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Strawberry White Chocolate Cheesecake

Creamy New York Style Cheesecake made with white chocolate, baked in a graham cracker crust and topped with strawberry sauce.
Print Recipe
Prep Time:1 hour
Cook Time:50 minutes
Servings: 8

Ingredients

For the crust

  • 1 sleeve graham crackers (9 crackers) finely crushed
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 6 tbsp salted butter melted

For the cheesecake

  • 24 oz cream cheese room temperature
  • ½ cup sour cream or Greek yogurt room temperature
  • 1 tbsp vanilla bean paste
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup white chocolate chips or 6 oz chopped white chocolate melted

For the strawberry sauce

  • 1 and ½ pounds strawberries stems removed and sliced lengthwise
  • ⅓ cup sugar
  • 1 tbsp water
  • 1 tsp cornstarch mix with 1 tsp water to make a cornstarch slurry

Instructions

To make the crust

  • Preheat oven to 350 ℉. In a medium size bowl add the crushed graham crackers, sugar, cinnamon and butter. Stir to combine. Press into a 9 inch springform pan. Bake for 12 minutes. Remove from oven and reduce heat to 325 ℉.

To make the cheesecake

  • In a large bowl mix together cream cheese, sour cream, vanilla bean paste and sugar on low speed just until combined. Scrape down the sides of the bowl with a spatula. Add the eggs and mix again on low speed just until combined. Do not overmix! Fold in the melted white chocolate.
  • Pour cheesecake mixture over the graham cracker crust and place the cheesecake into the oven on the center rack. Fill a pan that's larger than your cheesecake pan halfway with lukewarm water. Place on the rack below cheesecake. Bake for 45-50 minutes. When the cheesecake is done, edges will be a light golden brown and the center will be jiggly when shaken. Do not open the oven door while baking, sudden drafts will crack the cheesecake.
  • Turn the oven off and crack the door, leave cheesecake in the cracked oven for 1 hour. Remove from the oven and let the cheesecake come to room temperature before covering and placing in the fridge for 8 hours or overnight.

To make the strawberry sauce

  • Puree half a pound of the strawberries in a blender. Add the puree to a small saucepan with the water and sugar over medium heat. Bring to a boil. Once boiling add the cornstarch mixture and stir constantly until the puree has slightly thickened. Remove from heat and add the remaining sliced strawberries. Let the sauce cool down a bit before topping the cheesecake. To slice, run a sharp knife under hot water and wipe with a towel before slicing.