White Chocolate Cheesecake

Ingredients

• 125 g (1¼ cups)honey graham cracker crumbs
• 30 g (¼ cup)ground hazelnuts
• 45 ml (3 tbsp)melted butter
• 227 g (8 oz)good-quality white chocolate, chopped
• 750 g (3 packs)cream cheese, at room temperature
• 150 g (¾ cup)sugar
• 3 largeeggs
• 180 ml (¾ cup)sour cream
• 10 ml (2 tsp)vanilla
• 454 g (1 lb)strawberries

Instructions

1. 1

   Prepare the crust

   Preheat the oven to 163°C (325°F). Combine the cracker crumbs and hazelnuts with the melted butter, then press the mixture into the base of a 23 cm (9-inch) springform pan.

2. 2

   Melt the chocolate

   Microwave the chopped white chocolate in 20–30 second bursts, stopping as soon as it has just melted completely. Set it aside to cool.

3. 3

   Mix cheese and sugar

   Meanwhile, use a hand-held mixer to blend the cream cheese and sugar.

4. 4

   Finish the filling

   Beat in the eggs one at a time, mixing between additions. Mix in the sour cream and vanilla, then add the white chocolate and blend until smooth.

5. 5

   Bake and chill

   Pour the filling over the crust and bake for 50–55 minutes, or until the centre is almost set. Run a thin knife around the edges and leave the cheesecake to cool completely at room temperature. Refrigerate for at least 2 hours or overnight.

6. 6

   Add strawberries

   Slice the strawberries and arrange them over the cheesecake just before serving.

What is white chocolate cheesecake?

Cheesecake is a baked dessert built around a soft cheese filling, often with a crumb crust. This American-style version combines cream cheese with white chocolate and sour cream for a smooth, creamy centre.

The honey graham cracker and hazelnut base gives the filling a sweet, gently nutty contrast. Fresh strawberries add a bright, juicy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 17g protein, 48g carbs, 19g fat.

The graham cracker crumbs and sugar provide much of the carbohydrate, while butter, cream cheese and white chocolate contribute much of the fat. Cream cheese and eggs provide protein. Serve a slice with extra fresh fruit for a simple way to balance the plate.

The crumb crust

Crumbs first: mix them thoroughly with the ground hazelnuts and melted butter so the base holds together when pressed.

Firm pressure: pack the mixture evenly across the pan base, paying attention to the edges. A flat-bottomed glass can help make a level layer.

Melting white chocolate

Short bursts: microwave the chocolate for 20–30 seconds at a time and stir between bursts if needed. White chocolate can scorch, so stop as soon as it is fully melted.

Cool briefly: let the melted chocolate cool before adding it to the filling. This helps it blend smoothly without warming the cream cheese mixture too much.

Getting a smooth filling

Room-temperature cheese: softened cream cheese is easier to beat with the sugar and less likely to leave lumps.

Eggs gradually: add each egg separately and mix between additions, then incorporate the sour cream, vanilla and cooled chocolate until the batter looks even.

When the cheesecake is ready

Centre cue: after 50–55 minutes, the middle should be almost set rather than completely firm. It will continue to settle as it cools.

Cool in stages: run a thin knife around the edge, then cool the cheesecake fully at room temperature before chilling for at least 2 hours or overnight.

Serving and timing

Chill time: the listed 75 minutes covers the stated total time, but the recipe also needs at least 2 hours in the fridge after cooling. Plan ahead so it has time to become properly chilled.

To serve: add the sliced strawberries shortly before bringing the cheesecake to the table. It is also good with plain coffee or tea, or as part of a fruit-led dessert plate.

Recipe notes & tips

• Bring the cream cheese to room temperature so it blends more easily.
• Use short microwave bursts to avoid overheating the white chocolate.
• Scrape down the mixing bowl as needed to incorporate any unmixed cream cheese.
• Press the crust firmly and evenly into the springform pan.
• Cool the cheesecake completely before refrigerating it.
• Slice the strawberries just before serving for a fresh topping.

Variations

• Berry topping: replace or supplement the strawberries with sliced raspberries.
• Citrus note: add finely grated lemon zest to the filling for a fresh contrast.
• Nut swap: use ground almonds instead of hazelnuts in the crust.
• Plain finish: leave off the strawberries and serve the chilled cheesecake as it is.
• Chocolate finish: scatter a little finely chopped white chocolate over the berries before serving.

Common mistakes to avoid

• Lumpy filling: soften the cream cheese at room temperature before mixing it with the sugar.
• Scorched chocolate: microwave in 20–30 second bursts and stop once it has just melted.
• Loose crust: mix the crumbs thoroughly with the butter and press them firmly into the pan.
• Overbaking: take the cheesecake out when the centre is almost set, not completely firm.
• Cracked edge: run a thin knife around the pan after baking, then let the cheesecake cool gradually.
• Soft slices: chill for at least 2 hours after cooling, or refrigerate overnight.

How to store

Cover and refrigerate leftover cheesecake for up to 3–4 days. Keep the strawberries on top if serving soon; for a neater stored finish, keep extra sliced fruit separate and add it when serving. Serve chilled.

Frequently asked questions