Why You’ll Love This Strawberry Cheesecake

Perfectly Balanced Flavors: The rich and creamy cheesecake is complemented by the sweet and tangy homemade strawberry jam, while the white chocolate ganache adds a luxurious finish.
Homemade Jam: The strawberry jam is made from scratch, which adds a fresh, authentic flavor that store-bought jams just can’t match.
Elegant and Beautiful: This cheesecake looks as beautiful as it tastes, making it an impressive dessert for holidays, parties, or special gatherings.
Decadent Layers: Each bite is filled with layers of flavor, from the graham cracker crust to the creamy cheesecake filling, topped with smooth ganache and fluffy whipped cream.

Ingredients

For the Strawberry Jam:

24 oz (680 g) strawberries, hulled
3/4 cup (150 g) sugar
1/2 tbsp (4 g) cornstarch

For the Crust:

16 (240 g) graham crackers, full sheets
10 tbsp (140 g) unsalted butter, melted
2 tbsp (25 g) granulated white sugar

For the Strawberry Cheesecake:

32 oz (907 g) cream cheese, softened
3/4 cup (150 g) granulated white sugar
3 tbsp (24 g) cornstarch
1 tbsp vanilla extract
1/3 cup (82 g) sour cream, at room temperature
8 oz (226 g) white chocolate bar, melted and slightly cooled
1/2 cup strawberry jam (from the homemade jam, mixed into the batter)
3 eggs, at room temperature
3 egg yolks, at room temperature
A few drops natural red food coloring (optional)
3/4 cup strawberry jam (from the homemade jam, to be swirled into the batter)

For the White Chocolate Strawberry Ganache:

4.5 oz (127 g) white chocolate bar, chopped
3 tbsp (45 ml) heavy cream
1/3 cup (10 g) freeze-dried strawberries

For the Whipped Cream:

3/4 cup (180 ml) heavy cream
1/4 cup (34 g) powdered sugar
Fresh strawberries, for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Strawberry Jam:

Add the hulled strawberries to a food processor and pulse until pureed.
Transfer the pureed strawberries to a medium saucepan. Whisk in the sugar and cornstarch.
Cook over medium heat for 45-60 minutes, stirring occasionally until the mixture becomes very thick. You should have about 1 1/4 cups (300 ml) of jam.
Set aside 1/2 cup (120 ml) of jam to mix into the batter. The remaining 3/4 cup (180 ml) will be swirled into the batter.

For the Crust:

Preheat the oven to 350°F (175°C).
Prepare your 9-inch springform pan by wrapping the bottom and sides with tinfoil (around 8 layers), ensuring it’s high enough to prevent water from seeping in during the water bath.
Pulse the graham crackers in a food processor until finely ground.
Add the melted butter and granulated sugar to the food processor and pulse until combined.
Press the graham cracker mixture into the bottom of the springform pan, about 1 inch up the sides.
Bake for 10 minutes and allow it to cool completely while preparing the cheesecake batter.

For the Strawberry Cheesecake:

Preheat the oven to 350°F (175°C) if not already preheated.
In the bowl of a stand mixer, mix the cream cheese, sugar, and cornstarch with the paddle attachment for 2 minutes on medium speed until smooth and lump-free.
Add vanilla extract, sour cream, melted white chocolate, and 1/2 cup strawberry jam. Mix for 1 minute on medium speed.
Add the eggs and egg yolks one at a time, mixing on low speed after each addition. Do not overmix the batter.
If you want a pink cheesecake, add a few drops of natural red food coloring and gently fold it in.
Pour half of the cheesecake batter into the prepared pan with the graham cracker crust. Spoon 1/2 of the strawberry jam over the batter and gently swirl it with a butter knife.
Pour the remaining cheesecake batter over the top, and spoon the rest of the jam on top. Swirl again gently.
Place the springform pan in a large roasting pan. Carefully pour boiling water into the roasting pan around the cheesecake pan, about 1 ½ inches up the sides.
Bake at 350°F (175°C) for 65-75 minutes, or until the center has a slight jiggle.
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for another hour.
After cooling, remove from the oven, loosen the edges with a butter knife, and allow the cheesecake to cool completely at room temperature. Refrigerate for 8 hours or overnight.

For the White Chocolate Strawberry Ganache:

Crush the freeze-dried strawberries in a plastic bag with a rolling pin, then pass the powder through a sieve to remove the seeds. Set aside 1 tablespoon of strawberry powder.
In a double boiler, melt the chopped white chocolate and heavy cream over medium heat, stirring until smooth. Remove from the heat and mix in the ground freeze-dried strawberries.

For the Whipped Cream:

In a bowl, combine heavy cream and powdered sugar. Whip on high speed with an electric mixer until stiff peaks form (about 1-2 minutes).
Transfer the whipped cream to a piping bag with a decorative tip.

Assembling the Cheesecake:

Remove the cheesecake from the springform pan and transfer it to a serving plate.
Pour the white chocolate strawberry ganache over the cheesecake, smoothing it with a mini offset spatula.
Refrigerate for about 10 minutes, until the ganache is set.
Pipe the whipped cream around the edges of the cheesecake.
Top with fresh strawberries and serve!

Servings and Timing

Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Chill Time: 8 hours
Total Time: 11 hours 10 minutes
Yield: 12 slices
Calories: Approximately 350 kcal per slice

Variations

Fruit Layering: Add additional layers of blueberries or raspberries in between the cheesecake layers for a mixed berry cheesecake.
Chocolate Drizzle: For a decadent twist, drizzle chocolate ganache over the whipped cream before serving.
Gluten-Free: Use gluten-free graham crackers for the crust.

Storage/Reheating

Storage: Store the cheesecake in the refrigerator for up to 3 days.
Freezing: You can freeze this cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

FAQs

1. Can I use store-bought strawberry jam?

Yes, you can use store-bought strawberry jam, but homemade jam adds a fresher flavor.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. Make it a day or two before serving and let it chill in the refrigerator.

3. Can I make this cheesecake without the water bath?

While a water bath helps prevent cracks, you can bake this cheesecake without one. Just be sure to bake at a lower temperature and keep an eye on it to avoid over-baking.

4. Can I use frozen strawberries for the jam?

Yes, frozen strawberries work well for the homemade jam. Just thaw them before pureeing.

5. How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Strawberry Cheesecake is an indulgent and visually stunning dessert that’s perfect for any occasion. The creamy, tangy cheesecake paired with the fresh strawberry jam and topped with white chocolate ganache creates a harmonious balance of flavors. Whether you’re celebrating a special event or just craving a delicious treat, this cheesecake will satisfy your sweet tooth and impress your guests.

Strawberry Cheesecake: An Incredible Ultimate Recipe

Why You’ll Love This Strawberry Cheesecake

Ingredients

For the Strawberry Jam:

For the Crust:

For the Strawberry Cheesecake:

For the White Chocolate Strawberry Ganache:

For the Whipped Cream:

Directions

For the Strawberry Jam:

For the Crust:

For the Strawberry Cheesecake:

For the White Chocolate Strawberry Ganache:

For the Whipped Cream:

Assembling the Cheesecake:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use store-bought strawberry jam?

2. Can I make this cheesecake ahead of time?

3. Can I make this cheesecake without the water bath?

4. Can I use frozen strawberries for the jam?

5. How do I store leftovers?

Conclusion

Description

Ingredients

Instructions

Notes

Nutrition

Recipe index

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