White Chocolate Strawberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
250 g graham cracker crumbs
02 -
85 g unsalted butter, melted
→ Cheesecake Filling
03 -
450 g cream cheese, softened
04 -
100 g granulated sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
120 ml heavy cream
08 -
170 g white chocolate, melted
09 -
75 g fresh strawberries, chopped
→ Strawberry Swirl and Topping
10 -
60 ml strawberry sauce
11 -
Fresh strawberries, for garnish
# Instructions:
01 -
Preheat oven to 163°C. Combine graham cracker crumbs and melted butter. Press firmly into the base of a greased 23 cm springform pan. Bake for 10 minutes, then allow to cool.
02 -
Gently melt white chocolate using a double boiler or in the microwave with brief intervals, stirring until smooth. Let cool slightly before use.
03 -
In a large bowl, beat cream cheese and sugar until creamy. Add eggs individually, mixing gently after each addition. Blend in vanilla extract, heavy cream, and the cooled melted white chocolate until uniform.
04 -
Fold chopped strawberries gently into the cheesecake batter, ensuring even distribution.
05 -
Pour half the cheesecake mixture over the cooled crust. Drizzle strawberry sauce over this layer. Add the remaining cheesecake mixture on top and use a toothpick or knife to create a marbled swirl.
06 -
Place the pan into a water bath and bake for 55 to 60 minutes, until the edges are set and the center has a slight wobble. Switch off oven and cool inside with the door ajar.
07 -
Refrigerate for a minimum of 4 hours, preferably overnight. Before serving, top with fresh strawberries and drizzle with additional strawberry sauce.
# Notes:
01 -
Using a water bath during baking helps prevent cracks and ensures a creamy texture.
02 -
Allowing the cheesecake to cool gradually in the oven before chilling is critical for optimal texture.