Go Back
+ servings
Slice of strawberry white chocolate cheese cake on a plate.

Small-Batch Strawberry White Chocolate Cheesecake

This rustic small-batch homemade strawberry white chocolate cheesecake is a baked cheesecake that consists of a creamy white chocolate cheesecake layer infused with a strawberry compote, sitting on a buttery biscuit base.
5 from 2 votes
Print Pin
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8 slices
Calories: 587kcal
Author: Mary-Lou Watkins


Strawberry Compote

  • 1 cups strawberries Fresh or frozen - do not defrost frozen berries, slice fresh strawberries into 8ths
  • 30 grams sugar (granulated or caster)
  • ½ teaspoon lemon juice

Biscuit Base

  • 160 grams malt/ginger biscuits
  • 85 grams melted butter

Cheesecake Filling

  • 150 grams white chocolate
  • 500 grams cream cheese
  • 75 grams caster sugar
  • 120 grams sour cream
  • 1 tablespoon flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoon fresh lemon juice


Strawberry Compote

  • Combine all ingredients in a medium-sized pot and simmer over medium heat, until the mixture begins to bubble a bit. Reduce the heat slightly and cook for a further 10-15 minutes, stirring occasionally with a wooden spoon mashing some of the berries in the cooking process.
    1 cups strawberries, 30 grams sugar, ½ teaspoon lemon juice
  • The compote is finished when a spoon is dragged across the bottom of the pot and leaves a trail for a few seconds before rejoining.
  • Allow the berry compote to cool before placing it into a glass jar, or another fridge-suitable container. The compote can be made 2 to 3 days before the rest of the cheesecake.

Biscuit Base

  • Grease and line a loaf tin with two slings of baking paper, one across the wide part of the tin and one across the narrow part of the tin. This will allow easy removal when the cheesecake is baked and cooled. Preheat the oven to 160°C/320F.
  • Crush the biscuits or process in a food processor until you have a sandy crumby mixture. Add the melted butter and mix until just combined. Press the mixture into the bottom of the prepared tin and bake for 10 minutes.
    160 grams malt/ginger biscuits, 85 grams melted butter

Cheesecake Filling

  • Allow all the ingredients to come to room temperature. This will take about an hour and is crucial for a smooth creamy cheesecake. Cold ingredients will result in lumps. Preheat the oven to 160°C/320F.
  • Place the white chocolate into a heatproof bowl, and zap in the microwave at 20-second intervals, stirring and repeating until the chocolate has melted.
    150 grams white chocolate
  • Whisk or beat the cream cheese using a stand mixer or handheld electric mixer, sugar, flour and lemon juice on a medium speed for about 2 minutes until smooth and creamy.
    500 grams cream cheese, 75 grams caster sugar, 1 tablespoon flour, 2 tablespoon fresh lemon juice
  • Add in the sour cream, cooled melted chocolate and vanilla, beat until fully combined.
    150 grams white chocolate, 1 teaspoon vanilla extract, 120 grams sour cream
  • On a medium speed add in the eggs and beat until just combined.
    2 eggs
  • Pour about half of the white chocolate cheesecake mix over the biscuit base and smooth over using the back of a spoon or an offset spatula. Spoon half the strawberry compote over the cheesecake layer and swirl into the cheesecake filling. Top with the rest of the cheesecake filling and finish off with a swirl.
  • Place the loaf tin into a larger roasting tin, fill it halfway with water and bake for 25 to 30 minutes, until the edges have set but the centre still has a bit of a jiggle. Switch off the oven and prop the door open with a wooden spoon and allow it to cool into the oven for at least 30 minutes before removing and allowing it to cool completely on a wire cooling rack.
  • Pop the cheesecake in the fridge to cool for at least 6 hours to overnight before serving.


For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
The cheesecake will most likely crack because of the swirl but this gives the cheesecake a nice rustic look.
Instead of pouring the second half of the compote over the cheesecake before baking, keep it aside and serve as a sauce.
Cheesecakes are great because they are meant to be made the day before serving. Make the strawberry compote two days before the event, and the actual cheesecake a day before.
This whole cheesecake can be frozen by wrapping a cold cheesecake in cling film and then foil, for up to 30 days. Allow the cake to thaw for at least 2 hours before serving.
Individual slices can be placed in the freezer on a plate and allowed to freeze for an hour or two before wrapping in plastic wrap and foil for up to 30 days. Allow the slice to thaw for an hour before serving.
I decorated this cheesecake with some chantilly cream (whipped a cup of double cream with 2 tablespoons of icing sugar and a teaspoon of vanilla extract) and white chocolate shavings.


Serving: 1slice | Calories: 587kcal | Carbohydrates: 46g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 434mg | Potassium: 238mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1266IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 1mg

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Dessert
Cuisine :American
Keyword :cheesecake, small-batch cheesecake, strawberry white chocolate cheesecake, white chocolate cheesecake