White chocolate strawberry cheesecake is the perfect cheesecake recipe for strawberry lovers! Get my tips for baking the perfect cheesecake and enjoy this decadent strawberry cheesecake recipe!
There is just something about the smell of fresh spring strawberries that makes me want to buy them whenever I walk past them in the grocery store. And that is exactly what I did last week. I could say that I bought them not knowing what I was going to do with them, but that would be a lie. I bought them knowing exactly what I was going to do with them. I knew I was going to sprinkle them with sugar and pile that sweet strawberry mixture over the top of a silky smooth cheesecake. A silky smooth cheesecake with just a hint of white chocolate to be exact.
For the longest time I had a hard time making cheesecakes. I’d always have cracks or I’d over cook them. I wouldn’t whip them enough, making them chunky. But after many trials and errors, I have discovered a few keys to making the perfect cheesecake.
First up, key number 1: The water bath. It is a must. But you also must wrap the springform pan in foil like your life depends on it. You can’t really over do it here. You need it to be airtight so that no water can get in. Because, lets face it, making a cheesecake is a lot of work, and nothing ruins a cheesecake more than a soggy crust.
Except for lumps. Lumps are no fun. Which brings me to key number 2: The cream cheese needs to be room temperature. It is essential, because if it is too cool, it will not smooth when whipped and you’ll end up with lumps in the mixture. These lumps will not cook out so your final product will have little lumps of cream cheese throughout. No bueno.
Finally, key number 3: Plan ahead because baking cheesecakes takes time. A lot of time.
While you wait for the cheesecake to bake, slice up some strawberries and make a strawberry jalapeno margarita to sip on.
Once your cheesecake is baked, it needs to cool down. Slowly. I prefer to do this by simply turning off the oven and letting it cool in there for an hour. But that’s not all. Cheesecakes need to finish cooling in the refrigerator for at least 6 to 8 hours, or overnight.
Because I know your finished cheesecake will be beautiful, take a photo of it and share it on my Facebook page!
Note: This post was updated on August 21,2013 with a different way to prepare the strawberries. Instead of cooking them, they are simply sprinkled with sugar, allowed to set and then poured over the cheesecake. A delicious, and fresh way to enjoy them.
wobble manJanuary 6, 2021 at 10:45 pm
Made this cheesecake yesterday. Amazinggggggg! My favourite one so far!
KathyAugust 9, 2019 at 7:46 am
I’ve made this at least 3 times for a summer-time family reunion and it is a HUGE hit. In fact, if I don’t bring it, there would be threats of physical violence! LOL. But seriously, it is gone everytime!
KatieDecember 24, 2017 at 2:37 pm
I’m ready to make this, but what size springform did you use? Thanks!
Nancy LongDecember 25, 2017 at 3:21 pm
I’d say probably a 9″
ashley - baker by natureMay 28, 2013 at 5:27 pm
I’m SO in love with all of the fresh strawberries popping up right now! And this cheesecake sounds like the perfect way to use them up. I’m dying for a slice!