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White chocolate cheesecake with strawberry topping

9 inch springform pan

I made this cake for a dear friend's birthday party. His wife told me he likes white chocolate cheesecake and gave me the freedom to choose the rest.

Well, I really like the combo of berries and white chocolate, the flavors and colors goes so well together. When I visioned the cake in my head, I decided to add one extra color by making the base of the cake from oreo cookies. Triple color beauty.

For the topping, I used fresh strawberries puree and added unflavored gelatin in order to set it on the cake. If gelatin is not your thing, you can always top it with fresh cut strawberries or whipped cream or both.


For the base

25 oreo cookies

4 tablespoons melted butter

For the cheesecake

700 gr cream cheese, room temperature

3 tablespoons sugar

6 eggs, room temperature

100 cc heavy cream

250 gr white chocolate

For the strawberry topping

1 cup fresh strawberry puree ( about 350-400 gr of strawberries)

1 tablespoon gelatin

½ cup powdered sugar


Make the base

  1. Combine all the base ingredients and press to the bottom of the pan and the edges

  2. Freeze while making the cake

Make the cake

  1. Preheat the oven to 140°c / 280° f and place a pan with hot water at the bottom of the oven to create humidity

  2. Melt the chocolate and heavy cream together in bainmarry until smooth. Set aside

  3. Mix the rest of the ingredients in the mixer till smooth

  4. Add the chocolate and mix to combine

  5. Pour the batter over the frozen base and bake for about 60 min, until the edges are firm and the center still giggles - it will form when it cools.

  6. Leave the cake in the oven with the door slightly open, for 30 min.

  7. Remove from the oven and cool completely.

Make the topping

  1. Wash strawberries and puree them in a blender

  2. Strain the puree through a fine strainer to get rid of the seeds

  3. Add ½ cup of powdered sugar

  4. Dissolve the gelatin powder in a few tablespoons of the puree. Mix well

  5. Place the rest of the puree in a saucepan and bring to a simmer

  6. Remove from the heat, cool a little and add the gelatin mixture. Mix well

  7. Pour over the baked cake and refrigerate for at least 2 hours.


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