This decadent cheesecake combines the tangy sweetness of strawberries with the rich flavor of white chocolate for an unforgettable treat.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces white chocolate, melted and cooled slightly
- 1 cup sour cream
- 1 tablespoon lemon juice
- For the Strawberry Topping:
- 2 pints fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom and up the sides of a springform pan (9 inches).
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually add granulated sugar, beating until light and fluffy.
- Beat in flour and vanilla extract.
- Beat in eggs one at a time, mixing well after each addition.
- Gently stir in melted white chocolate and sour cream.
- Pour the batter into the prepared crust.
- Bake the Cheesecake:
- Place the springform pan in a water bath (larger baking pan filled with about 1 inch of hot water).
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
- Then, remove the cheesecake from the water bath and refrigerate for at least 4 hours, or preferably overnight.
- Make the Strawberry Topping:
- In a medium bowl, combine sliced strawberries, sugar, and lemon juice.
- Gently toss to coat. Let the strawberries macerate at room temperature for about 30 minutes.
- Assemble and Serve:
- Remove the cheesecake from the refrigerator.
- Run a thin knife around the edges of the springform pan to loosen the cheesecake.
- Top with the macerated strawberries.
- Serve immediately or chill further before serving.
Tips & Variations:
- For a smoother cheesecake, strain the sour cream through a fine-mesh sieve before adding it to the batter.
- To enhance the strawberry flavor, use high-quality fresh strawberries and macerate them for a longer time.
- Feel free to experiment with different variations, such as adding a layer of strawberry jam or a drizzle of white chocolate ganache.
Enjoy this delicious and elegant White Chocolate Strawberry Cheesecake!