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White Chocolate Strawberry Swirl Cheesecake

  • Author: Sally Thompson
  • Prep Time: 20 minutes
  • Chill TIme: 6 hours
  • Cook Time: 65 minutes
  • Total Time: 7 hours 25 minutes
  • Yield: 10-12 servings 1x

Description

This White Chocolate Strawberry Swirl Cheesecake is a creamy, indulgent dessert featuring a buttery graham cracker crust, a rich white chocolate cheesecake filling, and a beautifully swirled strawberry sauce. With its perfect balance of sweetness and tang, this cheesecake is a show-stopping treat for any special occasion!

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 6 oz (170g) white chocolate, melted and slightly cooled

For the Strawberry Swirl:

  • 1 cup fresh strawberries, hulled and chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Prepare the Crust:
    • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • Mix graham cracker crumbs, melted butter, and sugar until combined.
    • Press the mixture firmly into the bottom of the pan.
    • Bake for 8-10 minutes, then let it cool.
  2. Make the Strawberry Swirl Sauce:
    • In a saucepan over medium heat, cook strawberries, sugar, and lemon juice until soft (about 5 minutes).
    • Add the cornstarch mixture and simmer for 2-3 minutes until thickened.
    • Strain to remove seeds and let cool.
  3. Prepare the Cheesecake Filling:
    • Beat cream cheese and sugar until smooth.
    • Add eggs one at a time, mixing after each addition.
    • Stir in sour cream, vanilla extract, and melted white chocolate.
  4. Assemble the Cheesecake:
    • Pour the cheesecake batter over the cooled crust.
    • Drop spoonfuls of strawberry sauce over the top and gently swirl with a toothpick.
  5. Bake the Cheesecake:
    • Place the springform pan inside a larger roasting pan and add hot water halfway up the sides.
    • Bake for 55-65 minutes until the edges are set but the center slightly jiggles.
    • Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
  6. Chill and Serve:
    • Refrigerate for at least 6 hours or overnight.
    • Garnish with whipped cream, fresh strawberries, and white chocolate shavings if desired.

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Find it online: https://sallymeals.com/white-chocolate-strawberry-swirl-cheesecake/