Strawberry Cheesecake with White Chocolate Drizzle

Strawberry Cheesecake with White Chocolate Drizzle is a dessert that combines indulgence and elegance. A buttery graham cracker crust is topped with a rich cheesecake filling, followed by a sweet strawberry sauce and a delicate white chocolate drizzle. Perfect for holidays or special occasions, this cheesecake is as delicious as it is beautiful.

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups, for the crust
• Granulated sugar: ¼ cup, to sweeten the crust
• Unsalted butter: ½ cup, melted, to bind the crust
• Cream cheese: 3 (8 oz) packages, softened, for the filling
• Granulated sugar: 1 cup, to sweeten the filling
• Vanilla extract: 1 tsp, for flavor
• Eggs: 3 large, to set the filling
• Sour cream: 1 cup, for creaminess
• All-purpose flour: ¼ cup, to stabilize the filling
• Fresh or frozen strawberries: 2 cups, for the sauce
• Granulated sugar: ½ cup, to sweeten the sauce
• Lemon juice: 1 tbsp, to brighten the sauce
• White chocolate chips: ¼ cup, for the drizzle
• Heavy cream: 2 tbsp, to melt the chocolate

INSTRUCTIONS

Step 1:

Preheat oven to 325°F (163°C).

Step 2:

Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press into the bottom of a 9-inch springform pan.

Step 3:

Bake the crust for 10 minutes, then cool.

Step 4:

In a large bowl, beat softened cream cheese and sugar until smooth (about 3 minutes).

Step 5:

Add vanilla extract and eggs one at a time, beating well after each addition. Mix in sour cream and flour until smooth.

Step 6:

Pour the cheesecake mixture over the cooled crust and bake for 55-60 minutes, until the center is slightly jiggly.

Step 7:

Turn off the oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.

Step 8:

In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 10-12 minutes until thickened. Cool completely.

Step 9:

Melt white chocolate chips and heavy cream in the microwave in 20-second intervals until smooth. Cool slightly.

Step 10:

Pour strawberry sauce over the chilled cheesecake and drizzle with white chocolate in a decorative pattern. Slice and serve.

Serving and Storage Tips

• Refrigerate leftovers in an airtight container for up to 5 days.
• Use a hot knife for cleaner slices and wipe it clean between cuts.

Helpful Notes

• Use full-fat cream cheese for a creamier texture.
• Let the cheesecake come to room temperature before serving for enhanced flavor.

Tips from Well-Known Chefs

• Chef Bloom recommends using a water bath during baking to prevent cracks.
• Chef Carter suggests straining the strawberry sauce for a smoother finish.

Why This Cheesecake Stands Out

Strawberry Cheesecake with White Chocolate Drizzle combines a classic flavor profile with a modern, elegant presentation. The creamy filling, fruity topping, and sweet drizzle make it a crowd-pleasing dessert that’s as stunning as it is delicious.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best to prepare it a day in advance to allow the flavors to meld.

What if I don’t have fresh strawberries?

You can use frozen strawberries; just thaw and drain them before cooking.

Can I substitute white chocolate chips?

Yes, you can use white chocolate baking bars if preferred.

How do I avoid cracks in my cheesecake?

Bake the cheesecake in a water bath and avoid overmixing the batter.

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Conclusion

Strawberry Cheesecake with White Chocolate Drizzle is a creamy, indulgent dessert perfect for any special occasion. A buttery graham cracker crust serves as the base for a luscious cheesecake filling, topped with a sweet strawberry sauce. The final touch is an elegant drizzle of white chocolate, adding a layer of sweetness and sophistication. Easy to make yet incredibly decadent, this cheesecake is ideal for celebrations, family gatherings, or as a weekend treat. Use fresh or frozen strawberries for the topping and enjoy the perfect balance of creamy, fruity, and sweet flavors.