Strawberry White Chocolate Cheesecake (Baked Loaf Pan)
If a strawberry tart and a New York cheesecake had a very elegant baby, this would be it. This strawberry white chocolate cheesecake is baked in a Pullman loaf pan, which means every single slice looks like it came straight out of a patisserie case. There's a buttery graham cracker crust, a silky strawberry white chocolate ganache layer, a rich and creamy cheesecake batter, and it's all finished with a glossy strawberry coulis.
No water bath. No springform pan. No stress.
This recipe is part of my loaf pan cheesecake series, and let me tell you - baking cheesecakes in a loaf pan is genuinely life-changing. The low, slow bake gives you that perfectly creamy interior without any of the cracking drama a regular cheesecake likes to bring.
Why I Love This
- The strawberry ganache layer is the kind of thing that makes people ask "wait, what IS that?" when they cut into a slice. Worth it for that alone.
- It's a baked cheesecake that doesn't require a water bath. The low oven temperature does all the work for you.
- Every slice is visually stunning. The loaf pan shape makes this look far more impressive than the effort it takes.
Ingredient Overview
Here's what's going into this strawberry white chocolate cheesecake and why each piece matters:
- Cream cheese - Use full-fat block cream cheese (not the spreadable kind in tubs). Philadelphia is the gold standard here. Make sure it's at room temperature before you start mixing.
- Graham crackers - Ground fine for a compact, sturdy crust that holds up when you slice. You can also use digestive biscuits if that's what you have.
- White chocolate - The star of the ganache. Use a good quality white chocolate bar - not chips, not candy melts. The better the chocolate, the better the ganache.
- Strawberries - Used in two places: cooked down for the ganache and simmered into a coulis for the topping. Fresh strawberries work best but frozen also work well.
- Sour cream + heavy cream - This combination is what gives the cheesecake batter that ultra-creamy, almost custard-like texture. Don't skip either one.
- Eggs - Added last and mixed just until combined. Overmixing the eggs is one of the most common cheesecake mistakes - it adds too much air to the batter and leads to cracks.
- Unsalted butter - Used in the crust, the ganache, and the coulis. Room temperature for the crust, melted for the ganache.
Step-by-Step Instructions
Step 1: Make the Strawberry Ganache
This is what makes this cheesecake special, so don't skip it. Add the strawberries and water to a small saucepan over medium heat. Let them come to a boil and cook until the strawberries are soft and releasing all of their juices. Carefully blend everything with an immersion blender directly in the pan.
Once smooth, bring the mixture back to a full boil and cook it down until it's reduced by half and slightly thickened. Measure out 100g (roughly ½ cup) of this mixture and pour it over the white chocolate in a small bowl. Add the melted butter and blend again with the immersion blender until you have a smooth, glossy ganache. Set aside and let it come to room temperature before using - you don't want to pour a warm ganache into your pan.
Step 2: Make the Strawberry Coulis
In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened slightly. Let it cool completely before using to top the cheesecake.
Step 3: Make the Graham Base
Mix the ground graham crackers with the softened butter until the mixture comes together and resembles wet sand. It should hold its shape when you press it.
Line your Pullman loaf pan (9x4x4 inches) with parchment paper, leaving some overhang on the sides so you can lift the cheesecake out cleanly. Press the graham mixture evenly into the bottom of the pan.
Step 4: Make the Cheesecake Batter
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until it's completely smooth - no lumps. Add the sugar and mix to combine, scraping down the sides and bottom of the bowl as you go.
Add the sour cream and heavy cream and mix until just combined. Finally, add the eggs and mix until just incorporated. This last step is important - you want to mix as little as possible once the eggs go in. The more you mix, the more air you're adding to the batter, which leads to cracks and uneven baking.
Step 5: Assemble and Bake
Pour the room-temperature strawberry ganache over the graham crust. Then, carefully pour the cheesecake batter on top. The ganache and batter will want to mix at the edges, but that's okay - just pour slowly and it'll be mostly clean.
Bake at 230°F / 110°C for 90 to 120 minutes. You'll know it's ready when the edges look set and slightly puffed, but the center of the cheesecake is still jiggly when you gently shake the pan. Turn off the oven, prop the door open slightly, and let the cheesecake come down to room temperature right there in the oven - about 1.5 hours. This slow cool-down is key for a smooth, crack-free top.
Transfer to the fridge and chill for at least 6 hours, or overnight if you can wait.
Step 6: Finish and Serve
When you're ready to serve, lift the cheesecake out of the pan using the parchment overhang. Top with the cooled strawberry coulis and fresh sliced strawberries. Slice and try not to eat the whole thing in one sitting.
Pro Tips / Expert Advice
💡 Baker's Tips
- The ganache must be at room temperature before you assemble the cheesecake. If it's warm, it will start melting the butter in your graham crust and the layers won't be clean.
- Use a kitchen scale for this recipe. The ganache especially requires precision - too much liquid and it won't set properly between the crust and the batter.
- Line the loaf pan generously with parchment paper. The cheesecake will be very delicate when you first pull it out of the fridge, and you need that overhang to lift it without it breaking.
- Don't rush the chill time. Twelve hours is the minimum, but longer gives you noticeably cleaner slices.
Common Mistakes to Avoid
- Mixing the eggs too long. Once the eggs go in, mix on low and stop as soon as there are no more streaks. Too much air in the batter = puffy top that deflates and cracks.
- Skipping the oven cool-down. Taking the cheesecake straight from a hot oven to room temperature is thermal shock - the top will crack. Let it cool slowly with the oven door slightly open.
- Using cold cream cheese. Cold cream cheese never fully smooths out and leaves lumps in the batter. Pull it out of the fridge at least an hour before you start.
- Topping with coulis while it's still warm. Let the coulis cool completely before it goes on top, otherwise it'll melt into the cheesecake surface and look messy.
How to Make This Strawberry Cheesecake Extra Gourmet
- Add a thin layer of white chocolate - melted and spread directly onto the cooled graham crust - before pouring the ganache. It adds a clean flavor barrier and makes the layers even more defined.
- Finish with white chocolate shards or curls alongside the fresh strawberries on top.
- A few drops of rose water in the coulis add a subtle floral note that pairs beautifully with the strawberry and white chocolate.
Storage & Freezing Info
- Store the cheesecake in an airtight container in the fridge for up to 5 days. Add the coulis and fresh strawberries only when you're ready to serve - they don't hold well once cut.
- To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge. Add toppings fresh.
Ingredients
Graham Base
- 1 ½ cups graham cracker crumbs, ground fine 150g
- ¼ cup unsalted butter, room temperature 58g
Strawberry Ganache
- 1 cup strawberries, fresh or frozen 200g
- 2 tablespoons water
- 1 cup white chocolate, finely chopped 200g
- 3 tablespoons unsalted butter, melted 40g
Cheesecake Batter
- 3 cups full-fat block cream cheese, room temperature 680g
- 1 cup granulated sugar 225g
- 3 large eggs
- ⅓ cup sour cream 90g
- 3 tablespoons heavy cream 38g
Strawberry Coulis
- 1 cup fresh strawberries, hulled 200g
- ¼ cup granulated sugar 50g
- ½ tablespoon fresh lemon juice
Instructions
Graham Base
- Mix the ground graham crackers with the softened butter until combined. Line a 9x4x4 Pullman loaf pan with parchment paper and press the crust mixture evenly into the bottom. Set aside.
Strawberry Ganache
- Add the strawberries and water to a small saucepan over medium heat. Bring to a boil and cook until the strawberries are soft. Blend with an immersion blender until smooth, then return to a full boil and cook until reduced by half. Measure out ½ cup (100g) of the reduction and pour over the chopped white chocolate in a small bowl. Add the melted butter and blend with an immersion blender until smooth and glossy. Let it come to room temperature before using.
Cheesecake Batter
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth. Add the sugar and mix to combine, scraping down the sides and bottom as you go. Add the sour cream and heavy cream and mix until combined. Add the eggs last and mix until just incorporated - do not overmix.
Assembly and Baking
- Pour the room-temperature ganache over the graham crust. Carefully pour the cheesecake batter on top. Bake at 230°F / 110°C for 2 to 2 ½ hours, until the edges are set and puffed and the center is still jiggly. Turn off the oven, prop the door open slightly, and allow the cheesecake to cool in the oven for 1.5 hours. Transfer to the fridge and chill for at least 12 hours.
Strawberry Coulis
- Combine the strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries are broken down and the sauce has thickened slightly. Let cool completely.
To Serve
- Lift the cheesecake out of the pan using the parchment overhang. Top with the cooled strawberry coulis and fresh sliced strawberries. Slice and serve cold.
FAQ Section
Do I need a water bath for this cheesecake? Nope - that's one of the best things about this recipe. The low baking temperature (230°F / 110°C) does the same job as a water bath, keeping the heat gentle and even. Just don't skip the slow cool-down in the oven.
Can I use frozen strawberries? Yes, for both the ganache and the coulis. Fresh strawberries are better for the topping since you're using them for decoration, but frozen work perfectly fine in the cooked components.
Why is my cheesecake cracked? The most common culprits are overmixed batter (especially after adding the eggs) or cooling it too fast. Make sure you let it cool slowly in the oven with the door slightly open before moving it to the fridge.
Can I make this ahead of time? Yes, and honestly it's better that way. The cheesecake needs at least 12 hours in the fridge, but making it the day before gives you cleaner slices and better flavor. Just wait to add the coulis and fresh strawberries until right before serving.
What size loaf pan should I use? This recipe is written for a Pullman loaf pan that measures 9x4x4 inches. A standard 9x5 loaf pan will also work, but the layers will be slightly shorter and the bake time may be a few minutes less.
Can I use a different pan? You can use a standard springform pan if that's what you have, but the layered effect won't be as visible in each slice since it won't be as tall. The bake time will also need to be adjusted.
