Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix the graham cracker crumbs with the sugar, then add the melted butter and stir until coated.
- Press the crumb mixture firmly into the bottom of the pan and bake for 8-10 minutes. Allow to cool completely.
- Beat the softened cream cheese in a large mixing bowl until smooth, then gradually add the sugar and mix well.
- Add the eggs one at a time, mixing just until blended, then mix in the sour cream, heavy cream, and vanilla.
- Fold in the cooled melted white chocolate and strawberry puree gently until combined.
- Pour the filling over the cooled crust and shake gently to settle.
- Bake for 50-55 minutes until the edges are set but the center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool inside for one hour.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream over the cheesecake, garnish with strawberries and white chocolate shavings, and slice to serve.
Nutrition
Calories: 340kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 140mgPotassium: 130mgFiber: 1gSugar: 20gVitamin A: 900IUVitamin C: 5mgCalcium: 120mgIron: 1mg
Notes
For a different taste, substitute fresh strawberries with a fruit puree of your choice, such as raspberries or peaches. Ensure all filling ingredients are at room temperature to prevent lumps. Overnight chilling is recommended for the best texture and flavor integration. If you have leftovers, store them covered in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months.
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