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Indulge in a Heavenly White Chocolate Strawberry Cheesecake: A Perfect Dessert for Any Occasion

Welcome to a culinary journey that promises to delight your taste buds and impress your guests. This White Chocolate Strawberry Cheesecake combines the rich, creamy texture of cheesecake with the sweetness of white chocolate and the fresh burst of strawberries. Whether you’re hosting a special dinner or simply craving a decadent treat, this recipe is a surefire hit. Let’s dive into the details of creating this exquisite dessert.

Ingredients

Graham Cracker Crust: – 2 cups graham crackers, crushed – ¼ cup brown sugar – ½ cup unsalted butter, melted

Cheesecake Filling: – 1 ½ cups white chocolate baking chips – 3 tablespoons heavy cream – 1 cup granulated sugar – 2 ½ tablespoons cornstarch – 32 ounces cream cheese, softened – ¼ cup sour cream – 4 large eggs – 1 teaspoon vanilla extract – 1 teaspoon strawberry extract – Pink food dye (optional)

White Chocolate Ganache: – 8 ounces white chocolate, chopped or chips – ½ cup heavy cream – ½ teaspoon salt – ½ teaspoon vanilla extract

Toppings: – Fresh strawberries

Instructions

Preparation: 1. Prepare a 9-inch springform pan by lining it with parchment paper on the bottom and around the sides. Preheat your oven to 350°F (175°C).

Crust: 2. Blend the graham crackers in a food processor or blender until you achieve fine crumbs. 3. In a mixing bowl, combine the crumbs with brown sugar, mixing evenly with a fork. 4. Pour in the melted butter and stir until combined. 5. Transfer the mixture to the prepared springform pan, pressing it firmly and evenly into the bottom with the flat bottom of a small glass. 6. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

Filling: 7. In a medium-sized bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside. 8. Reduce oven temperature to 325°F (163°C). 9. In a large mixing bowl, beat softened cream cheese and sour cream with a hand mixer or stand mixer until creamy. 10. Add sugar and cornstarch, mixing until fully combined. 11. Add eggs one at a time, mixing until the yolk disappears. On the last egg, add vanilla and strawberry extracts. Beat until smooth. 12. Fold in the melted white chocolate until combined. 13. If desired, add pink food dye to achieve your preferred shade, folding until evenly distributed. 14. Pour the filling into the springform pan. Wrap the bottom of the pan with a double layer of foil. 15. Place the foil-wrapped pan in a baking dish filled with about an inch of water. 16. Bake for 1 hour and 30 minutes. Then turn off the oven, crack the door open, and let the cheesecake sit in the warm oven for another hour. 17. Remove the cheesecake, cover, and refrigerate for at least 8 hours.

Ganache: 18. In a heat-safe bowl, combine white chocolate and salt. 19. In a saucepan, heat heavy cream on medium until steaming (not boiling). 20. Pour the hot cream over the chocolate and let it sit for 3 minutes. 21. Whisk until smooth, then add vanilla extract and mix until combined. 22. Pour the ganache over the chilled cheesecake, allowing it to drip slightly over the edges.

Toppings: 23. Decorate the cheesecake with fresh strawberries around the border. 24. Slice, serve, and enjoy the luscious flavors of your White Chocolate Strawberry Cheesecake!

Nutrition Information

• Serving Size: 1 serving
• Calories: 1098 kcal
• Carbohydrates: 98g
• Protein: 12g
• Fat: 75g
• Saturated Fat: 37g
• Cholesterol: 159mg
• Sodium: 681mg
• Potassium: 243mg
• Fiber: 0.1g
• Sugar: 79g
• Vitamin C: 0.3mg
• Calcium: 172mg
• Iron: 0.3mg
• Net Carbohydrates: 68g

Equipment Needed

• 9-Inch Springform Pan
• Parchment Paper
• Hand Mixer or Stand Mixer
• Baking Dish

Notes

• This recipe yields one 9-inch cheesecake.
• For best results, ensure all ingredients are at room temperature before starting.
• Customize the shade of pink by adjusting the amount of food dye.

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With this White Chocolate Strawberry Cheesecake, you’re not just making a dessert; you’re creating a masterpiece that’s sure to become a favorite at any gathering. Enjoy every bite of this creamy, dreamy delight!

White Chocolate Strawberry Cheesecake

Indulge in this creamy and decadent White Chocolate Strawberry Cheesecake, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chilling Time 8 hours hrs

Total Time 10 hours hrs

Servings: 1 cheesecake

Course: Dessert

Cuisine: American

Calories: 1098

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 2 cups graham crackers crushed
• 0.25 cup brown sugar
• 0.5 cup butter unsalted, melted

Cheesecake Filling

• 1.5 cups white chocolate baking chips
• 3 tablespoons heavy cream
• 1 cup granulated sugar
• 2.5 tablespoons cornstarch
• 32 ounces cream cheese softened
• 0.25 cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract
• Pink Food Dye optional

White Chocolate Ganache

• 8 ounces white chocolate chopped or chips
• 0.5 cup heavy cream
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract

Toppings

• Strawberries

Equipment

• 9-inch Springform Pan
• Parchment Paper
• Hand Mixer/Stand Mixer
• Baking Dish

Method

 

1. Prepare a springform pan lined with parchment paper on the bottom and around the sides. Preheat the oven to 350 degrees Fahrenheit.
2. Blend the graham crackers in a food processor or a blender until you achieve fine crumbs.
3. In a mixing bowl combine the crumbs and brown sugar. Mix with a fork until evenly distributed.
4. Pour in the melted butter and stir again with the fork until combined.
5. Transfer this crumb mixture into the prepared springform pan. Press it into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this.
6. Bake for 10 minutes, then remove and let cool completely.
7. In a medium-sized bowl, add the white chocolate chips and heavy cream. Place it in the microwave and heat in 30-second intervals, stirring in between each until the chocolate is completely melted. Set aside.
8. Reduce the oven temperature to 325 degrees Fahrenheit.
9. In a large mixing bowl, combine the cream cheese and sour cream. Beat with a hand mixer or in a stand mixer until combined and creamy.
10. Add the cornstarch and sugar, mixing again until completely combined.
11. Add one egg at a time, mixing only until the yellow of the egg has disappeared. During the addition of the last egg, add the vanilla and strawberry extract as well. Beat until smooth and creamy.
12. Mix in the melted white chocolate folding together until combined.
13. Add a couple of drops of pink food dye. Use a rubber spatula to fold in the color and mix until evenly distributed.
14. Pour the filling into the springform pan. Wrap the bottom with a double layer of foil.
15. Place this foil-wrapped pan in a baking dish filled with water about an inch deep.
16. Bake for 1 hour and 30 minutes. Then turn off the oven, open the door, and let the cheesecake sit in the warm oven for another hour.
17. Remove, cover, and refrigerate for 8 hours to chill.
18. When ready to serve, make the white chocolate ganache.
19. In a heat-safe bowl combine the white chocolate and salt.
20. In a saucepan, heat the heavy cream on medium heat until steaming, but not boiling.
21. Pour the hot heavy cream over the chocolate and let it sit for 3 minutes before stirring.
22. Whisk together until a smooth ganache is formed.
23. Add the vanilla extract and mix again until combined.
24. Pour this mixture over the top of the cheesecake and spread so that it slightly drips over the side of the cake.
25. Top with strawberries around the border to finish. Cut, serve, and enjoy!

Notes

Yields ONE 9″ cheesecake. For a brighter color, add more pink food dye. Ensure the cheesecake is fully chilled before serving for the best texture.