White Chocolate Strawberry Cheesecake 🍓🍫
Creamy white chocolate cheesecake swirled with fresh strawberry sauce, nestled in a buttery graham cracker crust—elegant, decadent, and perfect for any occasion!
Ingredients
(9-inch springform pan | Serves 10-12)
Crust:
- 1½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tbsp sugar
Cheesecake Filling:
- 24 oz (680g) cream cheese, room temp
- ¾ cup (150g) sugar
- 3 large eggs, room temp
- 1 cup (240ml) sour cream
- 1 tsp vanilla extract
- 6 oz (170g) white chocolate, melted & cooled
Strawberry Swirl:
- 1 cup fresh strawberries, puréed
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thickness)
Topping:
- Fresh strawberries
- White chocolate shavings
- Mint leaves (optional)
Instructions
1. Prep Crust
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, melted butter, and sugar. Press into a 9-inch springform pan (up the sides slightly). Bake 10 mins, then cool.
2. Make Strawberry Swirl
- Simmer strawberry purée, sugar, lemon juice, and cornstarch for 5 mins until thickened. Cool completely.
3. Cheesecake Filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla.
- Fold in melted white chocolate.
4. Assemble & Bake
- Pour filling into crust. Dollop strawberry sauce on top and swirl with a knife.
- Bake 50-60 mins until edges are set but center jiggles slightly.
- Turn off oven, crack the door, and let cool 1 hour inside (prevents cracks!).
5. Chill & Serve
- Refrigerate at least 4 hours (overnight best). Garnish with fresh berries and white chocolate.
💡 Pro Tips:
- No cracks: Avoid overmixing and cool gradually.
- Frozen berries? Thaw and drain excess liquid before puréeing.
- Make ahead: Freeze (unfrosted) up to 1 month.
This cheesecake is luxuriously creamy with a fruity tang—ideal for Valentine’s Day or summer parties! 💖
Love chocolate? Add a dark chocolate drizzle for contrast! 🍫