Name: Strawberry White Chocolate Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 7 h 40 min
Cuisine: American
Ingredients: 160 grams graham cracker crumbs (about 1 1/2 sheets); 73 grams brown sugar (light or dark); 1/4 tsp salt; 113 grams unsalted butter (melted); 226 grams chopped white chocolate; 680 grams full fat cream cheese (room temperature); 140 grams granulated sugar; 2 tsp vanilla extract; 1 tbsp cornstarch; 1/4 tsp salt; 140 grams sour cream (room temperature); 3 large eggs (room temperature); 300 grams strawberry jam; Fresh strawberries (for garnish); White chocolate curls or white chocolate chips (for garnish)

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Introduction

This Strawberry White Chocolate Cheesecake combines a buttery graham cracker crust with a rich, creamy white chocolate cheesecake filling. Topped with sweet strawberry jam and fresh berries, it’s a delightful dessert perfect for any occasion.

A slice of cheesecake sits on a clear glass plate with an octagon shape, placed on a beige surface with a rough texture replaced by white marbled texture; the cheesecake has three visible layers, a thick brown crumbly crust at the bottom, a creamy off-white middle layer, and a top layer covered with glossy red strawberry glaze; on top are three halved strawberries with visible seeds and green leaves adding a fresh look; a decorative silver fork with a detailed handle is placed to the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 grams graham cracker crumbs (about 1 1/2 sheets)
73 grams brown sugar (light or dark)
1/4 tsp salt
113 grams unsalted butter (melted)
226 grams chopped white chocolate
680 grams full fat cream cheese (room temperature)
140 grams granulated sugar
2 tsp vanilla extract
1 tbsp cornstarch
1/4 tsp salt
140 grams sour cream (room temperature)
3 large eggs (room temperature)
300 grams strawberry jam

Instructions

Step 1: Preheat the oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray, line it with parchment paper, and set aside.
Step 2: Melt the chopped white chocolate by microwaving it in a bowl for about 2 minutes, stirring every 30 seconds. Set aside to cool.
Step 3: In a large mixing bowl, combine graham cracker crumbs, brown sugar, and 1/4 teaspoon salt. Pour in the melted butter and mix until all crumbs are coated.
Step 4: Press the graham cracker mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes.
Step 5: Remove the crust from the oven, lower the temperature to 325°F (165°C), and prepare a water bath by filling a roasting pan or oven-safe skillet with hot water. Place it on the lowest oven rack.
Step 6: Beat the cream cheese and granulated sugar together in a stand mixer or with a hand mixer until smooth and creamy.
Step 7: Add the cooled melted white chocolate, vanilla extract, cornstarch, and 1/4 teaspoon salt. Beat on low speed until creamy. Scrape the sides of the bowl and mix in the sour cream.
Step 8: Add the eggs one at a time, beating gently after each addition. Scrape the bowl after the second and third egg, then fold the batter gently with a spatula to remove any air bubbles.
Step 9: Pour the cheesecake filling over the crust and smooth the top. Place the springform pan on the oven rack above the water bath.
Step 10: Bake for 55–70 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O.
Step 11: Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
Step 12: Remove from the oven, move to a cooling rack, and cool for another hour. Then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Step 13: Once chilled, release and remove the sides of the springform pan and peel off the parchment paper. Transfer the cheesecake to a cake stand.
Step 14: Spread 1 cup of strawberry jam evenly over the top. Garnish with fresh strawberries and white chocolate curls or chips if desired.
Step 15: Slice and serve your delicious cheesecake!

Tips & Variations

For a crunchier crust, lightly toast the graham cracker crumbs before mixing.
Use fresh strawberries blended into the jam or as a fresh topping for added flavor.
To avoid cracks, bake the cheesecake in a water bath to ensure gentle, even cooking.
If you don’t have a springform pan, a removable bottom cake pan can work as an alternative.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat at room temperature for 15-20 minutes for a softer texture if desired.

How to Serve

A close-up of a slice of creamy cheesecake with a thick light yellow middle layer and a brown crumbly crust at the bottom, topped with a shiny red strawberry sauce and fresh halved strawberries, some showing white and red insides and green leaves, all set on a wooden board with a blurred brown background and a woman's hand partially visible near the bottom edge, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

White chocolate gives this cheesecake its unique creamy sweetness. Using regular chocolate will change the flavor and texture, but you can substitute it if you prefer a different chocolate taste.

How do I prevent my cheesecake from cracking?

Baking in a water bath helps regulate the oven temperature and keep the cheesecake moist, reducing cracks. Also, avoid overmixing the batter and let the cheesecake cool gradually with the oven door slightly open.