🍓 White Chocolate Strawberry Cheesecake
Servings: 12
Prep Time: 30 mins
Cook Time: 1 hour
Chill Time: 6 hours or overnight
Total Time: ~8 hours (including chilling)
🧁 Ingredients:
For the crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the cheesecake filling:
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4 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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4 large eggs
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8 oz white chocolate, melted and slightly cooled
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1/2 cup sour cream
For the strawberry topping:
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2 cups fresh strawberries, hulled and halved
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1/3 cup granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch mixed with 2 tbsp water (slurry)
👩🍳 Instructions:
1. Make the crust:
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Preheat oven to 325°F (163°C).
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Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
2. Prepare the cheesecake filling:
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In a large bowl, beat cream cheese until smooth and creamy.
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Add sugar and vanilla; mix well.
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Add eggs one at a time, beating just until combined after each.
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Stir in the melted white chocolate and sour cream until smooth.
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Pour the filling over the crust.
3. Bake:
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Place the pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
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Turn off the oven, crack the door, and let cheesecake cool in oven for 1 hour.
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Remove and cool to room temperature, then refrigerate at least 6 hours or overnight.
4. Make the strawberry topping:
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In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
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Stir until the strawberries start to break down (~5 minutes).
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Add cornstarch slurry and simmer until thickened, another 2–3 minutes.
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Cool completely before spreading on cheesecake.
5. Assemble & Serve:
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Spread cooled strawberry topping over the chilled cheesecake.
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Garnish with white chocolate curls or fresh strawberries if desired.
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Slice and enjoy!
📝 Tips:
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For a firmer texture, bake in a water bath (wrap pan with foil and place in a larger pan filled with hot water).
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Don’t overbeat the batter once the eggs are added—this prevents cracking.
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You can use strawberry jam thinned with a bit of water for a shortcut topping.
Would you like a no-bake version or suggestions for making it gluten-free?