1. Home
  2. Recipes
  3. Strawberry Chocolate Cake

Rich Strawberry Cheesecake

Featured in Sweet Treat Sensations.

This luscious cheesecake mixes creamy white chocolate with fresh strawberry swirls. Made on a base of buttery graham crackers, it bakes without a water bath, staying smooth and crack-free. Perfect for celebrations or indulgent cravings.

Pin it Share it Send it Print it Jump To Recipe
Ranah
Updated on Wed, 23 Apr 2025 22:57:50 GMT
Whipped cream and fresh strawberries on a slice of cheesecake sitting next to a gold fork on a plate. Pin it
Whipped cream and fresh strawberries on a slice of cheesecake sitting next to a gold fork on a plate. | chefemmakitchen.com

Heavenly White Chocolate Strawberry Cheesecake Delight

I whipped up this luscious white chocolate strawberry cheesecake for my daughter when she turned another year older and it's now the dessert everyone begs for at family gatherings. The creamy white chocolate base swirled with chunks of strawberry goodness makes me smile every single time. What's really great? You won't need to mess with any complicated water bath so you can just enjoy making something tasty.

Why You'll Fall For This Dessert

This cheesecake tastes like a little piece of heaven. The white chocolate creates this amazingly smooth filling that just melts away as you eat it. I've thrown in my own strawberry mixture that adds just the right amount of fruity tang. Whenever friends wonder about my secret, I laugh and tell them it's way simpler than they'd guess.

Your Shopping List

  • Cream cheese: Grab full-fat blocks at room temp for the smoothest result.
  • White chocolate: Get good quality baking bars or morsels and melt them carefully without letting water touch them.
  • Strawberries: Pick bright, juicy ones without soft spots for best taste, or use frozen berries that you've thawed and patted dry.
  • Graham cracker crumbs: Crush about 13 whole crackers yourself or buy them ready-made, then mix with melted butter and sugar.
  • Sour cream: Let it sit out until room temp, or swap in Greek yogurt for similar creaminess.
  • Eggs: Big ones at room temperature, lightly beaten before you add them to your mix.
  • Flour: Just a bit of all-purpose helps your cheesecake stay together and keeps cracks away.

Step By Step Instructions

Cook up your strawberry mixture
Throw chopped berries, sugar, water, and cornstarch in a pot. Heat it up while smashing the fruit and stirring until it thickens. Push through a strainer to get rid of seeds then let it cool down.
Get the base ready
Stir graham crumbs, sugar, and melted butter together. Push firmly into your springform pan and pop in a 375°F (191°C) oven for 7-8 minutes. Let it cool all the way.
Get your chocolate ready
Break your white chocolate into small chunks and melt in short bursts in the microwave or over simmering water. Keep stirring until it's smooth then set aside to cool a bit.
Mix up the filling
Beat your cream cheese with sugar until it's nice and fluffy. Add in your sour cream, flour, and eggs without overdoing the mixing. Fold in your slightly cooled white chocolate and some vanilla.
Put it all together and bake
Pour half your cheesecake mix onto the crust. Drop spoonfuls of strawberry sauce on top and swirl around. Add the rest of your cheesecake mix, more sauce, and swirl again. Bake at 325°F (163°C) for 65-75 minutes until the sides are firm but the middle still wobbles slightly. Cool slowly before chilling at least 4 hours.
A slice of strawberry cheesecake topped with fresh strawberries and whipped cream, with a fork resting beside it on a gray plate. Pin it
A slice of strawberry cheesecake topped with fresh strawberries and whipped cream, with a fork resting beside it on a gray plate. | chefemmakitchen.com

Fancy Finishing Touches

I love topping this beauty with some fluffy whipped cream or a drizzle of melted white chocolate. My kids go wild when I scatter fresh strawberry slices on top or shave some white chocolate curls over everything. These little extras make it look like something you'd pay big bucks for at a fancy dessert shop.

Tips For Perfect Results

After tons of cheesecakes I've figured out what works best. Don't beat your mixture too much or you'll get air pockets. Keep your oven nice and low. I always slide a knife around the edge when it comes out of the oven so it pulls away from the pan properly. If you do end up with a tiny crack just cover it with some strawberry topping and nobody will ever spot it.

Storage Advice

This treat stays yummy in your fridge for about 5 days if you wrap it up good. I often make mine a couple days before parties and sometimes put single pieces in the freezer for when I'm craving something sweet. Just cover it well and it'll be fine in the freezer for up to 3 months. Let frozen slices thaw in the fridge overnight before you eat them.

Frequently Asked Questions

→ Why can I skip the water bath here?

The lower baking temperature and the way it cools prevent cracks while keeping the texture creamy, so there's no need for one!

→ Could I use frozen berries for the sauce?

Definitely! Toss frozen berries into the sauce right from the freezer, and everything will turn out great.

→ How can I tell when it’s fully baked?

The edges will look firm while the center stays a bit wobbly. Don't bake it too much, as the center continues setting as it cools in the oven.

→ Is this cheesecake okay to freeze?

You can freeze it! Wrap it up well with plastic and foil, and it’ll store for three months. When ready, thaw in the fridge overnight.

→ Do I really need my ingredients at room temp?

Yes! Room-temperature ingredients mix much smoother, keeping your batter free of lumps and resulting in an ultra-creamy cheesecake.

Strawberry Chocolate Cake

This rich chocolate cheesecake has swirled strawberry sauce and a buttery crust. No need for a water bath to bake it!

Prep Time
30 Minutes
Cook Time
70 Minutes
Total Time
100 Minutes
By: emma

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 cheesecake)

Dietary: Vegetarian

Ingredients

01 12 oz chopped fresh strawberries.
02 1/4 cup sugar.
03 1/4 cup plain water.
04 1 tbsp cornstarch.
05 1 and a half cups crushed graham crackers (around 13 sheets).
06 1/3 cup sugar.
07 6 tbsp melted salted butter.
08 8 oz white chocolate bar for baking.
09 32 oz cream cheese, softened.
10 2/3 cup sugar.
11 1/2 cup sour cream.
12 2 tbsp plain flour.
13 4 large eggs, at room temperature and gently beaten.
14 2 tsp vanilla extract.

Instructions

Step 01

Combine the strawberries, sugar, cornstarch, and water in a pot. Heat on medium while stirring and mashing the fruit until it thickens (about 5 minutes). Pour through a strainer into a bowl, then let it cool down.

Step 02

Preheat oven to 375°F. Stir together the graham crumbs, melted butter, and sugar until it feels like wet sand. Press this mix into a 10-inch springform pan. Bake for 7-8 minutes and let it cool completely.

Step 03

Turn oven to 325°F. Break white chocolate into chunks, microwave in 20-second intervals, and stir until smooth; set aside. Blend cream cheese and sugar for about 2 minutes until smooth. On a lower speed, stir in sour cream and flour. Add the beaten eggs one by one, mixing gently. Lastly, mix in the vanilla and melted white chocolate. Pour half of this mix over the crust. Drop 3 tbsp of the strawberry topping in small spoonfuls on top. Add the rest of the filling. Drop 3 tbsp more topping and use a knife to swirl it around.

Step 04

Bake for 65-75 minutes until the center is slightly wobbly but the edges are firm. Turn off the oven, crack the door open, and wait 10 minutes. Run a knife along the pan edges to loosen the cheesecake. Cool in the oven for another 1-2 hours, then chill in the fridge for at least 4 hours or overnight.

Notes

  1. Keep refrigerated for up to 5 days.
  2. Can be frozen if wrapped in foil and plastic.
  3. Mix eggs in slowly to avoid cracking.
  4. Run a knife around the edge after it cools to prevent cracks.
  5. In the UK, digestive biscuits are good substitutes for graham crackers.

Tools You'll Need

  • 10-inch springform pan.
  • Electric mixer.
  • Fine strainer.
  • Cooking pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream cheese, sour cream, butter).
  • Eggs.
  • Wheat (graham crackers, flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 414
  • Total Fat: 17 g
  • Total Carbohydrate: 50 g
  • Protein: 16 g