Indulge in the luscious fusion of creamy white chocolate and fresh strawberries with this exquisite White Chocolate Strawberry Cheesecake. This rich, velvety cheesecake boasts a buttery graham cracker crust, a smooth white chocolate-infused filling, and a vibrant strawberry topping that adds the perfect balance of sweetness and tang. Whether for a special occasion or a delightful treat, this cheesecake is guaranteed to impress with its luxurious taste and stunning presentation.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 cup white chocolate, melted
- For the Strawberry Topping:
- 1 ½ cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla extract and eggs one at a time, beating well after each addition. Mix in sour cream until fully incorporated.
- Incorporate the White Chocolate: Melt the white chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Allow it to cool slightly, then gradually fold it into the cheesecake batter, ensuring a silky consistency.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles. Bake in the preheated oven for 45–50 minutes, or until the center is slightly set with a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
- Chill the Cheesecake: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.
- Prepare the Strawberry Topping: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Stir occasionally until the strawberries release their juices. Add the cornstarch slurry and cook for another 2–3 minutes until thickened. Remove from heat and let it cool completely.
- Assemble and Serve: Once the cheesecake is fully chilled, pour the strawberry topping over the top, spreading it evenly. Garnish with additional white chocolate shavings or fresh strawberries if desired. Slice and serve this delightful White Chocolate Strawberry Cheesecake to enjoy its heavenly flavors.