Step 2: Make the batter

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, flour and vanilla until well blended. Add the eggs and yolks, and beat on low speed just until combined. Stir in the white chocolate. Pour the batter over the crust. Place the springform pan on a baking sheet.

Editor’s Tip: Avoid overmixing as much as possible when the eggs are added—it’s one of our top cheesecake tips!

Step 3: Bake the cheesecake

Bake until the center is just set, 45 to 50 minutes. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife around edge of the pan to loosen. Cool one hour longer. Cover the cheesecake loosely with storage wrap, and refrigerate the cheesecake overnight.

Editor’s Tip: Not confident if your cheesecake is done baking? Perform the cheesecake wobble test! Open the oven door and, with a wooden spoon, gently but firmly rap the side of the cheesecake pan. You’re looking for a slight wobble, not an undercooked rippled jiggle.

Step 4: Cook the strawberry sauce

In a large saucepan, whisk together the sugar, cornstarch and water until smooth. Add the strawberries. Bring the mixture to a boil. Cook and stir until thickened. Remove the saucepan from the heat. Stir in a few drops of food coloring if desired. Cool the sauce to room temperature.

Step 5: Decorate the cheesecake

Spread the strawberry sauce over the top of the cheesecake. Drizzle with melted white chocolate. Refrigerate the leftovers.

Editor’s Tip: To make clean cuts when serving your cheesecake, grab a sharp knife, and run it under hot water. Carefully wipe away the excess water with a kitchen towel, and make your first cut. Repeat these steps until you’re finished serving. It may feel tedious, but your slices will look picture-perfect.

White Chocolate Cheesecake Variations

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  • Use a different crust: Not a fan of graham crackers? There are so many other crumb crust ingredients to play around with—Oreos or macadamia nuts would be great here!
  • Swap out the strawberries: Thankfully, a lot of different fruits go with white chocolate, so forego the strawberries if you wish and use raspberries, blackberries or blueberries instead.
  • Decorate with chocolate: Use leftover white chocolate to make chocolate curls for a professional-looking decoration. Creating chocolate curls is easy, and you probably have all the tools to do it!

How to Store White Chocolate Cheesecake

When storing any cheesecake, you can simply keep it in the springform pan with the ring on and wrap it loosely with storage wrap, or cut the cheesecake into slices and place them in an airtight container. Either way, the cheesecake will last a maximum of five days in the fridge.

To freeze, wrap the cheesecake with storage wrap and aluminum foil, and stick it in the freezer for up to one month. When you’re ready to enjoy it again, set it out at room temperature for one hour, or let it slowly thaw overnight in the fridge.

White Chocolate Cheesecake Tips

What is the secret to the best cheesecake?

The secret to the best cheesecake is using room-temperature ingredients to make the filling, especially when it comes to your cream cheese and eggs. Room-temperature ingredients will emulsify better and create a luxurious texture, while cold ingredients cause lumps in the batter. The lumpiness will make you want to overbeat the filling until it’s smooth, but at that point you’ve added too much air into the filling. Too much air will cause the cheesecake to crack when baked.

Do I need a water bath to make a cheesecake?

No, you do not need a water bath to make a cheesecake. Our white chocolate cheesecake recipe creates a gorgeous cheesecake without the need for one. However, you can make a cheesecake water bath for this recipe if you wish!

How can I prevent my cheesecake from cracking without using a water bath?

To prevent your cheesecake from cracking without using a water bath, use room-temperature ingredients for the filling. They will emulsify better so you don’t have to overmix the filling. Also, avoid overmixing when the eggs are added to the filling. Overmixing adds too much air into the cheesecake, which will puff up and deflate the filling when it’s baked, causing the cheesecake to crack.

Contest-Winning White Chocolate Cheesecake

Prep Time 40 min
Cook Time 45 min
Yield 12 servings.

Ingredients

  • 7 whole cinnamon graham crackers, crushed
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 2 large egg yolks, room temperature, lightly beaten
  • 8 ounces white baking chocolate, melted and cooled
  • STRAWBERRY SAUCE:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1-1/2 cups chopped fresh strawberries
  • Red food coloring, optional
  • Melted white chocolate

Directions

  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan.
  2. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
  3. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  4. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool.
  5. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts

1 piece: 572 calories, 41g fat (25g saturated fat), 205mg cholesterol, 348mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 10g protein.

This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I’ve made so many of these delicious cakes over the years—even had them requested as birthday cakes. They always bring me compliments. —Janet Gill, Taneytown, Maryland