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This decadent Strawberry White Chocolate Cheesecake brings together a creamy cheesecake base with tangy homemade strawberry swirls. Every forkful is a silk-smooth blend of white chocolate and berries, all nestled in a classic graham cracker crust. No water bath needed, just simple steps and big flavor rewards.
The first time I swirled strawberry sauce into cheesecake it felt so fancy yet easy. This has become my most requested dessert at family birthdays and Easter brunch.
Ingredients
- Strawberries: fresh or frozen for sweet tart berry swirls look for vibrant and fragrant berries
- Granulated sugar: for balanced sweetness in both sauce and crust pick fine crystals for easy dissolving
- Water: helps create the glossy strawberry sauce use filtered if possible
- Cornstarch: thickens the berry sauce until it is jammy use a fresh box for best results
- Graham cracker crumbs: for that classic cheesecake crunch pulse whole crackers for the freshest flavor
- Salted butter: holds the crust together and adds rich flavor choose good quality butter
- White chocolate baking bar: makes the filling extra velvety opt for a real white chocolate bar not chips
- Block cream cheese: forms the base of a traditional creamy texture let it fully come to room temperature
- Sour cream: gives a slight tang and smoothness use full fat for the richest result
- All-purpose flour: helps with structure preventing cracks sift for lump-free batter
- Large eggs: bind everything for a smooth set texture let them come to room temperature for easy mixing
- Vanilla extract: boosts the mellow and creamy flavor go for pure extract if possible
Step-by-Step Instructions
- Make the Strawberry Sauce:
- Combine chopped strawberries water sugar and cornstarch in a saucepan. Simmer over medium heat stirring constantly. Mash the berries as they soften. Let it bubble until the sauce thickens and turns glossy about five minutes.
- Strain and Cool the Sauce:
- Remove the pan from heat. Press the mixture through a fine mesh strainer into a bowl to catch the smooth sauce. Let it cool fully so it does not melt the cheesecake batter.
- Make the Graham Cracker Crust:
- Preheat your oven to three hundred seventy five degrees Fahrenheit. Stir crumbs sugar and melted butter in a bowl until it looks like damp sand. Pour into a ten inch springform pan and press firmly across the bottom. Bake seven to eight minutes then let it cool.
- Melt the White Chocolate:
- Break the chocolate bar into pieces and place in a microwave safe bowl. Melt in twenty second bursts stirring in between until fully smooth. Let it cool to room temperature.
- Prepare the Cheesecake Filling:
- Beat softened cream cheese and sugar in a large mixing bowl on medium speed until creamy about two minutes. Mix in sour cream and flour beat on low scraping the sides to get everything smooth.
- Add the Eggs and Vanilla:
- Add eggs one at a time beating on low in between each so the batter stays silky. Pour in vanilla along with the cooled melted white chocolate mixing just until combined.
- Layer and Swirl the Batter:
- Pour half the batter over the cooled crust. Drop spoonfuls of strawberry sauce over top. Pour in the rest of the batter and add more strawberry sauce on top. Use a table knife to gently swirl a marble pattern.
- Bake the Cheesecake:
- Reduce the oven to three hundred twenty five degrees Fahrenheit. Place the cheesecake in the lower part of the oven and bake for sixty five to seventy five minutes. The center should jiggle just a little bit while the edges look set.
- Cool and Chill:
- Turn the oven off. Open the oven door and let the cheesecake sit inside for ten minutes. Run a knife around the edges to loosen. Leave it to cool in the oven for one to two hours. Refrigerate at least four hours before serving.
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I am completely smitten with the strawberry swirl. Every time I make this cheesecake and drag the knife through the top it looks like edible art. My oldest daughter always helps with this step and now insists on extra swirls for good luck.
Storage tips
Wrap the cooled cheesecake snugly in plastic wrap and keep it in the refrigerator for up to five days. To freeze slice or leave whole then double wrap in plastic and foil. Thaw overnight in the fridge before serving for that same creamy texture.
Ingredient substitutions
You can use digestive biscuits instead of graham crackers for the crust especially if you are in the UK. Just reduce the sugar a bit so it does not get too sweet. For a gluten free version use gluten free cookies or graham crackers and replace the flour with a gluten free blend.
Serving suggestions
Top each cheesecake slice with extra strawberry sauce and a fresh berry for a café style finish. Whipped cream flowers or even a sprinkle of white chocolate shavings make it beautiful for a special celebration.
Cultural note
Strawberry cheesecake is a dessert adored around the world yet this version gets its signature richness from white chocolate. While many cheesecakes call for a water bath this easier method gives you that same dense creamy bite with less fuss.
Recipe Questions & Answers
- → How do you prevent cracks in the cheesecake?
Do not overmix the batter and bake until the center is just set. Cool gradually and run a knife around the edge after baking to minimize cracking.
- → Is a water bath required for this cheesecake?
No, the method avoids a water bath by careful mixing and gradual cooling for a smooth, crack-free finish.
- → Can I use frozen strawberries for the sauce?
Yes, a mix of fresh and frozen strawberries works well for vibrant color and balanced flavor in the sauce.
- → How should the cheesecake be stored?
Wrap tightly with plastic and refrigerate for up to five days, or freeze, double-wrapped, for longer storage.
- → What type of chocolate is best for the filling?
Use a white chocolate baking bar, melted until smooth, to ensure the filling stays velvety and rich.
- → Can digestive biscuits be substituted for graham crackers?
Yes, substitute digestive biscuits for the crust if preferred. Adjust sugar to taste, as they are sweeter than graham crackers.