A creamy, decadent cheesecake with a smooth white chocolate base and a vibrant strawberry swirl. Perfect for special occasions or a sweet treat.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 12 ounces white chocolate, melted and cooled slightly
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions:
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and sugar.
- Pour melted butter over the crumb mixture and stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then let cool completely.
2. Prepare the Strawberry Swirl:
- In a small saucepan, combine chopped strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes.
- Mash the strawberries with a fork or potato masher.
- Remove from heat and let cool.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Melt the white chocolate in a double boiler or microwave (in 30-second intervals) until smooth. Let it cool slightly.
- Add the cooled white chocolate to the cream cheese mixture and beat until well combined.
- Stir in sour cream and vanilla extract.
- Add eggs one at a time, beating after each addition until just combined. Do not overmix.
4. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust.
- Spoon the strawberry swirl mixture over the cheesecake filling.
- Use a knife or skewer to swirl the strawberry mixture into the cheesecake batter.
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Place the springform pan in a larger roasting pan.
- Fill the roasting pan with hot water halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
5. Serve:
- Run a thin knife around the edge of the pan to loosen the cheesecake.
- Carefully remove the springform pan ring.
- Slice and serve.
Tips and Variations:
- For a richer flavor, use high-quality white chocolate.
- You can use other berries like raspberries or blueberries for the swirl.
- For a stronger strawberry flavor, you can add strawberry extract to the cheesecake batter.
- Garnish with fresh strawberries and whipped cream before serving.
- Make sure all your cold ingredients are at room temperature before you begin. This will give you a much smoother batter.
Enjoy your delicious White Chocolate Strawberry Cheesecake!