Description
Indulge in a luscious White Chocolate Strawberry Cheesecake combining creamy white chocolate and fresh strawberries atop a buttery graham cracker crust. This rich, velvety dessert is perfect for holiday celebrations or any special occasion, offering a harmonious blend of sweet, fruity, and decadent flavors.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 12 oz white chocolate, chopped
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 1/2 cups fresh strawberries, chopped
Garnish (optional)
- Whipped cream
- Extra fresh strawberries
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is well combined and holds together. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake crust: Bake the crust in the preheated oven for 10 minutes to set it. After baking, remove from the oven and allow it to cool while you prepare the filling.
- Melt white chocolate: Melt the white chocolate by placing it in a double boiler or heating in the microwave in 30-second intervals, stirring between each until completely smooth and melted. Set aside to cool slightly.
- Prepare filling base: In a large mixing bowl, beat the softened cream cheese until fluffy and smooth using an electric mixer. Add 3/4 cup sugar and vanilla extract, then continue to mix until the mixture is creamy and free of lumps.
- Add eggs and mix: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps to maintain a smooth texture without overmixing.
- Combine sour cream and chocolate: Stir in the sour cream and then gently fold in the melted white chocolate until just combined. Be careful not to overmix to avoid excess air in the batter.
- Fold in strawberries: Gently fold the chopped fresh strawberries into the cheesecake batter, distributing them evenly without breaking them up too much.
- Assemble and bake cheesecake: Pour the prepared filling over the cooled graham cracker crust, smoothing the top with a spatula. Place the cheesecake in the oven and bake for 55 to 65 minutes, until the center is set but still slightly jiggly when you gently shake the pan.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
- Chill before serving: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow it to set completely and develop flavor.
- Garnish and serve: Before serving, garnish the cheesecake with whipped cream and fresh strawberries for an elegant presentation. Slice into 12 even pieces and enjoy!
Notes
- Use room-temperature ingredients to ensure smooth mixing and prevent lumps in the batter.
- Avoid overmixing to keep the cheesecake texture creamy and avoid cracking.
- Place a pan of water on the oven’s bottom rack while baking to maintain moisture and help prevent cracks on the cheesecake surface.
- For a tangier variation, substitute fresh raspberries for the strawberries.
- Allow the cheesecake to chill thoroughly to enhance flavor and improve slicing.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 33g
- Sodium: 290mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
