I swirled strawberry sauce into a white chocolate cheesecake base to make my Strawberry Cream Cheesecake, and yes it sets perfectly without a water bath.

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I made this Strawberry White Chocolate Cheesecake because I wanted something showy but easy, and yes it really needs no water bath. Sweet strawberry sauce swirls through a velvety white chocolate cheesecake base, and with room temp cream cheese it sets silky without fuss.

The contrast of bright berries and creamy white chocolate surprised me, its rich bite somehow playful not heavy. I keep calling it one of my Good Chocolate Dessert Recipes even though strawberries steal the scene, and it proves a Cheesecake With Strawberries Inside can be elegant for company or totally casual for late night cravings.

Youll want a big slice.

Ingredients

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Rich cream cheese gives protein and fat, makes the filling smooth and a bit tangy
White chocolate is very sweet, mostly fat and sugar, adds milky vanilla richness
Strawberries bring bright tartness, vitamin C and a little fiber, also some moisture
Graham cracker crumbs form a crunchy base mostly carbs, a touch of butter needed
Eggs provide structure and protein, they help the cheesecake set without cracking
Sour cream adds tang and creaminess, balances sweetness and keeps it moist
Cornstarch stabilizes the filling so it holds shape, reduces cracking, almost tasteless
Sugar sweetens the filling and sauce, mostly carbs so not very nutritious
Heavy cream boosts silkiness and richness, adds fat and a fuller mouthfeel

Ingredient Quantities

1 1/2 cups (150g) graham cracker crumbs or crushed digestive biscuits

2 tablespoons granulated sugar (for crust)

6 tablespoons (85g) unsalted butter, melted

24 oz (680g) full fat cream cheese, room temp (about 3 blocks)

8 oz (225g) white chocolate, chopped or chips

2/3 cup (135g) granulated sugar (for filling)

3 large eggs, room temp

1/2 cup (120g) sour cream, room temp

1/4 cup (60ml) heavy cream or whipping cream

1 teaspoon vanilla extract

2 teaspoons cornstarch (for stability)

1/4 teaspoon fine sea salt

2 cups (about 300g) strawberries, hulled (fresh or frozen)

1/3 cup (65g) granulated sugar (for strawberry sauce)

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons cold water (for sauce)

Optional: whipped cream or extra sliced strawberries for serving

How to Make this

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1. Preheat oven to 325F (160C). Grease a 9-inch springform pan and line the bottom with parchment, or just grease well so the crust releases easier later.

2. Make the crust: mix 1 1/2 cups (150g) graham cracker crumbs with 2 tablespoons sugar, then stir in 6 tablespoons (85g) melted unsalted butter until it looks like wet sand. Press firmly into the bottom (and a little up the sides if you want) of the pan and chill in the fridge while you make the filling.

3. Make the strawberry sauce: put 2 cups (about 300g) hulled strawberries (use thawed frozen if needed), 1/3 cup (65g) sugar and 1 tablespoon lemon juice into a small saucepan. Cook over medium, mashing as they soften, until saucy, about 6 to 8 minutes. Stir the 1 tablespoon cornstarch mixed with 2 tablespoons cold water, add to the pan and simmer a minute more until thickened. Cool to room temp, set aside some sauce for swirling and keep the rest for serving if you like.

4. Melt the white chocolate: put 8 oz (225g) white chocolate in a microwave-safe bowl with 1/4 cup (60ml) heavy cream. Microwave in 20 second bursts, stirring between bursts, until smooth. Let cool slightly so it wont scramble the eggs when added.

5. Beat the cream cheese base: in a large bowl beat 24 oz (680g) full fat cream cheese with 2/3 cup (135g) granulated sugar until very smooth and mostly lump-free. Scrape bowl. Add 3 large room temp eggs one at a time, mixing just until combined, then mix in 1/2 cup (120g) sour cream, 1 teaspoon vanilla extract, 2 teaspoons cornstarch and 1/4 teaspoon fine sea salt. Don’t overmix or whip a lot of air in.

6. Fold in the white chocolate mixture and heavy cream: pour the slightly cooled white chocolate and cream into the cream cheese mixture and gently fold until uniform and silky. Scrape down the bowl, mix just enough to combine.

7. Assemble and swirl: pour most of the cheesecake batter into the chilled crust. Spoon dollops of the cooled strawberry sauce over the top, then pour the remaining batter gently over. Drop more small spoonfuls of strawberry sauce on top and swirl with a skewer or butter knife to create pretty ribbons. Don’t overdo it.

8. Bake without a water bath: bake at 325F (160C) for about 50 to 60 minutes. The edges should be set and slightly puffed, center will still jiggle a little like gelatin. Turn the oven off, crack the door and let the cheesecake cool inside for 45 to 60 minutes to prevent sudden temp shock and cracking.

9. Chill and finish: remove from oven, run a knife around the rim, cool to room temp then refrigerate at least 4 hours or overnight for best texture. Release the springform, top with extra strawberry sauce, whipped cream or sliced strawberries if desired, slice with a sharp knife wiped between cuts.

Equipment Needed

1. 9-inch springform pan (lined with parchment or well greased)
2. Large mixing bowl and a medium bowl for the sauce/melting chocolate
3. Electric hand mixer or stand mixer (for smooth cream cheese batter)
4. Microwave safe bowl or small heatproof bowl for melting white chocolate
5. Small saucepan and wooden spoon or sturdy spatula (for the strawberry sauce)
6. Rubber spatula and an offset spatula or spoon for scraping and smoothing
7. Measuring cups, measuring spoons and a kitchen scale (if you want exact grams)
8. Whisk, a skewer or butter knife for swirling, and a sharp knife for slicing afterward

FAQ

Q: Do I really not need a water bath for this cheesecake? A: No, you don't. The cornstarch, sour cream and lower bake temp give extra stability so a water bath isn't needed. Still, use room temp ingredients, mix gently to avoid air, and bake until the edges are set but the center still slightly jiggles. Cool slowly in the oven with the door cracked for 15 to 30 minutes, then finish cooling on the counter and chill for at least 4 hours or overnight.

Q: How do I melt the white chocolate without ruining it? A: Chop it finely and melt gently in a double boiler or microwave at 50% power in 20 second bursts, stirring between each. White chocolate burns or seizes super easy if overheated or gets a drop of water. If it looks grainy, stir in a tablespoon of cream to smooth it out.

Q: Can I use frozen strawberries for the sauce? A: Yes. Thaw them first and drain off excess liquid, then simmer with the sugar and lemon. If the sauce is too thin, stir in the cornstarch slurry and cook until it thickens. Frozen berries can be a bit more watery so taste and adjust sugar if needed.

Q: How do I know the cheesecake is done? A: Look for set, slightly puffed edges and a center that still has a gentle wobble about the size of a quarter. Overbaking causes cracks and dryness. Expect roughly 45 to 55 minutes at 325°F (160°C) depending on your oven, but rely on the jiggle test, not the clock.

Q: Can I swap ingredients like sour cream or heavy cream? A: You can swap full fat Greek yogurt for sour cream (slightly tangier) and light cream or whole milk for heavy cream if you must, but the texture will be less rich. Keep the cornstarch — it's key for stability, especially without a water bath.

Q: How should I store or make this ahead? A: Make it a day ahead, it's actually better after chilling overnight. Cover and refrigerate up to 3 to 4 days. For longer storage, freeze wrapped tightly up to 1 month and thaw in the fridge overnight. Strawberry sauce keeps separate in the fridge for about 4 to 5 days; reheat gently before serving.

Strawberry White Chocolate Cheesecake (No Water Bath) Recipe Substitutions and Variations

Cream cheese substitute: use Neufchatel or mascarpone 1:1 by weight. Neufchatel is lower fat so the bake may be slightly softer, mascarpone makes it richer and silkier so you can cut the heavy cream by a tablespoon or two.
White chocolate swap: try milk chocolate or high quality white chocolate chips, same weight. If using milk chocolate it will be sweeter and less creamy, so taste the batter and maybe drop sugar by a tablespoon.
Sour cream alternative: full fat Greek yogurt 1:1 or creme fraiche 1:1. Greek yogurt is tangier, if it seems thin drain it in a sieve a bit first, creme fraiche is closest in texture.
Cornstarch replacement: use arrowroot or tapioca starch 1:1. Both stabilize the filling and thicken the strawberry sauce similarly, arrowroot gives a clearer glossy sauce so it looks nicer.

Pro Tips

1) Let everything be truly room temp. Cold cream cheese or eggs mean lumps and the urge to overbeat, which adds air and causes cracks. If your cream cheese still has small bits, beat gently at low speed or press it through a fine mesh with a spatula instead of whipping it.

2) Press the crust in super firm with the flat bottom of a measuring cup so slices dont crumble. Chill the crust well before pouring batter so it sets faster and wont soak up filling. If your springform leaks at all, line the outside bottom with a double layer of foil before chilling.

3) Cool the white chocolate until it’s just warm before folding into the batter or it can seize or cook the eggs. Same for the strawberry sauce: use fully cooled sauce for clean, pretty swirls. Drop tiny dollops and swirl lightly with a skewer instead of raking so you dont overmix the pattern.

4) For fewer cracks bake low and gentle, and dont overbake the center it should still jiggle a bit. After baking, turn the oven off and crack the door, let the cake cool inside for 45 to 60 minutes before touching it. For clean slices heat a sharp knife under hot water, wipe it dry between cuts and slice in one smooth pull.

Strawberry White Chocolate Cheesecake (No Water Bath) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I swirled strawberry sauce into a white chocolate cheesecake base to make my Strawberry Cream Cheesecake, and yes it sets perfectly without a water bath.

Servings

servings

Calories

529

kcal

Equipment: 1. 9-inch springform pan (lined with parchment or well greased)
2. Large mixing bowl and a medium bowl for the sauce/melting chocolate
3. Electric hand mixer or stand mixer (for smooth cream cheese batter)
4. Microwave safe bowl or small heatproof bowl for melting white chocolate
5. Small saucepan and wooden spoon or sturdy spatula (for the strawberry sauce)
6. Rubber spatula and an offset spatula or spoon for scraping and smoothing
7. Measuring cups, measuring spoons and a kitchen scale (if you want exact grams)
8. Whisk, a skewer or butter knife for swirling, and a sharp knife for slicing afterward

Ingredients

1 1/2 cups (150g) graham cracker crumbs or crushed digestive biscuits
2 tablespoons granulated sugar (for crust)
6 tablespoons (85g) unsalted butter, melted
24 oz (680g) full fat cream cheese, room temp (about 3 blocks)
8 oz (225g) white chocolate, chopped or chips
2/3 cup (135g) granulated sugar (for filling)
3 large eggs, room temp
1/2 cup (120g) sour cream, room temp
1/4 cup (60ml) heavy cream or whipping cream
1 teaspoon vanilla extract
2 teaspoons cornstarch (for stability)
1/4 teaspoon fine sea salt
2 cups (about 300g) strawberries, hulled (fresh or frozen)
1/3 cup (65g) granulated sugar (for strawberry sauce)
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for sauce)
Optional: whipped cream or extra sliced strawberries for serving

Directions

Preheat oven to 325F (160C). Grease a 9-inch springform pan and line the bottom with parchment, or just grease well so the crust releases easier later.
Make the crust: mix 1 1/2 cups (150g) graham cracker crumbs with 2 tablespoons sugar, then stir in 6 tablespoons (85g) melted unsalted butter until it looks like wet sand. Press firmly into the bottom (and a little up the sides if you want) of the pan and chill in the fridge while you make the filling.
Make the strawberry sauce: put 2 cups (about 300g) hulled strawberries (use thawed frozen if needed), 1/3 cup (65g) sugar and 1 tablespoon lemon juice into a small saucepan. Cook over medium, mashing as they soften, until saucy, about 6 to 8 minutes. Stir the 1 tablespoon cornstarch mixed with 2 tablespoons cold water, add to the pan and simmer a minute more until thickened. Cool to room temp, set aside some sauce for swirling and keep the rest for serving if you like.
Melt the white chocolate: put 8 oz (225g) white chocolate in a microwave-safe bowl with 1/4 cup (60ml) heavy cream. Microwave in 20 second bursts, stirring between bursts, until smooth. Let cool slightly so it wont scramble the eggs when added.
Beat the cream cheese base: in a large bowl beat 24 oz (680g) full fat cream cheese with 2/3 cup (135g) granulated sugar until very smooth and mostly lump-free. Scrape bowl. Add 3 large room temp eggs one at a time, mixing just until combined, then mix in 1/2 cup (120g) sour cream, 1 teaspoon vanilla extract, 2 teaspoons cornstarch and 1/4 teaspoon fine sea salt. Don’t overmix or whip a lot of air in.
Fold in the white chocolate mixture and heavy cream: pour the slightly cooled white chocolate and cream into the cream cheese mixture and gently fold until uniform and silky. Scrape down the bowl, mix just enough to combine.
Assemble and swirl: pour most of the cheesecake batter into the chilled crust. Spoon dollops of the cooled strawberry sauce over the top, then pour the remaining batter gently over. Drop more small spoonfuls of strawberry sauce on top and swirl with a skewer or butter knife to create pretty ribbons. Don’t overdo it.
Bake without a water bath: bake at 325F (160C) for about 50 to 60 minutes. The edges should be set and slightly puffed, center will still jiggle a little like gelatin. Turn the oven off, crack the door and let the cheesecake cool inside for 45 to 60 minutes to prevent sudden temp shock and cracking.
Chill and finish: remove from oven, run a knife around the rim, cool to room temp then refrigerate at least 4 hours or overnight for best texture. Release the springform, top with extra strawberry sauce, whipped cream or sliced strawberries if desired, slice with a sharp knife wiped between cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.