Contents
Introduction
Indulge in the luxurious taste of Strawberry White Chocolate Cheesecake that perfectly balances the rich creaminess of white chocolate and the fresh tartness of strawberries. This delightful dessert is not only visually stunning with its beautiful swirls of homemade strawberry sauce, but it is also incredibly easy to create—no water bath is required to achieve that perfect cheesecake texture. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress.
Detailed Ingredients with measures
Strawberry Sauce:
– 12 oz (340g) strawberries, chopped (8 oz fresh, 8 oz frozen)
– 1/4 cup (50g) granulated sugar
– 1/4 cup (60ml) water
– 1 tbsp (8g) cornstarch
Graham Cracker Crust:
– 1 1/2 cups (180g) graham cracker crumbs (about 13 full sheets)
– 1/3 cup (67g) granulated sugar
– 6 tbsp (85g) salted butter, melted
Cheesecake Filling:
– 8 oz (227g) white chocolate baking bar
– 32 oz (907g) cream cheese, room temperature
– 2/3 cup (133g) granulated sugar
– 1/2 cup (120g) sour cream
– 2 tbsp (16g) all-purpose flour
– 4 large eggs, room temperature, slightly beaten
– 2 tsp (10ml) vanilla extract
Prep Time
Preparation Time: 30 minutes
Cook Time, Total Time, Yield
Cook Time: 65-75 minutes
Total Time: Approximately 6 hours (including cooling and chilling)
Yield: 12 servings
This Strawberry White Chocolate Cheesecake is a perfect dessert for any gathering, pairing the romantic flavors of strawberries and white chocolate in a creamy delight that will linger in your memory long after your last bite. Enjoy!
Detailed Directions and Instructions
Make the Strawberry Sauce:
In a medium saucepan, combine strawberries, water, sugar, and cornstarch. Cook over medium heat, stirring constantly, breaking up the strawberries. Simmer for about 5 minutes until thickened. Strain through a fine mesh sieve and let cool.
Prepare the Crust:
Preheat oven to 375F (190C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture into the bottom of a 10-inch springform pan. Bake for 7-8 minutes. Let cool.
Make the Cheesecake Filling:
Reduce oven temperature to 325F (165C). Melt the white chocolate in 20-second intervals in the microwave, stirring between each. Set aside to cool. In a large mixing bowl, beat cream cheese and sugar on medium speed until creamy, about 2 minutes. Add sour cream and flour, mixing on low speed. Scrape the sides and bottom of the bowl. Add eggs one at a time, mixing on low speed, and then mix in vanilla and melted white chocolate.
Assemble and Bake:
Pour half of the cheesecake batter over the cooled crust. Dollop 3 tablespoons of strawberry sauce over the batter and swirl with a knife. Add the remaining cheesecake batter, then swirl another 3 tablespoons of strawberry sauce on top. Bake for 65-75 minutes, or until the center is slightly jiggly and the edges are set.
Cool and Chill:
Turn off the oven and open the door. Let the cheesecake sit for 10 minutes, then run a knife around the edges to loosen it from the pan. Let it cool for 1-2 more hours, then refrigerate for at least 4 hours or overnight.
Serve:
Once chilled, release the cheesecake from the springform pan and enjoy with a drizzle of the remaining strawberry sauce!
Notes
Tip for Strawberry Sauce:
For a smoother sauce, blend the strawberries before simmering.
Cream Cheese Temperature:
Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
Oven Temperature Accuracy:
Use an oven thermometer to confirm the temperature for accurate baking results.
Springform Pan Care:
It is recommended to wrap the outside of the springform pan with aluminum foil to prevent leaks if desired.
Cook Techniques
Making Strawberry Sauce
In this step, you cook strawberries with water, sugar, and cornstarch over medium heat. Stir continuously while breaking down the strawberries until the mixture thickens, resulting in a smooth sauce.
Preparing the Graham Cracker Crust
The crust is made by mixing graham cracker crumbs, granulated sugar, and melted butter to achieve a wet sand consistency. This mixture is pressed into a springform pan and baked briefly to set.
Melting White Chocolate
Melt white chocolate in increments of 20 seconds in the microwave, stirring in between each interval to prevent burning and ensure smoothness before incorporating it into the cheesecake mixture.
Mixing the Cheesecake Filling
Cream cheese should be beaten until smooth, followed by the addition of sugar, sour cream, and flour. Eggs are incorporated one at a time on low speed, allowing for a smooth and creamy filling.
Swirling Strawberry Sauce
When layering the cheesecake batter, dollop strawberry sauce on top and use a knife to swirl it into the batter gently, creating a marbled effect.
Baking the Cheesecake
Bake the cheesecake until the center remains slightly jiggly and the edges are set. Monitor closely to avoid overbaking, which can lead to cracks.
Cooling and Chilling
After baking, it’s important to let the cheesecake cool gradually in the oven. Running a knife around the edges helps avoid sticking and allows for easy removal from the springform pan.
FAQ
Can I use frozen strawberries for the sauce?
Yes, frozen strawberries can be used. Just make sure to thaw them and drain any excess liquid before cooking.
What can I use instead of graham crackers for the crust?
You can substitute graham crackers with digestive biscuits, Oreo cookies, or any similar cookie crushed into crumbs.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set and the center slightly jiggles when shaken gently. It will finish setting as it cools.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just ensure it is properly chilled before serving.
How should I store the leftover cheesecake?
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days.
Conclusion
The Strawberry White Chocolate Cheesecake is a delightful blend of flavors and textures, offering a creamy indulgence that is perfect for any occasion. With its rich white chocolate filling complemented by the sweet-tart strawberry sauce, this cheesecake is sure to impress. The simplicity of the recipe ensures that you can create a delicious dessert without the need for a complicated water bath. Enjoy every bite!
Strawberry Vanilla Cheesecake
Swap out the white chocolate for vanilla beans in the cheesecake filling and add fresh strawberries for a classic twist on this delightful dessert.
Chocolate Strawberry Swirl Cheesecake
Incorporate melted dark chocolate into the cheesecake filling and add layers of strawberry sauce swirled throughout for a rich and fruity combination.
Lemon Strawberry Cheesecake
Mix in lemon zest and juice to the cheesecake filling for a refreshing citrus kick that beautifully pairs with the strawberry sauce.
Oreo Crust Strawberry Cheesecake
Replace the graham cracker crust with crushed Oreo cookies for a chocolatey base that complements the strawberry and white chocolate flavors.
Pistachio Strawberry Cheesecake
Add crushed pistachios to the crust and top the cheesecake with pistachio crumbs for a nutty texture that enhances the dessert’s appeal.
Strawberry Coconut Cheesecake
Incorporate coconut cream into the cheesecake filling for a tropical twist, and garnish with toasted coconut flakes on top.
