This white chocolate strawberry cheesecake is the perfect treat and showstopper for valentine’s day. This is a baked strawberry cheesecake with fresh strawberries and white chocolate on top. The golden combination of the strawberries and the white chocolate makes this homemade cheesecake fresh, creamy, and heavy.
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It’s almost Valentine’s Day, that’s why I developed a special Valentine’s Day cheesecake. When you think of Valentine’s day, red is the first color that’s comes to mind. Red means love and romantic. Strawberries are also connected to Valentine’s day. That is why I choose strawberries to be one of the main ingredients of the Valentine’s day cheesecake.
I love the combination of white chocolate and strawberries, that is why I have added some white chocolate into the filling and the topping of the baked strawberry cheesecake. That resulted into this strawberry and white chocolate cheesecake. I felt in love with this cheesecake when I tried it for the first time. And my boyfriend found it a really romantic gesture.
So do you want to surprise your Valentine with a homemade cheesecake? Then look no further and surprise your Valentine with this creamy baked strawberry and white chocolate cheesecake. 🍰
🧁 Ingredient Notes
- Degestive biscuits: I used degestive biscuits for this recipe, but you can also use graham crackers in stead.
- Strawberries: you can use fresh or frozen strawberries, but for the topping I recommend fresh strawberries. So you can cut them in heart shapes.
- White chocolate: adding white chocolate in the filling makes the cheesecake heavier and steady.
- Cream cheese: I have only tested this recipe with Philedelphia cream cheese. Make sure that the cream cheese is on room temperature. This will preventing the lumps in the batter also helps the cream cheese mix better with the sugar. If you are in a rush, you can also soften the cheesecake by putting it in the microwave for 5 seconds.
- Granulated sugar: beats a little more air into your cheesecake, in stead of using powdered sugar, without creating too many air bubbles.
- Eggs: make sure your eggs are on room temperature!
- Vanilla extract: gives baked goods more taste. Choose a good quality vanilla extract, because that really makes a difference.
- Salt: adding a punch of salt enhaces the natural flavors of the cheesecake.
- Butter: adding unsalted melted butter to the degestive biscuits will create the perfect buttery base to this baked strawberry cheesecake with white chocolate.
- Flour: adding a little bit of flour or cornstarch prevents the cheesecake from cracking and makes it easier to cut into clean slices, though it changes the texture of the cheesecake a bit.
🔪 Step-by-step instructions
For full ingredients and instructions, scroll down to the recipe card.
The equipment you need for this strawberry and white chocolate cheesecake
👩🏼🍳 Tips for the strawberry and white chocolate cheesecake
- Cheesecake bottom: you can make the cheesecake bottom up to two days in advance and store it in the fridge until then.
- Don’t over bake the cheesecake: An over baked cheesecake results in a rubbery cheesecake. After 50 minutes gently wiggle the cheesecake to see if it’s set. The cheesecake is ready when the cheesecake is mostly set and jiggles slightly.
It is super important to have the cream cheese and eggs at room temperature!
How long can you store a cheesecake?
You can keep a cheesecake in the fridge for three days. Cover the cheesecake before putting it in the fridge. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film. You can also freeze an undecorated cheesecake for three months. Remove the cheesecake from the freezer 24 hours before serving and then decorate.
How can you prevent a cheesecake from cracking?
- Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter.
- Do not over mix the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks.
- Add flour or cornstarch: adding a little bit of flour or cornstach prevents the cheesecake from cracking.
- Bowl with water: place a bowl with a layer of water in the bottom of the oven. This water ensures that the cheesecake does not dry out and becomes creamy.
- Don’t open the oven door: don’t open the oven door while baking. Opening the oven means big changes in temperature = cracks.
- Leave the cheesecake in the oven after baking: big changes in temperature means cracks. Therefore leave the cheesecake in the oven with the door open for an hour after baking . In this way the cheesecake can cool to room temperature slowly.
- You can read more tips about baking the perfect cheesecake in my ultimate cheesecake guide.
How do you cut a cheesecake?
The easiest way to cut a cheesecake is to dip a large chef’s knife in warm water and then dry it. This allows the warm knife to slice through the cake. Then repeat these steps every time you cut through the cake.
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⭐️ Did you make this? Please leave a star rating below or a review in the comments section.
White Chocolate Strawberry Cheesecake
Bottom Strawberry White Chocolate Cheesecake
- 225 grams digestive biscuits
- 75 grams unsalted butter + extra for greasing the pan
The filling of the cheesecake
- 600 grams cream cheese Philedelphia
- 3 eggs
- 1 egg yolk
- 150 grams white chocolate
- 100 ml whipped cream
- 60 grams granulated sugar
- 100 grams strawberries
- 1 pinch of salt
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
Strawberry cheesecake topping
- 150 grams strawberries
- 100 grams white chocolate
Bottom Strawberry White Chocolate Cheesecake
- Grease the pie crust and edges well with butter and line the bottom with baking paper. Grease that too, to prevent the cake from breaking or tearing out of the bottom.
- Crumble the digestive biscuits in a food processor. You can also crumble the cookies by wrapping them in a tea towel and buttoning them or putting them in a bag and then hitting them with a rolling pin.225 grams digestive biscuits
- Melt the butter in a saucepan over low heat. Add the crumbled biscuits to the butter and mix briefly.75 grams unsalted butter
- Spread the base mixture over the lined baking pan and press down well with the back of a spoon. Put it in the fridge for about 20-30 minutes, so that the butter starts to solidify again and that you have a firm bottom.
The filling of the cheesecake
- Use room temperature ingredients for the filling to avoid cracks in the cheesecake. Preferably remove the eggs and cream cheese from the fridge an hour before making the batter. Do not overmix.
- Heat the whipping cream in a pan. Remove the cream from the heat when it starts to boil. Break the white chocolate into pieces and add it to the cream. Stir the chocolate into the cream mixture so that it melts. Let this mixture cool to room temperature.100 ml whipped cream, 100 grams white chocolate
- Preheat the oven to 150℃ (302°F) and place a bowl with a layer of water in the bottom of the oven (cheesecake water bath). This water ensures that the cheesecake does not dry out and becomes creamy.
- Meanwhile, briefly beat cream cheese, flour, granulated sugar, salt, and vanilla extract on the lowest setting with a mixer until lump-free. Add the white chocolate cream to the cream cheese mixture with a wooden spoon mix carefully.600 grams cream cheese, 60 grams granulated sugar, 1 tbsp all-purpose flour, 1 tsp vanilla extract, 1 pinch of salt
- Add eggs, 1 at a time, beating well after each addition (don't overmix). Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed. At last, add the egg yolk and beat again.3 eggs, 1 egg yolk
- Remove the stems from the strawberries and cut them into pieces. Carefully fold the strawberries into the filling.100 grams strawberries
- Pour the mixture into the pie crust and bake the pie in the middle of the oven for about 60 minutes. Try not to open the oven door while baking to avoid cracks in the cheesecake.
- Turn off the oven. Allow the cheesecake to cool in the oven for about 60 minutes with the door open. If you don't have an oven where the door can be ajar, put a ladle between the door and the oven.
- Then let the cheesecake cool completely on the counter to room temperature.
- Cover the cheesecake before placing it in the refrigerator. You can do this by putting the cheesecake in a pedal bin bag or by covering it with cling film. Place the cheesecake in the refrigerator and let it set for at least 6 hours to overnight.
Strawberry Cheesecake topping
- Melt the white chocolate in a microwave for about two or three minutes. Spread the white chocolate over the cheesecake with a spoon. Cut the strawberries in half and cut off the crowns. When you cut off the crowns in a triangle, the strawberries also get a heart shape. Arrange the strawberries in the shape of a heart on the cake. You can of course also decorate the cheesecake in a different way.150 grams white chocolate, 150 grams strawberries
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.