Description
This Strawberry White Chocolate Cheesecake combines a buttery graham cracker crust with a rich, creamy cheesecake infused with smooth white chocolate and swirled with luscious strawberry sauce. The dessert is baked to perfection with a marble effect and chilled to achieve a perfect texture, ideal for special occasions or indulgent treats.
Ingredients
Strawberry Sauce
- 12 ounces strawberries, chopped (8 ounces fresh after cutting tops, 8 ounces frozen)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 13 full sheets)
- 1/3 cup granulated sugar
- 6 tablespoons salted butter, melted
Cheesecake Filling
- 8 ounces white chocolate baking bar
- 32 ounces block cream cheese, room temperature
- 2/3 cup granulated sugar
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 4 large eggs, room temperature and beaten slightly
- 2 teaspoons vanilla extract
Instructions
- Prepare Strawberry Sauce: Combine strawberries, water, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly and breaking up the strawberries as it simmers until the mixture thickens and releases juice, about 5 minutes. Remove from heat and press through a fine mesh strainer into a bowl. Allow to cool completely.
- Make Graham Cracker Crust: Preheat oven to 375°F (190°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until mixture resembles fine sand. Press crumbs firmly into bottom of a 10-inch springform pan. Bake for 7-8 minutes, then remove and let cool while preparing filling.
- Prepare Cheesecake Filling: Reduce oven temperature to 325°F (165°C). Melt white chocolate in a bowl using microwave in 20-second increments or over a double boiler, stirring continuously until smooth. Set aside to cool. In a large mixing bowl, beat cream cheese and sugar at medium speed until creamy, about 2 minutes. Add sour cream and flour; mix on low speed, scraping bowl sides. Add eggs one at a time on low speed, scraping bowl between each addition to avoid overbeating. Stir in vanilla extract and cooled white chocolate until fully combined.
- Assemble Cheesecake: Pour half the cheesecake batter over crust. Dollop about 3 tablespoons of strawberry sauce over batter. Pour remaining cheesecake batter on top and dollop an additional 3 tablespoons of sauce. Use a knife tip to swirl the sauce and batter into a marble design.
- Bake Cheesecake: Place cheesecake in the lower two-thirds of the oven. Bake for 65-75 minutes or until the center jiggles slightly but edges are set. Turn oven off and open oven door; let cheesecake sit undisturbed for 10 minutes. Run a knife around pan edges to loosen, then let cheesecake cool for an additional 1-2 hours. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients for a smoother cheesecake batter and better texture.
- Do not overbeat eggs to prevent cracks in the cheesecake.
- Allow the cheesecake to cool gradually in the oven with the door open to reduce cracking.
- Chilling overnight enhances flavor and texture.
- Ensure strawberries are well-strained for a smooth sauce without seeds or lumps.
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
