Strawberry White Chocolate Cheesecake
This strawberry white chocolate cheesecake is a creamy baked white chocolate cheesecake with a strawberry jam topping. The cheesecake sits on a buttery graham cracker crust and has fresh strawberries piled on top! It's packed with flavor and is definitely a crowd-pleaser.
Equipment
- 1 Electric hand mixer or stand mixer
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Ingredients
Graham Cracker Crust
- 160 grams graham cracker crumbs about 1 ½ sheets
- 73 grams brown sugar light or dark
- ¼ teaspoon salt
- 113 grams unsalted butter melted
Cheesecake
- 226 grams chopped white chocolate
- 680 grams full fat cream cheese room temperature
- 140 grams granulated sugar
- 2 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 140 grams sour cream room temperature
- 3 large eggs room temperature
- 300 grams strawberry jam
Instructions
- Before you start, preheat the oven to 350°F/180°C. Spray a 9-inch springform pan with baking spray, line with parchment paper, and set aside.
- Microwave chopped white chocolate in a bowl for about 2 minutes, stirring every 30 seconds until melted. Set aside to cool.226 grams chopped white chocolate
- Stir graham cracker crumbs, brown sugar, and salt together in a large mixing. Pour in the melted butter and mix until the mixture is coated in butter.160 grams graham cracker crumbs, 73 grams brown sugar, ¼ teaspoon salt, 113 grams unsalted butter
- Press the graham cracker mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes.
- Take the crust out of the oven and lower the heat to 325°F/165°C. Prepare the water bath by filling a roasting pan or oven-safe skillet with hot water and placing on the lowest oven rack.
- For the cheesecake filling, beat cream cheese and sugar together in the bowl of a stand mixer or hand mixer until smooth.680 grams full fat cream cheese, 140 grams granulated sugar
- Beat in the melted chocolate, vanilla, cornstarch, and salt on low until creamy. Scrape the sides of the bowl and beat in the sour cream.2 teaspoon vanilla extract, 1 tablespoon cornstarch, ¼ teaspoon salt, 140 grams sour cream
- Beat in the eggs one at a time, scraping the sides of the bowl after the second and third egg. Then mix the batter with a rubber spatula to pop air bubbles.3 large eggs
- Pour the filling over the graham cracker crust and smooth out the top. Place on the oven rack above the water bath and bake for 55-70 minutes. The cheesecake is done when the edges are set and the center jiggles like Jell-O.
- When the cheesecake is done, turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour. Transfer to the top of the oven and cool for 1 hour, then cover with plastic wrap and refrigerate for 6 hours or overnight.
- Once chilled, release the sides of the springform pan. Pull off the parchment paper and transfer to a cake stand. Spread 1 cup of strawberry jam on top.300 grams strawberry jam
- Garnish with fresh strawberries and white chocolate curls or white chocolate chips. Slice and serve!
Video
Notes
Use room temperature cream cheese, sour cream, and eggs.
Don't skip the water bath! It prevents the cheesecake from cracking.
Cool the cheesecake gradually to prevent cracks.
Storage: Remove any garnishes before storing. Refrigerate in an airtight container for up to 5 days.
Freezing: Refrigerate the cheesecake overnight. Wrap in plastic wrap and transfer to an airtight container. Freeze up to 30 days. Thaw in the fridge overnight before enjoying.
Nutrition
Serving: 1sliceCalories: 604.7kcalCarbohydrates: 60.6gProtein: 7.4gFat: 37.9gSaturated Fat: 21.7gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 10.2gTrans Fat: 0.3gCholesterol: 129.2mgSodium: 409.9mgPotassium: 212.9mgFiber: 0.8gSugar: 46.5gVitamin A: 1134.1IUVitamin C: 2.4mgCalcium: 133.5mgIron: 1mg
Tried this recipe?Let us know how it was!