Strawberry Cheesecake
This strawberry cheesecake is spring cheesecake perfection! It’s a creamy white chocolate strawberry cheesecake swirled with homemade strawberry jam over a graham cracker crust, topped with white chocolate strawberry ganache and whipped cream.
Why you’ll love this strawberry cheesecake
It has an incredible silky smooth texture. Cream cheese and sour cream work together to make a perfectly creamy cheesecake, while white chocolate adds an extra level of smoothness.
It’s full of strawberry flavor. We’ll be making a thick homemade strawberry jam. Some of the strawberry jam will get mixed into the cheesecake batter, while the rest is swirled in. After baking and cooling, it’s topped with strawberry white chocolate ganache. Each bite is full of jammy strawberry goodness!
It has a graham cracker crust. The crunchy, sweet crust pairs perfectly with the fresh strawberry and sweet white chocolate.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Bake the Cheesecake-Place the cheesecake in a large roasting pan in the oven. Slowly pour the hot water in to the pan around the cheesecake being careful not to splash the cheesecake.
Chill the Cheesecake– Remove from the oven and let the cheesecake cool on the counter, then transfer it to the fridge to cool overnight. It’s very important that the cheesecake has plenty of time to chill before trying to cut it.
Strawberry Cheesecake FAQs
Do I really have to use a water bath to bake the cheesecake?
Yes, it’s absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake won’t bake like it should.
Can I use white chocolate chips?
I really recommend using white chocolate bars.
Can I use store bought strawberry jam?
I’ve only tested this cheesecake with the homemade jam in the recipe that is very thick. I would not recommend using store bought because it could be thinner and cause issues with the cheesecake baking properly.
Pro Tips
Make sure your wet ingredients are room temperature. Using room temperature ingredients will give you the best textured cheesecake. If your cream cheese is too cold you can end up with lumps in your cheesecake.
I recommend using a stand mixer to make the cheesecake if you have one. Mix the cheesecake on a low/medium speed to ensure you’re not over-mixing.
Make sure your cheesecake has completely chilled before attempting to decorate/cut into it. I recommend making it the day before you’re planning on serving it and allowing it to chill overnight.
If you make this strawberry cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Strawberry Cheesecake
This strawberry cheesecake is spring cheesecake perfection! Creamy white chocolate strawberry cheesecake swirled with homemade strawberry jam over a graham cracker crust, topped with white chocolate strawberry ganache and whipped cream.
Ingredients
For the Strawberry Jam
- 24 oz (680 g) strawberries, hulled
- 3/4 cup (150 g) sugar
- 1/2 tbsp (4 g) cornstarch
For the Crust
- 16 (240 g) graham crackers, full sheets
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
For the Strawberry Cheesecake
- 32 oz (907 g) cream cheese, softened
- 3/4 cup (150 g) granulated white sugar
- 3 tbsp (24 g) corn starch
- 1 tbsp vanilla
- 1/3 cup (82 g) sour cream, at room temperature
- 8 oz (226 g) white chocolate bar, melted and slightly cooled
- 1/2 cup strawberry jam from above, to be mixed into the batter
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- few drops natural red food coloring
- 3/4 cup strawberry jam from above, to be swirled into the batter
For the White Chocolate Strawberry Ganache
- 4.5 oz (127 g) white chocolate bar, chopped
- 3 tbsp (45 ml) heavy cream
- 1/3 cup (10 g) freeze dried strawberries
For the Whipped Cream
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
- fresh strawberries, for topping
Instructions
For the Strawberry Jam
- Add the strawberries to a food processor. Pulse until pureed.24 oz (680 g) strawberries, hulled
- Add the pureed strawberries to a medium sauce pan. Whisk in the sugar and cornstarch.3/4 cup (150 g) sugar, 1/2 tbsp (4 g) cornstarch
- Cook over medium heat for 45-60 minutes until very thick. You should have about 1 1/4 cups (300 ml) of jam.
- Measure out 1/2 cup (120 ml) of jam. This will be mixed into the cheesecake batter. The rest (3/4 cup/ 180 ml) will be swirled in. Set both portions aside to cool completely.
For the Crust
- Preheat the oven to 350° F (175° C).
- Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.(I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)
- Pulse the graham crackers in a food processor until finely ground.16 (240 g) graham crackers, full sheets
- Add in the melted butter and sugar and pulse until combined.10 tbsp (140 g) unsalted butter, melted, 2 tbsp (25 g) granulated white sugar
- Press the graham cracker crumbs onto the bottom and about an inch up the sides. (It helps to use a 1/4 cup measuring cup.)
- Bake the crust for 10 minutes and then let it cool completely while working on the cheesecake batter.
For the Strawberry Cheesecake
- Preheat oven to 350° F (175°C) if not still preheated.
- In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.32 oz (907 g) cream cheese, softened, 3/4 cup (150 g) granulated white sugar, 3 tbsp (24 g) corn starch
- Add in the vanilla bean paste, sour cream, melted and cooled white chocolate, and 1/2 cup of the strawberry jam. Mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.1 tbsp vanilla, 1/3 cup (82 g) sour cream, at room temperature, 8 oz (226 g) white chocolate bar, melted and slightly cooled, 1/2 cup strawberry jam from above, to be mixed into the batter
- At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
- Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.3 eggs, at room temperature, 3 egg yolks, at room temperature
- If you would like the cheesecake to be extra pink, I recommend adding in a few drops of natural red food coloring at this step. Fold in just until combined.few drops natural red food coloring
- Pour 1/2 of the cheesecake batter into the prepared pan with the crust. Spoon 1/2 of the strawberry jam over the batter. Gently swirl the jam and cheesecake batter together with a butter knife. Don't mix in all the way. Pour the rest of the batter in the pan and spoon the rest of the jam on top. Gently swirl the jam with a butter knife.3/4 cup strawberry jam from above, to be swirled into the batter
- Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.(If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
- Bake at 350° F (175°C) for 65-75 minutes, just until the center has a slight jiggle. When the time is up, turn off the oven and crack the door open. It helps to use a large wooden spoon to keep the oven door slightly open. Let the cheesecake stay in the oven for another hour. The cheesecake will continue to bake as it is cooling.
- Then, remove from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.
For the White Chocolate Strawberry Ganache
- Add the freeze dried strawberries to a plastic bag. Crush them with a rolling pin until they are very finely ground. Pass the ground freeze dried strawberries through a sieve to remove the seeds. Measure out 1 tbsp of powder and set aside.1/3 cup (10 g) freeze dried strawberries
- Add the chopped white chocolate and heavy cream to a double boiler. Heat over medium heat until melted together. Remove from the heat and mix in the ground freeze dried strawberries.4.5 oz (127 g) white chocolate bar, chopped, 3 tbsp (45 ml) heavy cream
For the Whipped Cream
- Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.3/4 cup (180 ml) heavy cream, 1/4 cup (34 g) powdered sugar
Assembling the Cheesecake
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Pour the strawberry ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set.
- Once the ganache is set, remove the cheesecake from the fridge and pipe whipped cream around the edges of the cheesecake. Top with strawberries, serve and enjoy! Store the left overs in an airtight container in the fridge for up to three days.fresh strawberries, for topping
Did you make this recipe?Please consider Leaving a Review!
Se ve increíble. La haré muy pronto muchas gracias por la receta.
I thank you ginny for all these things.
You have a lot of information. I’m happy to learn from you.
Kind regards
4 stars because of how delicious the final product was. The cheesecake itself isn’t sweet so the nice contrast of the sweet ganache works well!
There are lots of steps to this. I think next time I would use my own strawberry jam that’s already made to save time.
The whipping cream isn’t necessary but tastes delicious too. I would buy ready made whipping cream next time to save time again.
All in all delicious!!! I want to try it with other berries too.
Thanks for the recipe!
Could I possible leave the freeze dried strawberries out of the ganache? Thanks in advance!
Cheesecakes are not for the faint of heart, but I followed the recipe exactly and it turned out amazing! Everyone loved it. My first time making ganache and it wasn’t as smooth as Ginny’s – oh well, I guess I’ll just have to try again!
love this recipe! super delicious 🙂 like another commenter said i did take a shortcut and used already-whipped cream.
i was wondering, would it be possible to make this with cherries? ive been trying to find a cherry flavored cheesecake recipe similar to this in style and havent had much luck, lol. wanted to make a cherry cordial cheesecake for a friend and hit a wall.
regardless, love this recipe!!!!! im not really even a white chocolate fan but this might have changed my mind 🙂
A cherry cheesecake sounds wonderful! That’s a great idea for a future recipe. 🙂 So happy you enjoyed this one!
I just made this without skipping any steps, which was pretty intensive for a beginner baker, but I had a lot of fun! I made this for my sister visiting home and everyone loved it! I think it’s the best cheesecake I’ve ever made; the flavors balance each other so nicely. I was worried because the top set up much firmer than I was expecting, but it was soooo smooth and creamy!
I love to hear this. Thanks so much for sharing!