Description
Silky strawberry cheesecake with white chocolate drizzle whispers pure indulgence from the first creamy bite. Sweet summer berries and rich chocolate create a dessert that dances between classic comfort and elegant charm, promising pure bliss for passionate bakers.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh or frozen strawberries, chopped
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling and Topping Ingredients:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for strawberry sauce)
- 1 tablespoon lemon juice
- 1/4 cup white chocolate chips
- 2 tablespoons heavy cream
Instructions
- Heat the oven to 325F (163C) and position the rack in the center.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact base.
- Bake the crust for 10 minutes until slightly golden, then remove and allow to cool completely.
- In a large mixing bowl, whip cream cheese and sugar using an electric mixer until the mixture becomes smooth and creamy, approximately 3-4 minutes.
- Incorporate vanilla extract and blend thoroughly.
- Add eggs individually, mixing well after each addition to ensure a uniform consistency.
- Gently fold in sour cream and flour, stirring until the filling becomes completely smooth without lumps.
- Carefully pour the cheesecake mixture over the cooled crust, ensuring an even distribution.
- Bake for 55-60 minutes, watching for a slightly wobbling center when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour to prevent cracking.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight for optimal texture.
- Create strawberry sauce by simmering strawberries, sugar, and lemon juice over medium heat for 10-12 minutes until thickened and reduced.
- Melt white chocolate chips with heavy cream in short microwave intervals, stirring between each to achieve a smooth consistency.
- Once chilled, spread the cooled strawberry sauce over the cheesecake surface.
- Drizzle the melted white chocolate in an artistic pattern across the top of the cheesecake.
Notes
- Achieve a perfectly smooth cheesecake by ensuring all ingredients are at room temperature before mixing, preventing lumps and creating a silky texture.
- Prevent cracks by using a water bath during baking, which helps distribute heat evenly and keeps the cheesecake moist and crack-free.
- Customize the dessert by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Reduce sugar content by using fresh strawberries and a touch of stevia or monk fruit sweetener for a lower-calorie, diabetic-friendly option.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 441 kcal
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg