Baked Strawberry White Chocolate Cheesecake

Description:

A rich and creamy baked cheesecake swirled with fresh strawberry purée and melted white chocolate, resting on a buttery graham cracker crust. This indulgent dessert is perfect for special occasions or as a showstopping treat for any cheesecake lover.

Origin:

This recipe combines classic American baked cheesecake with European influences of white chocolate and fruit integration. Cheesecakes have roots in Ancient Greece, but the strawberry-white chocolate variation is a more modern dessert trend that gained popularity in Western countries in the late 20th century.

Ingredients Quantity:

For the crust:

Graham cracker crumbs – 1 ½ cups (150g)
Unsalted butter (melted) – 6 tbsp (85g)
Granulated sugar – 2 tbsp (25g)

For the cheesecake filling:

Cream cheese (room temperature) – 24 oz (680g)
Granulated sugar – 1 cup (200g)
Eggs – 3 large
Sour cream – ¾ cup (180g)
Heavy cream – ½ cup (120ml)
White chocolate (melted and slightly cooled) – 6 oz (170g)
Vanilla extract – 1 tsp

For the strawberry purée:

Fresh strawberries (hulled) – 1 ½ cups (225g)
Granulated sugar – 2 tbsp
Lemon juice – 1 tbsp

Optional Ingredients:

Cornstarch (1 tsp, to thicken purée if needed)
Fresh mint leaves (for garnish)
Whipped cream (for topping)
White chocolate curls or shavings (for garnish)

Instructions:

1. Prepare the crust:

Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, melted butter, and sugar.
Press into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then let cool.

2. Make the strawberry purée:

In a saucepan, combine strawberries, sugar, and lemon juice.
Simmer for 5–8 minutes until soft.
Blend into a smooth purée.
Optional: Add cornstarch and return to heat for thickening. Let cool.

3. Prepare the filling:

Beat cream cheese until smooth and fluffy.
Add sugar and mix well.
Add eggs one at a time, mixing after each.
Mix in sour cream, heavy cream, melted white chocolate, and vanilla.

4. Assemble the cheesecake:

Pour half the cheesecake batter into the cooled crust.
Spoon some strawberry purée over the batter and swirl with a knife.
Pour remaining batter on top and repeat the swirl with the rest of the purée.

5. Bake:

Place pan in a water bath (wrap with foil to avoid leaks).
Bake for 60–70 minutes, until the center is just set.
Turn off oven and let cheesecake sit in oven for 1 hour.
Cool completely, then chill for at least 6 hours or overnight.

Tips for Success:

Use room temperature ingredients for a smooth filling.
Don’t overmix the batter—it adds air, causing cracks.
Use a water bath to ensure even baking and prevent cracks.
Cool gradually to prevent the top from sinking or cracking.
Chill thoroughly for the best texture and flavor.

Recommendation:

Serve chilled, garnished with whipped cream, white chocolate shavings, and fresh strawberries. Ideal for birthdays, holidays, or romantic dinners. Pairs well with a glass of rosé wine or strawberry tea.