White Chocolate Strawberry Cheesecake

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 16 crackers, crushed finely)
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 8 oz white chocolate, chopped and melted (use high-quality for best flavor)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (balances sweetness)

For the Strawberry Swirl:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tsp water (slurry, optional for thickening)

For Topping:

• Fresh strawberries, halved or whole
• White chocolate shavings or drizzle

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Instructions

1. Make the Crust

1. Preheat oven to 325°F (163°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press firmly into the bottom of a 9-inch springform pan (you can also press slightly up the sides).
4. Bake for 10 minutes, then let cool while you prepare the filling.

2. Make the Strawberry Swirl

1. In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
2. Cook until strawberries break down and become syrupy, about 8–10 minutes.
3. Mash slightly with a fork or blend if you prefer smooth.
4. Stir in cornstarch slurry if you want it thicker. Cool completely before using.

3. Prepare the Cheesecake Filling

1. Melt white chocolate gently (microwave in 30-second intervals, stirring until smooth). Let cool slightly.
2. In a large mixing bowl, beat cream cheese and sugar until creamy and smooth (about 3 minutes).
3. Add eggs one at a time, mixing just until combined.
4. Mix in sour cream, vanilla, and lemon juice.
5. Stir in melted white chocolate until

4. Assemble the Cheesecake

1. Pour half the cheesecake batter into the cooled crust.
2. Add spoonfuls of strawberry sauce and swirl gently with a knife.
3. Pour in the remaining cheesecake batter and repeat with more strawberry sauce on top.
4. Use a skewer or knife to create pretty swirls.

5. Bake the Cheesecake

1. Place the springform pan in a large roasting pan and pour in hot water until it reaches halfway up the sides (water bath prevents cracks).
2. Bake at 325°F (163°C) for 60–70 minutes, or until edges are set but the center jiggles slightly.
3. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.
4. Remove, cool completely at room temperature, then refrigerate at least 4 hours or overnight.

6. Finish and Serve

1. Before serving, top with fresh strawberries and drizzle with melted white chocolate or sprinkle with shavings.
2. Slice with a sharp knife (wipe between slices for clean cuts).

Tips & Benefits

• White chocolate adds a creamy richness that pairs beautifully with tangy cream cheese.
• Strawberries give natural sweetness, antioxidants, and a burst of freshness.
• Make-ahead friendly – actually tastes better the next day!
• Perfect for birthdays, holidays, or Valentine’s Day.