Oh, boy, do I have a delightful treat to share with you today! If you have a soft spot for sweet and creamy desserts, my Strawberry White Chocolate Cheesecake is about to win your heart. I first stumbled upon this recipe during the height of strawberry season a few summers ago. I had an abundance of fresh strawberries from my little garden, and I was itching to create something special. This cheesecake came to life on one of those beautiful sunny afternoons, and I can’t tell you how much joy it brings me every single time I make it.
Picture this: a rich creamy cheesecake with real strawberries mingling beautifully with white chocolate, all resting on a buttery graham cracker crust. Oh, my goodness! Every bite is a slice of heaven. It’s easy enough to whip up for a casual family dinner, and yet it feels decadent enough to impress guests at a fancy gathering. Let me take you through the process of creating this scrumptious delight from scratch!
What’s in Strawberry White Chocolate Cheesecake?
- Graham cracker crumbs: The backbone of our crust. I find that using finely crushed graham crackers gives it the perfect texture. If you’re feeling adventurous, you can buy flavored ones like cinnamon for a twist!
- Unsalted butter: This adds richness and helps bind the crust together—don’t swap it for margarine! A good-quality butter really makes a difference.
- Granulated sugar: Sweetens the crust and the filling perfectly! I prefer using pure cane sugar; it seems to have a nice balance, doesn’t it?
- Cream cheese: The star of the show! Make sure it’s softened to room temperature for a smooth and creamy filling. Philadelphia is my go-to brand!
- Sour cream: This adds tang and creaminess, taking the cheesecake to the next level—trust me, it’s a must-have!
- Fresh strawberries: Because it wouldn’t be Strawberry Cheesecake without them! Use ripe, juicy strawberries for maximum flavor—local farmers’ markets are a treasure trove!
- White chocolate chips: Melting these into the cheesecake adds a delightful sweetness and velvety texture. I love Ghirardelli’s white chocolate chips; they melt beautifully.
- Heavy whipping cream: Necessary for that pillowy whipped topping that contrasts with the dense cheesecake. Again, go for a good quality brand.
- Powdered sugar: This sweetens the whipped cream and allows it to hold its shape, creating stunning aesthetics!
- White chocolate for drizzling: A lovely finishing touch that not only tastes amazing but looks so pretty!
Is Strawberry White Chocolate Cheesecake Good for You?
Well, let’s be honest; this cheesecake isn’t winning any health awards, but there are some redeeming qualities! The fresh strawberries are packed with vitamins and antioxidants, which we can all appreciate. The cream cheese and sour cream do provide calcium and protein, making this dessert a little more than just empty calories. If you’re looking for a slightly healthier alternative, consider using reduced-fat cream cheese and swapping some of the sugar for a sugar substitute. However, I firmly believe that desserts should be enjoyed in moderation, so why not treat yourself to a slice of deliciousness every now and then?
Ingredients List
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh strawberries, chopped
- ½ cup white chocolate chips, melted
- For the toppings:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh sliced strawberries for decoration
- White chocolate for drizzling (about ½ cup, melted)
How to Make Strawberry White Chocolate Cheesecake?
- Preheat the Oven: Preheat your oven to 325°F (160°C) so it’s nice and hot when we’re ready to bake!
- Make the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla, mixing thoroughly.
- Add Eggs: Add the eggs one by one, mixing gently to combine without overmixing. We want it fluffy, not whipped!
- Incorporate the Sour Cream and Strawberries: Gently fold in the sour cream, chopped strawberries, and melted white chocolate until they’re evenly distributed. Try not to crush the strawberries too much!
- Pour Filling into Crust: Carefully pour the cheesecake filling over your cooled crust, smoothing out the top with a spatula.
- Bake: Bake in the preheated oven for about 55-60 minutes, or until the edges are set, and the middle is still slightly jiggly. Turn off the oven, crack the door, and let it cool inside for about an hour.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours—or overnight if you can wait!
- Prepare Whipped Cream Topping: In a mixing bowl, beat the heavy whipping cream until soft peaks form. Add the powdered sugar and continue to beat until stiff peaks form.
- Assemble and Serve: Once the cheesecake is chilled, spread the whipped cream on top. Garnish with fresh sliced strawberries and drizzle with melted white chocolate.
- Slice and Enjoy: Carefully take off the sides of the springform pan, slice, and dig into this delicious cheesecake!
A Note to Cheesecake Lovers!
- For a little zest, add a tablespoon of lemon juice to the cheesecake filling for a refreshing twist.
- Consider garnishing with fresh mint leaves; they add a pop of color and a refreshing flavor!
- Store any leftovers in the refrigerator—not that they’ll last long, trust me!
So, there you have it! My lovey-dovey Strawberry White Chocolate Cheesecake is something you absolutely must try. It’s a perfect way to impress your friends or even just treat yourself on a cozy evening at home. If you give it a go (and I hope you do!), please take a moment to share your experience. I’d love to hear how it turned out for you! Happy baking!
