Strawberry White Chocolate Cheesecake (Printable Version)

Smooth white chocolate base is marbled with strawberry sauce and finished with a crisp graham crumble crust.

# What You'll Need:

→ Strawberry Sauce

01 - 340 grams strawberries, chopped (use 225 grams after hulling and 225 grams frozen)
02 - 50 grams granulated sugar
03 - 60 milliliters water
04 - 8 grams cornstarch

→ Graham Cracker Crust

05 - 180 grams graham cracker crumbs
06 - 67 grams granulated sugar
07 - 85 grams salted butter, melted

→ Cheesecake Filling

08 - 227 grams white chocolate baking bar
09 - 907 grams cream cheese, at room temperature
10 - 133 grams granulated sugar
11 - 120 grams sour cream
12 - 16 grams all-purpose flour
13 - 4 large eggs, at room temperature, slightly beaten
14 - 10 milliliters vanilla extract

# Steps to Follow:

01 - Combine chopped strawberries, granulated sugar, water, and cornstarch in a medium saucepan. Simmer over medium heat, stirring constantly and breaking up the strawberries as they soften, until juices release and sauce thickens, about 5 minutes.
02 - Transfer the hot sauce to a fine mesh strainer set over a bowl and press through to remove seeds and solids. Allow the strained strawberry sauce to cool completely.
03 - Preheat the oven to 190°C. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted salted butter, mixing until the texture resembles wet sand.
04 - Press crumb mixture firmly into the base of a 25-centimeter springform pan. Bake for 7-8 minutes. Remove from the oven and allow the crust to cool while preparing the filling.
05 - Break the white chocolate bar into pieces and place in a bowl. Melt in the microwave in 20-second increments, stirring between each, until smooth. Alternatively, melt gently over simmering water in a double boiler. Set aside to cool.
06 - In a large mixer bowl, beat softened cream cheese and granulated sugar at medium speed until smooth and creamy, about 2 minutes.
07 - Add sour cream and all-purpose flour to the cream cheese mixture, beating on low speed and scraping the sides and bottom of the bowl as needed.
08 - Beat in eggs one at a time at low speed, scraping the bowl between additions. Avoid overbeating to minimize air incorporation.
09 - Mix in vanilla extract and cooled, melted white chocolate until combined.
10 - Pour half the cheesecake batter over the cooled crust. Dollop approximately 3 tablespoons of strawberry sauce over the batter. Pour in the remaining batter and top with another 3 tablespoons of sauce. Use the tip of a knife to gently swirl for a marbled effect.
11 - Reduce oven temperature to 165°C. Place the pan on a rack in the lower two-thirds of the oven and bake for 65-75 minutes, until the edges are set but the center is slightly jiggly.
12 - Turn off the oven and open the door. Allow the cheesecake to rest undisturbed for 10 minutes. After 10 minutes, run a knife around the inside edge to loosen it from the pan.
13 - Let the cheesecake cool in the open, turned-off oven for an additional 1-2 hours. Transfer to the refrigerator and chill for at least 4 hours or overnight prior to serving.

# Additional Notes:

01 - Mix filling on low speed after combining cream cheese and sugar to prevent excess air from being incorporated and to reduce cracking.
02 - For a UK adaptation, digestive biscuits can replace graham crackers and the sugar in the crust may be reduced to 50 grams.
03 - The cheesecake is best stored wrapped in plastic wrap in the refrigerator for up to 5 days.
04 - To freeze, wrap thoroughly with plastic wrap and foil. Thaw overnight in the refrigerator before serving.
05 - Cool the cheesecake gradually in the oven after baking to minimize the risk of cracks caused by abrupt temperature changes.

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