Prepare to embark on a culinary journey that combines the luxurious richness of white chocolate with the vibrant, sweet-tart essence of fresh strawberries. This White Chocolate Cheesecake with Strawberry Swirl isn't just a dessert—it's a masterpiece that will transform your ordinary day into an extraordinary celebration of flavor. Imagine cutting into a creamy, decadent cheesecake with stunning strawberry swirls that not only look Instagram-worthy but taste like a slice of heaven. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to impress and delight everyone who takes a bite.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed glass to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes.
- Gradually add 1 cup of sugar to the cream cheese, mixing until fully incorporated and the mixture is light and fluffy.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring until smooth. Allow to cool slightly.
- Add the melted white chocolate to the cream cheese mixture, blending thoroughly.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Puree fresh strawberries in a blender or food processor until smooth.
- Pour the cheesecake batter over the graham cracker crust in the springform pan.
- Drop spoonfuls of strawberry puree randomly over the top of the cheesecake batter.
- Use a knife or toothpick to create swirl patterns by gently dragging the strawberry puree through the cheesecake batter.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes. The cheesecake should be set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform sides.
- Garnish with fresh strawberry slices or additional white chocolate shavings if desired.
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- Be careful not to overmix the batter after adding eggs to prevent a dense, tough cheesecake.
- Use a water bath or place a pan of water on the lower oven rack to create humidity and prevent cracking.
- Allow the cheesecake to cool gradually to minimize surface cracks.
- Chill the cheesecake for at least 4 hours, but overnight is ideal for the best texture and flavor melding.
- For clean slices, dip your knife in hot water and wipe dry between each cut.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 12g
Fat: 45g
Saturated Fat: 26g
Cholesterol: 180mg
