White Chocolate Cheesecake

5 from 30 votes

This white chocolate cheesecake has a graham cracker crust and a creamy baked white chocolate cheesecake. It is topped with a strawberry glaze and fresh strawberries.

Prep Time40

Cook Time1 20

Chilling Time6

Total Time8

Servings: slices

Calories: 721kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

21/2 cups Graham cracker crumbs 2 sleeves of crackers
10 tablespoon Unsalted butter melted
⅛ cup Brown sugar light or dark packed

White Chocolate Cheesecake

24 oz Cream cheese room temperature
¾ cup White granulated sugar
¼ cup Sour cream room temperature
1 teaspoon Pure vanilla extract
⅛ teaspoon Salt
8 oz White chocolate I used Lindt bars.
3 Large eggs room temperature

Strawberry Glaze

1 lb Strawberries washed and quartered
1 cup White granulated sugar
2 tablespoon Cornstarch
1 teaspoon Pure vanilla extract
⅛ teaspoon Salt
Fresh strawberries for decoration

US Customary - Metric

Instructions

Graham Cracker Crust

Preheat oven to 325°F. Spray a 9 inch springform pan with baking nonstick spray. Line the bottom with a 9 inch parchment paper circle. Spray again.
Blend the graham cracker crumbs in a food processor until a fine crumbs form. Mix the crumbs, melted butter, and brown sugar using a fork.
21/2 cups Graham cracker crumbs, 10 tablespoon Unsalted butter, ⅛ cup Brown sugar
Pour crumbs into the springform pan. Use your hands to push the crumbs halfway up the sides of the pan. Use the back of a measuring cup to compact the crust.
Bake for 12 minutes.

White Chocolate Cheesecake

While the crust bakes, melt the white chocolate. Chop the white chocolate and put in a microwave safe bowl. Heat in the microwave for 30 seconds. Stir. Once it starts to melt, heat in 15 second intervals. Stir well in between each heating interval. Let it cool before using.
8 oz White chocolate
Using a mixer, beat the cream cheese on high speed for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl using a rubber spatula.
24 oz Cream cheese, ¾ cup White granulated sugar
Add in the sour cream, vanilla, salt, and melted white chocolate. Mix on medium until combined and smooth. Add in eggs one a time on low speed. Mix until just combined.
¼ cup Sour cream, 1 teaspoon Pure vanilla extract, ⅛ teaspoon Salt, 3 Large eggs
Pour the cheesecake batter into the pan. Prepare a water bath.
Water Bath Options
1. Place springform pan inside a 10 inch cake pan. Place the cake pan in a large roasting pan. Fill the pan halfway up the cake pan with hot water.
2. Wrap the springform pan with foil twice tightly. Place the pan inside a roasting pan. Fill halfway up with hot water.
Bake for 75-90 minutes. Bake until the edges are set and the middle has a slight jiggle.
Open the oven door slightly, turn off the oven, and let the cheesecake sit for 30 minutes to slightly cool. Then, remove the springform pan and cool completely on a wire rack.
Cover and chill for 6 hours or overnight.

Strawberry Glaze

In a saucepan over medium heat, mix the diced strawberries and sugar. Heat until the strawberries soften and release juice. Use the back of a spoon to mash the strawberries down. Mash them as much as you can.
1 lb Strawberries, 1 cup White granulated sugar
Remove from heat and push the strawberries through a mesh sieve. Toss the strawberry leftovers. Pour the strawberry juice back into the pan.
Add cornstarch, vanilla, and salt. Use a whisk and mix well. Heat until the glaze darken in color. Remove from heat.
2 tablespoon Cornstarch, 1 teaspoon Pure vanilla extract, ⅛ teaspoon Salt
Push the glaze through a sieve again. Let it cool completely before using.
Take the cheesecake out of the pan. Top the cheesecake with the glaze. Top with fresh strawberries.
Fresh strawberries

Notes

Pull the dairy ingredients out for 2 hours before baking.

Nutrition