Strawberry White Chocolate Cheesecake
Indulge in the creamy, decadent perfection of this Strawberry White Chocolate Cheesecake, a showstopping dessert that marries the richness of white chocolate with the sweet tang of fresh strawberries. Built upon a buttery graham cracker crust, the luscious, velvety cream cheese filling is elevated by swirls of melted white chocolate and a delicate hint of vanilla. Topping it all off is a stunning strawberry compote that’s both vibrant and flavor-packed, balanced with fresh strawberry slices for added texture and visual appeal. Ideal for special occasions or as a crowd-pleasing treat, this cheesecake is baked to perfection and chilled for ultimate creaminess before serving. With a prep time of just 30 minutes, this dessert is as easy to make as it is irresistible.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 900 grams cream cheese
- 200 grams granulated sugar (for filling)
- 2 teaspoons vanilla extract
- 3 large eggs
- 200 grams white chocolate
- 120 milliliters heavy cream
- 400 grams strawberries
- 50 grams granulated sugar (for topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 150°C (300°F). Grease a 9-inch springform pan and line the base with parchment paper.
In a medium bowl, mix graham cracker crumbs, melted butter, and 50 grams of sugar until fully combined. Press this mixture firmly into the bottom of the prepared pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
In a large bowl, beat the cream cheese and 200 grams of sugar together until smooth and creamy using a hand or stand mixer.
Add in the vanilla extract and eggs one at a time, beating after each addition just until incorporated. Be careful not to overmix.
Melt the white chocolate gently using a double boiler or in the microwave in 30-second intervals, stirring between intervals. Allow the melted chocolate to cool slightly before folding it into the cream cheese mixture.
Add the heavy cream and gently fold it in until fully incorporated.
Pour the filling over the chilled crust, spreading it evenly.
Bake the cheesecake in the preheated oven for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight.
To prepare the strawberry topping, combine 300 grams of strawberries, 50 grams of sugar, and lemon juice in a saucepan over medium heat. Cook until the strawberries break down and the mixture becomes syrupy, about 8-10 minutes.
In a small bowl, dissolve the cornstarch in 1 tablespoon of water. Stir this into the strawberry mixture and cook for 1-2 minutes until thickened. Remove from heat and let it cool to room temperature.
Once the cheesecake is fully chilled, arrange the remaining 100 grams of fresh strawberries on top. Pour the cooled strawberry topping over the cheesecake.
Carefully release the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 44.1 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
