Description
Indulge in this luscious White Chocolate Strawberry Cheesecake featuring a buttery graham cracker crust, a creamy white chocolate-infused filling dotted with fresh strawberries, and an optional glossy strawberry topping. Perfectly baked to a smooth, rich finish, this classic American dessert is ideal for special occasions or any time you crave a decadent treat.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 6 ounces white chocolate, melted and slightly cooled
- 1/2 cup diced fresh strawberries
For the topping (optional):
- 1 cup sliced fresh strawberries
- 2 tablespoons strawberry jam, warmed
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is uniform. Press this mixture firmly down into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 8 to 10 minutes, then remove and let cool slightly to set.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with the sugar until the mixture is smooth and creamy. Add the vanilla extract and sour cream, mixing thoroughly to combine. Beat in the eggs one at a time to ensure they’re well incorporated. Then gently stir in the melted white chocolate until smooth. Carefully fold in the diced strawberries to evenly distribute them throughout the filling.
- Assemble and bake: Pour the prepared filling over the cooled crust, smoothing the surface with a spatula. Place the springform pan in the oven and bake for 50 to 60 minutes, or until the center is set but still slightly wobbly to the touch.
- Cool the cheesecake: After baking, turn off the oven and crack the door open to allow the cheesecake to cool gradually inside for about 1 hour. This helps prevent cracking and ensures a creamy texture. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
- Add the topping and serve: Before serving, if desired, top the cheesecake with the fresh sliced strawberries and brush them with the warmed strawberry jam for a beautiful, glossy finish. Slice with a hot knife dipped in hot water for clean cuts.
Notes
- For the smoothest filling, use all ingredients at room temperature.
- Dip your knife in hot water and wipe it clean between slices to achieve neat cuts.
- This cheesecake can be made 1 to 2 days ahead and stored covered in the refrigerator.
