This rich and creamy Strawberry White Chocolate Cheesecake swirls homemade strawberry sauce into a velvety white chocolate cheesecake base. It is so simple to prepare, you don't even need to use a water bath!
Combine the strawberries, water, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, breaking up the strawberries as it simmers. Continue cooking until the strawberries release their juices and then the sauce thickens, about 5 minutes.
12 ounces strawberries, chopped, ¼ cup granulated sugar, ¼ cup water, 1 tablespoon cornstarch
Remove the pan from heat and press it into a bowl through a fine mesh strainer. Allow to cool completely.
Graham Cracker Crust
Preheat oven to 375°F (190°C).
Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. The mixture should look like fine sand.
1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, 6 tablespoons salted butter melted
Transfer the crumbs to a 10-inch springform pan and press them into the bottom of the pan. Bake for 7-8 minutes. Then remove from the oven and allow to cool while preparing the filling.
Cheesecake Filling
Reduce the oven to 325°F (165°C).
Break the white chocolate into pieces and place it in a medium bowl. Microwave in 20-second increments, stirring after each interval, until the white chocolate is smooth. (Alternatively, the white chocolate can be melted over simmering water in a double boiler, stirring continuously.) Set aside to cool.
8 ounces white chocolate baking bar
Place the cream cheese and granulated sugar in a large mixing bowl. Beat at medium speed using an electric stand mixer until it is creamy, about 2 minutes.
32 ounces block cream cheese, ⅔ cup granulated sugar
Add the sour cream and flour and mix on low speed. Scrape the sides and bottom of the bowl.
½ cup sour cream, 2 tablespoons all-purpose flour
Add the eggs one at a time, using low speed and scraping the bowl between each addition. Keep the mixer on low at this point and do not overbeat.
4 large eggs
Mix in the vanilla extract and the cooled white chocolate into the mixture
2 teaspoons vanilla extract
Pour ½ of the batter over the crust. Dollop about 3 tablespoons of sauce over the batter. Pour the remaining cheesecake batter on top. Dollop an additional 3 tablespoons over the top of the cheesecake. Use the tip of a knife to swirl the batter, making a marble design.
Place on a rack in the lower ⅔ of the oven and bake for 65-75 minutes, or until the center is slightly jiggly but the edges are set.
Turn the oven off and open the oven door. Let the cheesecake sit undisturbed for 10 minutes. After 10 minutes, carefully run a knife around the inside of the pan to separate the cheesecake from the outer ring. Let the cheesecake continue to cool for another 1-2 hours undisturbed. Then transfer the cooled cheesecake to the refrigerator for 4 hours, or overnight.
Notes
If you live in the UK, substitute digestive biscuits instead of graham cracker crumbs and reduce the granulated sugar to ¼ cup (50 grams).Storage:
Wrap tightly with plastic wrap and store in the refrigerator for up to 5 days.
If you are freezing the cheesecake, wrap it with both plastic wrap and heavy-duty aluminum foil. Thaw overnight in the refrigerator before serving.
Important Steps to Prevent Cracks:
Mix the filling thoroughly but use low speed after beating the cream cheese and sugar so as not to incorporate excess air.
Check the cheesecake early and turn the oven off when it is just set but slightly jiggly in the center. Overbaking causes cracks.
After 10 minutes of cooling, run an offset spatula or knife carefully around the edges to release the cheesecake. The cheesecake shrinks a little when it cools and this keeps it from sticking to the sides which can lead to cracks.
Cool completely in the turned-off oven before chilling so that the temperature change is gradual.