Description

This indulgent Strawberry Cheesecake combines creamy white chocolate cheesecake, homemade strawberry jam, and a graham cracker crust, topped with a decadent ganache and whipped cream. A perfect dessert for any occasion.

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 homemade jam, mixed into 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 homemade jam, to swirl into 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

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Instructions

For the Strawberry Jam:
- Pulse hulled strawberries in a food processor until pureed.
- Transfer to a saucepan, whisk in sugar and cornstarch. Cook over medium heat for 45-60 minutes, stirring occasionally, until thickened. Set aside 1/2 cup for the batter and reserve 3/4 cup for swirling.
For the Crust:
- Preheat oven to 350°F (175°C) and wrap a 9-inch springform pan with 8 layers of tinfoil.
- Pulse graham crackers in a food processor and mix with melted butter and sugar.
- Press mixture into the bottom of the springform pan and bake for 10 minutes. Cool completely.
For the Cheesecake:
- Preheat oven to 350°F (175°C) if not already preheated. In a stand mixer, mix cream cheese, sugar, and cornstarch for 2 minutes until smooth.
- Add vanilla, sour cream, melted white chocolate, and 1/2 cup strawberry jam. Mix for 1 minute.
- Add eggs and yolks one at a time, mixing on low speed. Fold in red food coloring if desired.
- Pour half the cheesecake batter into the crust. Spoon half the strawberry jam and swirl gently. Add remaining batter and swirl the rest of the jam. Bake at 350°F for 65-75 minutes, or until the center is slightly jiggly.
- Cool in the oven for 1 hour, then refrigerate for at least 8 hours or overnight.
For the Ganache:
- Crush freeze-dried strawberries and sift out seeds. In a double boiler, melt white chocolate and heavy cream, stirring until smooth. Add strawberry powder and mix.
For the Whipped Cream:
- Whip heavy cream and powdered sugar on high until stiff peaks form. Pipe whipped cream around the cheesecake edges.
Assemble:
- Remove cheesecake from springform pan, pour ganache over the top, smoothing with an offset spatula. Refrigerate for 10 minutes.
- Pipe whipped cream and top with fresh strawberries.

Notes

For a berry twist, add blueberries or raspberries between cheesecake layers.

Chocolate ganache drizzle adds a decadent touch.

For gluten-free, use gluten-free graham crackers.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 190mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg