White Chocolate Strawberry Cheesecake

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

White Chocolate Strawberry Cheesecake: A Delectable Delight

When it comes to indulgence, nothing quite matches the luxurious taste of a White Chocolate Strawberry Cheesecake. This dessert combines the creamy richness of white chocolate with the sweet freshness of strawberries, creating a harmonious blend that’s perfect for any occasion. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating a stunning cheesecake that will surely impress.

Ingredients List

Graham Cracker Crust

• 2 cups graham crackers, crushed
• ¼ cup brown sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 1 ½ cups white chocolate baking chips
• 3 tablespoons heavy cream
• 1 cup granulated sugar
• 2 ½ tablespoons cornstarch
• 32 ounces cream cheese, softened
• ¼ cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract
• Pink food dye (optional)

White Chocolate Ganache

• 8 ounces white chocolate, chopped or chips
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon vanilla extract

Toppings

• Fresh strawberries

Timing

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Chilling Time: 8 hours
• Total Time: Approximately 10 hours

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Blend graham crackers into fine crumbs using a food processor.
3. Mix crumbs with brown sugar, then add melted butter until combined.
4. Press mixture into a springform pan lined with parchment paper.
5. Bake for 10 minutes and cool completely.

Step 2: Make the Filling

1. Melt white chocolate chips with heavy cream in the microwave, stirring every 30 seconds until smooth.
2. Reduce oven temperature to 325°F (160°C).
3. Beat cream cheese and sour cream until creamy. Add cornstarch and sugar, mixing well.
4. Incorporate eggs one at a time, followed by vanilla and strawberry extracts.
5. Blend in the melted chocolate and add pink food dye if desired.
6. Pour filling into the crust-lined pan and wrap the bottom in foil.

Step 3: Bake the Cheesecake

1. Place the pan in a baking dish with 1-inch water depth.
2. Bake for 1 hour 30 minutes. Turn off the oven, crack the door open, and leave for another hour.
3. Chill in the refrigerator for 8 hours.

Step 4: Prepare the Ganache

1. Combine white chocolate and salt in a bowl.
2. Heat heavy cream until steaming and pour over chocolate. Let it sit for 3 minutes.
3. Whisk until smooth and add vanilla extract.
4. Pour over the cheesecake and top with strawberries.

Nutritional Information

• Calories: 1098 kcal
• Carbohydrates: 98g
• Protein: 12g
• Fat: 75g
• Saturated Fat: 37g
• Cholesterol: 159mg
• Sodium: 681mg
• Sugar: 79g

Healthier Alternatives for the Recipe

Looking to lighten up this indulgent treat? Here are a few swaps: – Use low-fat cream cheese and sour cream to reduce fat content. – Substitute brown sugar with a sugar alternative like Stevia for fewer calories. – Opt for gluten-free graham crackers if necessary.

Serving Suggestions

Serve your White Chocolate Strawberry Cheesecake chilled with a dollop of whipped cream or a drizzle of strawberry sauce for extra flair. Pair with a glass of chilled rosé for a delightful finish.

Common Mistakes to Avoid

• Overbaking: Ensure the cheesecake is baked in a water bath to prevent cracking.
• Improper Mixing: Avoid overmixing the batter to prevent air bubbles and ensure a smooth texture.

Storing Tips for the Recipe

Store your cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Conclusion

This White Chocolate Strawberry Cheesecake is a showstopper dessert that’s perfect for celebrations or a sweet indulgence. With its creamy texture and delightful flavors, it’s sure to be a favorite.

FAQs

1. Can I make this cheesecake ahead of time? Yes, it’s perfect for making a day ahead, allowing the flavors to meld beautifully.

2. How can I ensure a smooth cheesecake? Ensure all ingredients are at room temperature before mixing to achieve a silky texture.

3. Can I use fresh strawberries in the filling? Fresh strawberries can add moisture, so it’s best to use extracts or thoroughly drain and dry the berries if adding to the filling.

For more delicious recipes and tips, check out our related posts. Happy baking!

White Chocolate Strawberry Cheesecake

This decadent cheesecake combines the rich flavor of white chocolate with fresh strawberries, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chilling Time 8 hours hrs

Total Time 7 hours hrs 50 minutes mins

Servings: 1 9″ cheesecake

Course: Dessert

Cuisine: American

Calories: 1098

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 200 g graham crackers crushed
• 50 g brown sugar
• 113 g butter unsalted, melted

Cheesecake Filling

• 265 g white chocolate baking chips
• 45 ml heavy cream
• 200 g granulated sugar
• 2.5 tbsp cornstarch
• 907 g cream cheese softened
• 60 g sour cream
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp strawberry extract
• Pink Food Dye optional Add to desired color

White Chocolate Ganache

• 227 g white chocolate chopped or chips
• 120 ml heavy cream
• 0.5 tsp salt
• 0.5 tsp vanilla extract

Toppings

• Strawberries Use as many as needed for decoration

Equipment

• 9-inch Springform Pan
• Parchment Paper
• Hand Mixer/Stand Mixer
• Baking Dish

Method

 

1. Prepare a springform pan lined with parchment paper on the bottom and around the sides. Preheat the oven to 350 degrees Fahrenheit.
2. Blend the graham crackers in a food processor or a blender until you achieve fine crumbs.
3. In a mixing bowl combine the crumbs and brown sugar. Mix with a fork until evenly distributed.
4. Pour in the melted butter and stir again with the fork until combined.
5. Transfer this crumb mixture into the prepared springform pan. Press it into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this.
6. Bake for 10 minutes, then remove and let cool completely.
7. In a medium-sized bowl, add the white chocolate chips and heavy cream. Place it in the microwave and heat in 30-second intervals, stirring inbetween each until the chocolate is completely melted. Set aside.
8. Reduce the oven temperature to 325 degrees Fahrenheit.
9. In a large mixing bowl, combine the cream cheese and sour cream. Beat with a hand mixer or in a stand mixer until combined and creamy.
10. Add the cornstarch and sugar, mixing again until completely combined.
11. Add one egg at a time, mixing only until the yellow of the egg has disappeared. During the addition of the last egg, add the vanilla and strawberry extract as well. Beat until smooth and creamy.
12. Mix in the melted white chocolate folding together until combined.
13. Add a couple of drops of pink food dye. (The amount will depend on the shade you desire.) Use a rubber spatula to fold in the color and mix until evenly distributed.
14. Pour the filling into the springform pan. Wrap the bottom with a double layer of foil.
15. Place this foil-wrapped pan in a baking dish filled with water about an inch deep.
16. Bake for 1 hour and 30 minutes. Then turn off the oven, open the door, and let the cheesecake sit in the warm oven for another hour.
17. Remove, cover, and refrigerate for 8 hours to chill.
18. When ready to serve, make the white chocolate ganache.
19. In a heat-safe bowl combine the white chocolate and salt.
20. In a saucepan, heat the heavy cream on medium heat until steaming, but not boiling.
21. Pour the hot heavy cream over the chocolate and let it sit for 3 minutes before stirring.
22. Whisk together until a smooth ganache is formed.
23. Add the vanilla extract and mix again until combined.
24. Pour this mixture over the top of the cheesecake and spread so that it slightly drips over the side of the cake.
25. Top with strawberries around the border to finish.
26. Cut, serve, and enjoy!

Notes

Yields ONE 9″ cheesecake. Allow enough chilling time for the cheesecake to set properly.