Jul 01, 2015, Updated May 07, 2023 I have mentioned this before that I prefer no-bake and mini cheesecakes over the huge ones because the regular sized cheesecakes are so heavy that I am never able to finish a slice. And also it’s difficult for the 2 of us to finish a 9 or 10 inch cheesecake! I mean that stuff is heavy. We went to The Cheesecake Factory a lot of times in the past few weeks, the reason was my brothers who just fell in love with their cheesecakes. Can’t blame them, their cheesecakes are to die for and there’s so much to choose from. My brother (the elder one) loved it so much that he wanted to learn how to make cheesecake at home and since it was father’s day that day I thought of going all out and teach him how to make a super indulgent cheesecake. Yup, the one loaded with CALORIES and so I made this White Chocolate Strawberry Cheesecake! And the best compliment this cheesecake received was from my brother himself, he said this is as good as the one from The Cheesecake Factory! I think he was surprised that one could actually make yummy cheesecakes at home! I am really missing my family as I write this. They left for India yesterday, the house feels so deserted and lifeless 🙁 The only thing that cheers me up is that I will see them in 5 months so that’s not too far. Anyway coming to this cheesecake. White chocolate and raspberry is the more popular combination in the baking world but since I had a big jar of strawberry jam and some fresh strawberries lying in my refrigerator I thought why not give this combination a try? And I must say it turned out delicious, actually anything with berries is always a winner in my book!
To make this white chocolate strawberry cheesecake is really simple. All you need to mix in everything together and then bake. Once the cheesecake is baked, let it set in the refrigerator for 24 hours and then make the strawberry sauce and pour over it. I have noticed that people are little intimidated by cheesecakes, trust me they are not hard to bake at all. I don’t even use the water-bath method. You can totally (& probably should!) do it if you want but I didn’t. I am just lazy and especially when I have to cover the cheesecake with some sauce, I bake it as such. I mean few cracks are really okay, I had a little one on this cheesecake too!
I am sure you can see that I over-baked my cheesecake a little. It’s a little too brown for my liking, the texture and taste were still perfect but it shouldn’t have been this brown. I baked this in my new oven and as you know every oven is different and since I lost my oven thermometer I couldn’t even check the accuracy of this new oven. Oh well I will get a hold of this new oven very soon too! This White Chocolate Strawberry Cheesecake in the perfect decadent dessert to celebrate just about any occasion, would be great for 4th of July too! Method Preheat oven to 350 F degrees. Using a food processor, crush the graham crackers. You need 3 cups of graham cracker crumbs for this recipe. Transfer to a bowl and add granulated sugar to it and mix. Add melted butter and and mix till crumb is moistened. Transfer the crumbs to a 9 inch springform pan and press on the bottom and sides of the pan. Use the back of your measuring cup to press down the crumbs firmly. Bake the crust at 350 F degrees for 7-8 minutes. Remove from oven and set aside.
*Preheat oven to 325 F degrees To make the filling, start by beating room temperature cream cheese using paddle attachment of your stand mixer or your hand mixer. The cream cheese should be at room temperature because we want the filling to be totally smooth. There shouldn’t be any lumps. Add sour cream, granulated white sugar and vanilla and mix till well combined for around 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl. Add eggs, one at a time and mix after each addition. Melt white chocolate chips in your microwave, stirring them after every 20-30 seconds. This is important so that the chocolate doesn’t seize. Let the chocolate cool down a bit and then add to the batter and mix. Finally fold in the flour. Do not beat the batter too much at this point.
Sprinkle 2 oz of white chocolate chips on the bottom of the crust. Pour 1/2 of the filling over the crust. Microwave strawberry jam for 30-45 seconds so that it’s easier to spread. Pour jam over the filling and make swirls using a knife. Pour the remaining cheesecake filling on top.
Bake the white chocolate strawberry cheesecake at 325 F degrees for 55-60 minutes or until the top of cheesecake is light brown in color. The center of the cheesecake should still be little jiggly. Once the cheesecake is baked, switch off the oven and let the cheesecake sit inside the oven for 1 hour [with the oven door slightly open]. After 1 hour take the cheesecake out of the oven and let it cool down. Once the cheesecake has cooled down, keep in the refrigerator for 24 hours. I highly recommend chilling the cheesecake for 24 hours but if that’s not possible, chill for a minimum of 6 hours. Once the cheesecake is chilled, take it out and top with fresh homemade strawberry sauce (recipe below) and some white chocolate curls. Cut the cheesecake into slices and serve with some fresh whipped cream on the side. [PS: it’s a good idea to bring the cheesecake to room temperature before serving. So take it out of the refrigerator 20-30 minutes before you plan to serve it]
- It will be better to use good quality high chocolate rather than white chocolate chips here since the chocolates melt better than the chips. I used the chips since that is what I had in my pantry.
- I would have loved to use more white chocolate chips on my crust. Since I only had 2 oz left I used that. You can use 4 oz or even more.
- You can make white chocolate raspberry cheesecake in exactly the same way. In place of strawberry jam, use raspberry preserve/jam and use fresh raspberries in the sauce! White Chocolate Strawberry Cheesecake
title: “White Chocolate Strawberry Cheesecake " ShowToc: true date: “2024-10-13” author: “Randy Fernandez”
Jul 01, 2015, Updated May 07, 2023 I have mentioned this before that I prefer no-bake and mini cheesecakes over the huge ones because the regular sized cheesecakes are so heavy that I am never able to finish a slice. And also it’s difficult for the 2 of us to finish a 9 or 10 inch cheesecake! I mean that stuff is heavy. We went to The Cheesecake Factory a lot of times in the past few weeks, the reason was my brothers who just fell in love with their cheesecakes. Can’t blame them, their cheesecakes are to die for and there’s so much to choose from. My brother (the elder one) loved it so much that he wanted to learn how to make cheesecake at home and since it was father’s day that day I thought of going all out and teach him how to make a super indulgent cheesecake. Yup, the one loaded with CALORIES and so I made this White Chocolate Strawberry Cheesecake! And the best compliment this cheesecake received was from my brother himself, he said this is as good as the one from The Cheesecake Factory! I think he was surprised that one could actually make yummy cheesecakes at home! I am really missing my family as I write this. They left for India yesterday, the house feels so deserted and lifeless 🙁 The only thing that cheers me up is that I will see them in 5 months so that’s not too far. Anyway coming to this cheesecake. White chocolate and raspberry is the more popular combination in the baking world but since I had a big jar of strawberry jam and some fresh strawberries lying in my refrigerator I thought why not give this combination a try? And I must say it turned out delicious, actually anything with berries is always a winner in my book!
To make this white chocolate strawberry cheesecake is really simple. All you need to mix in everything together and then bake. Once the cheesecake is baked, let it set in the refrigerator for 24 hours and then make the strawberry sauce and pour over it. I have noticed that people are little intimidated by cheesecakes, trust me they are not hard to bake at all. I don’t even use the water-bath method. You can totally (& probably should!) do it if you want but I didn’t. I am just lazy and especially when I have to cover the cheesecake with some sauce, I bake it as such. I mean few cracks are really okay, I had a little one on this cheesecake too!
I am sure you can see that I over-baked my cheesecake a little. It’s a little too brown for my liking, the texture and taste were still perfect but it shouldn’t have been this brown. I baked this in my new oven and as you know every oven is different and since I lost my oven thermometer I couldn’t even check the accuracy of this new oven. Oh well I will get a hold of this new oven very soon too! This White Chocolate Strawberry Cheesecake in the perfect decadent dessert to celebrate just about any occasion, would be great for 4th of July too! Method Preheat oven to 350 F degrees. Using a food processor, crush the graham crackers. You need 3 cups of graham cracker crumbs for this recipe. Transfer to a bowl and add granulated sugar to it and mix. Add melted butter and and mix till crumb is moistened. Transfer the crumbs to a 9 inch springform pan and press on the bottom and sides of the pan. Use the back of your measuring cup to press down the crumbs firmly. Bake the crust at 350 F degrees for 7-8 minutes. Remove from oven and set aside.
*Preheat oven to 325 F degrees To make the filling, start by beating room temperature cream cheese using paddle attachment of your stand mixer or your hand mixer. The cream cheese should be at room temperature because we want the filling to be totally smooth. There shouldn’t be any lumps. Add sour cream, granulated white sugar and vanilla and mix till well combined for around 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl. Add eggs, one at a time and mix after each addition. Melt white chocolate chips in your microwave, stirring them after every 20-30 seconds. This is important so that the chocolate doesn’t seize. Let the chocolate cool down a bit and then add to the batter and mix. Finally fold in the flour. Do not beat the batter too much at this point.
Sprinkle 2 oz of white chocolate chips on the bottom of the crust. Pour 1/2 of the filling over the crust. Microwave strawberry jam for 30-45 seconds so that it’s easier to spread. Pour jam over the filling and make swirls using a knife. Pour the remaining cheesecake filling on top.
Bake the white chocolate strawberry cheesecake at 325 F degrees for 55-60 minutes or until the top of cheesecake is light brown in color. The center of the cheesecake should still be little jiggly. Once the cheesecake is baked, switch off the oven and let the cheesecake sit inside the oven for 1 hour [with the oven door slightly open]. After 1 hour take the cheesecake out of the oven and let it cool down. Once the cheesecake has cooled down, keep in the refrigerator for 24 hours. I highly recommend chilling the cheesecake for 24 hours but if that’s not possible, chill for a minimum of 6 hours. Once the cheesecake is chilled, take it out and top with fresh homemade strawberry sauce (recipe below) and some white chocolate curls. Cut the cheesecake into slices and serve with some fresh whipped cream on the side. [PS: it’s a good idea to bring the cheesecake to room temperature before serving. So take it out of the refrigerator 20-30 minutes before you plan to serve it]
- It will be better to use good quality high chocolate rather than white chocolate chips here since the chocolates melt better than the chips. I used the chips since that is what I had in my pantry.
- I would have loved to use more white chocolate chips on my crust. Since I only had 2 oz left I used that. You can use 4 oz or even more.
- You can make white chocolate raspberry cheesecake in exactly the same way. In place of strawberry jam, use raspberry preserve/jam and use fresh raspberries in the sauce! White Chocolate Strawberry Cheesecake
