Strawberry White Chocolate Cheesecake

A buttery graham cracker crust with creamy classic cheesecake, half topped with strawberries and preserves and half with white chocolate curls.

By Manny Michael

1 hour 10 minutes

Dessert

American

Ingredients

• For the Graham Cracker Crust:
• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 4 tablespoons melted butter
• Cooking spray
• For the Cheesecake Filling:
• Two 8 ounce blocks cream cheese, softened
• 1/2 cup white sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla bean paste or vanilla extract
• 2 eggs, room temperature
• For the Strawberry Topping:
• About 12 strawberries, chopped
• A little less than 1/4 of an 18 ounce jar strawberry preserves
• For the White Chocolate Topping:
• 1 bar white chocolate

Instructions

1. Preheat the oven to 325°F.
2. In a bowl, mix graham cracker crumbs, white sugar, and melted butter until the mixture is crumbly and combined.
3. Spray a springform pan, pie pan, or cake pan with cooking spray.
4. Add the graham cracker mixture to the pan.
5. Press the crust firmly into the bottom of the pan. You can press it up the sides if you want, but a thick bottom crust works great too.
6. Bake the crust at 325°F for 8 minutes.
7. While the crust bakes, make the cheesecake filling.
8. In a large bowl or stand mixer, add cream cheese, white sugar, sour cream, vanilla bean paste or vanilla extract, and room temperature eggs.
9. Mix on medium speed for about 2 minutes, or until smooth and creamy. Do not overmix.
10. Pour the cheesecake filling over the baked crust and spread it out evenly.
11. Bake at 325°F for 40 to 50 minutes, or until the cheesecake looks firm but still has a slight jiggle in the center.
12. Let the cheesecake cool, then refrigerate for about 5 hours or until fully chilled and set.
13. In a bowl, mix the chopped strawberries with the strawberry preserves.
14. Shave or grate the white chocolate into curls.
15. If using a springform pan, carefully remove the outside of the pan.
16. Spoon the strawberry topping onto one half of the cheesecake.
17. Sprinkle the white chocolate curls over the other half.
18. Add a little extra white chocolate over the strawberries if desired.
19. Refrigerate for about 1 more hour if you have patience.
20. Slice and serve chilled.