This recipe is a great choice for anyone who enjoys cheesecakes with a creamy, silky texture and a dessert-like but well-balanced flavour. It feels elegant, yet is simple to prepare, making it perfect for holidays as well as a weekend coffee gathering. The white chocolate gives the cheesecake a delicate sweetness, while the strawberry purée cuts through it with fruity lightness and subtle acidity.

In this article, you will find a step-by-step recipe. If you are looking for a crustless cheesecake without a long list of ingredients, read on.

 

What does this white chocolate and strawberry cheesecake taste like?

This cheesecake has a creamy, silky and distinctly dessert-like character, but it is not heavy or overwhelming. The twaróg gives it a classic cheesecake structure, the mascarpone adds delicacy and extra creaminess, while the white chocolate rounds out the flavour and brings subtle sweetness. The strawberry purée balances that sweetness with fruity freshness and gentle acidity, making the whole dessert more balanced.

It is a mild, elegant and very enjoyable cheesecake — velvety and comforting on one hand, but clearly lifted by the fruit element on the other.

 

What should you serve it with? Which coffees work well — and which do not?

This cheesecake tastes best well chilled, served on its own or with fresh strawberries and a few mint leaves. It pairs very well with coffees that have a clean, sweet and balanced profile, as they will not compete with the delicacy of the cheese filling and white chocolate.

A good choice would be an americano, filter coffee, flat white or cappuccino — especially if the coffee has notes of red fruit, milk chocolate, vanilla or caramel. Espresso can also work well, but ideally one that is milder, sweeter in profile and not roasted too dark.

Less successful pairings would include coffees that are very bitter, heavily roasted, smoky or intensely earthy, as they may dominate the subtle flavour of the cheesecake and cover the fruity character of the purée.

 

 

White chocolate cheesecake with strawberry purée — step-by-step recipe

Ingredients for one cheesecake:

• 500 g ground twaróg for cheesecake (a special kind of white cottage cheese)
• 250 g mascarpone
• 3 eggs
• 150 g caster sugar
• 1 tablespoon potato starch
• 125 ml double cream
• 100 g white chocolate
• around 2 cups fresh or defrosted strawberries
• 2–3 tablespoons sugar for the strawberry purée

How to make white chocolate cheesecake with strawberry purée

1. Take the twaróg, mascarpone and eggs out of the fridge in advance so they can come to room temperature.
2. Blend the strawberries with 2–3 tablespoons of sugar, then pass the mixture through a sieve to remove the seeds. Pour the purée into a small saucepan and cook over a medium heat, stirring often, for around 15–20 minutes, until it thickens slightly and reduces. The consistency should resemble a loose jam. Set aside to cool.
3. In a saucepan over a very low heat, warm the cream with the broken-up white chocolate. Stir until the chocolate has completely melted and the mixture is even and glossy. Set aside to cool slightly — it should be lukewarm, not hot.
4. Line a 20 × 30 cm baking tin with baking parchment. Preheat the oven to 160°C, conventional setting, without fan.
5. Place a large tin or ovenproof dish filled about two-thirds full with boiling water on the bottom of the oven.
6. Put the twaróg, mascarpone, sugar and potato starch into the bowl of a mixer. Mix on low speed for about 2 minutes, just until the mixture is even and combined. Then add the eggs one at a time, mixing briefly after each addition, only until incorporated.
7. Pour in the cooled cream and white chocolate mixture, then mix again briefly on low speed, just until combined.
8. Pour the cheesecake mixture into the prepared tin. Spoon small portions of the strawberry purée over the top in different places. Then gently drag a thin skewer or toothpick through the purée and cheesecake mixture to create a marbled pattern.
9. Place the cheesecake in the preheated oven and bake for around 45–55 minutes. The cheesecake is ready when the edges are set and the centre still has a slight wobble.
10. Once baked, open the oven door slightly and leave the cheesecake inside for 15 minutes. Then remove it from the oven and allow it to cool completely.
11. Once cooled, cover it tightly and refrigerate overnight.
12. Before serving, you can decorate it with fresh strawberries and mint.

Can you use raspberries instead of strawberries?

Yes, raspberries are a very good substitute here, and the cheesecake will still be delicious. It is worth remembering, however, that raspberries are usually more noticeably tart and more intense in flavour than strawberries, so the overall result will be a little more contrasting and less gentle.

As with strawberries, it is best to blend them and pass them through a sieve to remove the seeds, then reduce them slightly in a saucepan. If the fruit is very tart, you can add a little more sugar to the purée to keep the flavours well balanced.

 

How long can you store this cheesecake?

This cheesecake is best stored in the fridge, tightly covered so it does not absorb odours or dry out. It tastes best after a night in the fridge, as the filling sets properly and the flavour becomes fuller and more harmonious.

You can safely keep it refrigerated for around 3 days, and it is usually still very good on the fourth day, provided it has been stored well. If you want to keep it for longer, you can slice it into portions and freeze it, although after defrosting the fruit purée may change texture slightly and become a little more moist.