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.
