White chocolate cheesecake with a luscious strawberry swirl, adorned with delicious white chocolate-covered strawberries!
When it comes to cheesecakes, I tend to be a Goldilocks.
What do I mean by that, you ask?
Well, I don’t sleep around in other stranger’s beds, but I am pretty picky when it comes to the texture of cheesecake. It can’t be too hard (dense), nor can it be too soft (light). RIGHT in the middle is juuuuust perfect for me.
So when I set out to create a cheesecake with that oh-so-perfect texture, I aimed for something in between a no-bake cheesecake and a traditional cheesecake. In doing so, I decided to abstain from using ten pounds of cream cheese, which tends to make the cheesecake a little too dense for my liking. I usually try to stick with no more than two packages, or one pound, which might sound like a lot, but it’s actually half of what most recipes call for.
To up the creamy factor, I added A LOT of sour cream–2 and 1/2 cups, to be exact. I know, I know–there’s more sour cream than cream cheese in this cheesecake, but just TRUST me on this one. It not only gives this cheesecake that nice tang, but it creates that perfect, not-too-dense-not-too-light texture.
Slices like butta’!
Oh, and by the way, you can also substitute Greek yogurt for the sour cream. It tastes just as fantastic and you’ll be able to shave off some extra calories, which means you can have FIVE slices instead of one.
I think that’s how it works…
While dark chocolate and milk chocolate-covered strawberries are more common, I decided to stick with white chocolate because A) I’m a white chocoholic, and B) It’s not as overwhelming as dark or milk chocolate. My goal was to make a plain cheesecake with a twist, and white chocolate was the perfect way to infuse extra flavor without being too chocolatey.
Not that too chocolatey is ever a bad thing…
To make this cheesecake even “healthier,” I pureed some sweetened strawberries in my food processor and added a decorative strawberry swirl on top. It adds a nice little kiss of strawberry flavor to make those tastebuds swoon.
And for the pièce de résistance, I of course had to add some white chocolate-covered strawberries.
Smooth and creamy…
the perfect balance of tanginess to sweetness…
not too light..
not too dense…
THIS is what your inner Goldilocks has been dreaming of.
White Chocolate Strawberry Cheesecake
2 cups graham cracker crumbs
3 Tablespoons sugar
6 Tablespoons butter, melted
6 ounces fresh strawberries
3 Tablespoons sugar
1 cup white chocolate
2 (8 oz) packages cream cheese
1 and 1/2 cups sugar
2 and 1/2 cups sour cream (or Greek yogurt)*
4 large eggs
1 teaspoon vanilla
Pinch of salt
12 – 16 ounces strawberries
5 ounces white chocolate, melted
Preheat the oven to 325ºF and spray a 9-inch springform pan* with nonstick cooking spray.
In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer mixture to the prepared pan and press evenly into the bottom and up the sides. Bake for 13-15 minutes. Remove from the oven, and reduce oven temperature to 275ºF.
To make the strawberry puree, combine the strawberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds; set aside.
Place the white chocolate in a small bowl and heat in the microwave for one minute. Remove, stir, then microwave another 20-30 seconds until smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the sour cream, eggs, vanilla, and salt and beat just until combined. Add the melted white chocolate and stir until smooth.
Pour cheesecake batter into the cooled crust, smoothing out the top. Drop teaspoonfuls of the strawberry puree on top, then use a skewer or toothpick to swirl throughout the batter. Bake for about 2 hours or until the sides of the cake are set (about 2 inches in) and the center still wiggles.
Once done, turn the oven off and keep the oven door open a few inches. Allow cheesecake to sit in the oven for 1 hour before transferring to a wire rack to cool completely. Refrigerate for at least 8 hours (I like to chill it overnight) or until completely chilled.
The day of serving, dip the strawberries into the melted white chocolate and place on a wax paper-lined baking sheet. Chill until chocolate has set. Run a knife around the edge of the pan, and remove the sides. Place chocolate-covered strawberries on top of cheesecake, as desired. Slice and serve.
*I used about half sour cream and half Greek yogurt. Either can be used.