White Chocolate Strawberry Cheesecake

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Indulge in the luscious combination of creamy white chocolate and fresh strawberries with this decadent cheesecake. The velvety smooth texture of the white chocolate filling is beautifully swirled with a vibrant strawberry sauce, creating a stunning marbled effect. Nestled on a buttery graham cracker crust, this cheesecake is the perfect balance of rich, sweet, and slightly tangy flavors. Every bite melts in your mouth, offering a delightful contrast between the crunch of the crust and the smoothness of the filling.

Topped with fresh strawberries, delicate swirls of whipped cream, and a dusting of powdered sugar, this dessert is an absolute showstopper. Whether you’re celebrating a special occasion or simply craving an indulgent treat, White Chocolate Strawberry Cheesecake is a must-try. The combination of white chocolate and strawberries creates a luxurious taste that is both elegant and comforting.

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Ingredients for White Chocolate Strawberry Cheesecake

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 8 oz (225g) white chocolate, melted and slightly cooled
• ½ cup sour cream

For the Strawberry Swirl:

• 1 cup fresh strawberries, pureed
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

For Garnish:

• Fresh strawberries, halved
• Whipped cream
• Powdered sugar (optional)

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool while you prepare the filling.

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Step 2: Make the Strawberry Swirl

In a blender or food processor, puree the fresh strawberries with sugar and lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds, then set aside.

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Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Slowly mix in the melted white chocolate until fully incorporated.

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Step 4: Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Drizzle the strawberry puree over the batter and use a toothpick or knife to swirl it gently into a marbled pattern. Be careful not to overmix.

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Step 5: Bake the Cheesecake

Place the springform pan in a larger baking dish and add hot water to the dish, creating a water bath. This helps prevent cracks. Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.

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Step 6: Chill and Serve

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, garnish with fresh strawberries, whipped cream, and a dusting of powdered sugar. Slice and enjoy!

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Storage Instructions

To keep your White Chocolate Strawberry Cheesecake fresh and delicious, store it properly:

• Refrigeration: Cover the cheesecake with plastic wrap or place it in an airtight container and refrigerate for up to 5 days.
• Freezing: For longer storage, wrap the cheesecake (whole or in slices) in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Serving Tip: Let the cheesecake sit at room temperature for about 15 minutes before serving for the best texture.

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Estimated Nutrition (Per Slice)

• Calories: ~420 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Fiber: 1g
• Sugar: 35g
• Sodium: 220mg

(Nutrition values are approximate and may vary based on ingredients used.)

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Frequently Asked Questions

1. Can I use frozen strawberries for the swirl?

Yes! Just thaw them completely and blend them into a puree. You may need to strain excess liquid before using.

2. How do I prevent cracks in my cheesecake?

Using a water bath, not overmixing the batter, and allowing the cheesecake to cool gradually in the oven help prevent cracks.

3. Can I make this cheesecake without white chocolate?

Yes, but the texture and flavor will change. You may need to adjust the sugar to compensate for the missing sweetness.

4. What can I use instead of graham crackers for the crust?

You can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor.

5. How long should I chill the cheesecake before serving?

For the best texture and flavor, chill it for at least 4 hours, but overnight is ideal.

6. Can I make this cheesecake in advance?

Absolutely! This cheesecake is best when made a day ahead, allowing flavors to meld and the texture to firm up.

7. What’s the best way to slice cheesecake cleanly?

Use a sharp knife, wiping it clean with a warm, damp cloth between slices for smooth cuts.

8. Can I add other toppings?

Yes! Try drizzling melted white chocolate, adding extra berry sauce, or sprinkling crushed nuts for extra texture.

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