Strawberry and White Chocolate Cheesecake

This strawberry and white chocolate cheesecake is a creamy, elegant dessert that combines the freshness of strawberries with the rich sweetness of white chocolate. It has a crisp biscuit base, a smooth filling, and a simple strawberry topping that adds colour and a pleasant fruity contrast.

Although it looks impressive, this cheesecake does not require complicated pastry techniques. The base is prepared with crushed biscuits and melted butter, while the filling comes together in one bowl. Baking it gently helps create a soft texture without making the cheesecake dry or heavy.

This dessert is ideal for birthdays, family lunches, afternoon gatherings, or any occasion that deserves something a little special. It can also be prepared a day in advance, giving it plenty of time to chill and develop its flavour.

For the best result, use full-fat cream cheese and allow all refrigerated ingredients to reach room temperature before mixing. This helps produce a smooth filling without lumps.

Strawberry and White Chocolate Cheesecake

Ingredients

For the biscuit base

• 250 g digestive biscuits
• 100 g unsalted butter, melted
• 1 tablespoon granulated sugar

For the cheesecake filling

• 600 g full-fat cream cheese, at room temperature
• 150 g white chocolate
• 120 g granulated sugar
• 200 ml double cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon cornflour
• Finely grated zest of half a lemon

For the strawberry topping

• 300 g fresh strawberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornflour
• 1 tablespoon water

Preparation

Preheat the oven to 160°C, or 140°C for a fan-assisted oven. Line the base of a 20 cm springform cake tin with baking paper and lightly grease the sides.

Place the digestive biscuits in a food processor and blend until they form fine crumbs. Alternatively, put them in a sealed food bag and crush them with a rolling pin.

Transfer the crumbs to a bowl and mix with the melted butter and sugar. Press the mixture firmly into the base of the prepared tin, using the back of a spoon or the bottom of a glass.

Bake the base for 10 minutes. Remove it from the oven and leave it to cool while preparing the filling.

Break the white chocolate into small pieces and melt it gently in a heatproof bowl placed over a saucepan of barely simmering water. Make sure the bowl does not touch the water. Stir until smooth, then set aside to cool slightly.

Place the cream cheese and sugar in a large bowl. Beat briefly until smooth, avoiding excessive mixing because too much air can cause the cheesecake to rise and crack.

Add the double cream, vanilla extract, cornflour, and lemon zest. Mix until combined.

Add the eggs one at a time, mixing gently after each addition. Pour in the melted white chocolate and stir until the filling is completely smooth.

Pour the mixture over the biscuit base. Smooth the surface and gently tap the tin against the worktop to release large air bubbles.

Bake for approximately 50 to 60 minutes. The edges should appear set, while the centre should still wobble slightly when the tin is moved.

Turn off the oven, open the door slightly, and leave the cheesecake inside for one hour. This gradual cooling process helps prevent sudden temperature changes and reduces the chance of cracking.

Remove the cheesecake from the oven and allow it to reach room temperature. Refrigerate for at least six hours, preferably overnight.

To prepare the topping, remove the stems from the strawberries and cut the fruit into small pieces. Place them in a saucepan with the sugar and lemon juice.

Cook over medium-low heat for five minutes, stirring occasionally, until the strawberries soften and release their juice.

Mix the cornflour with the water, then add it to the saucepan. Cook for another minute until the sauce thickens slightly. Remove from the heat and allow it to cool completely.

Carefully release the chilled cheesecake from the tin. Spoon the strawberry topping over the surface and decorate with a few fresh strawberry halves and white chocolate shavings.

Conclusion

This strawberry and white chocolate cheesecake offers a delicious balance of creamy, sweet, and fruity flavours. The biscuit base adds a satisfying crunch, while the lemon zest keeps the filling from becoming overly rich.

Serve the cheesecake well chilled and cut it with a sharp knife dipped in warm water. Leftovers can be stored in the refrigerator for up to three days, although the fresh strawberry topping is at its best during the first two days.