Strawberry White Chocolate Cheesecake ❤️🤍
A delicious, layered Strawberry White Chocolate Cheesecake with a graham cracker crust, smooth cheesecake filling featuring layered strawberry and white chocolate tiers, soft sponge cake, and fresh strawberry topping.
Ingredients
Crust
* 150g (1 ½ cups) Graham cracker or digestive biscuit crumbs
* 60g (1/4 cup) Unsalted butter, melted
* 1 tbsp Granulated sugar
Strawberry Reduction
* 250g (1 ½ cups) Fresh or frozen strawberries, chopped
* 2 tbsp Granulated sugar
* 1 tbsp Lemon juice
Cheesecake Filling
* 500g (17.5 oz) Cream cheese, room temperature
* 150g (3/4 cup) Granulated sugar
* 200g (7 oz) Good quality white chocolate, melted and cooled slightly
* 200ml (3/4 cup) Heavy cream or double cream, chilled
* 1 tsp Vanilla extract
* 3 Large eggs, room temperature
* 1.5 tbsp Cornstarch
Layering & Topping
* 1 Thin disc of vanilla sponge cake (optional, for center layer)
* Fresh strawberries, halved or whole, for garnishing
Instructions
1. Prepare the Crust
* Preheat your oven to 160°C (325°F). Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
* Combine biscuit crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of the pan.
* Bake for 10 minutes, then set aside to cool completely.
2. Make the Strawberry Reduction
* In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
* Cook down for 10–12 minutes, mashing the berries until thickened into a puree.
* Pass through a fine mesh sieve to remove seeds for a smooth texture, then allow to cool.
3. Prepare the Cheesecake Batter
* In a large bowl, beat the room-temperature cream cheese and sugar until smooth and creamy.
* Whisk in the melted white chocolate and vanilla extract until well combined.
* Add eggs one at a time on low speed, mixing just until incorporated.
* Stir in the cornstarch and heavy cream until silky and cohesive.
4. Divide & Layer
* Divide the batter into two portions:
* White Chocolate Layer: Leave 1/2 of the batter plain.
* Strawberry Layer: Mix the cooled strawberry reduction into the remaining 1/2 of the batter.
* Pour half of the white chocolate batter over the prepared crust.
* Gently embed sliced fresh strawberries or place the thin vanilla sponge disc on top if creating an embedded center layer.
* Carefully pour the strawberry cheesecake batter over the top, smoothing the surface with a spatula.
5. Bake in a Water Bath
* Wrap the outside bottom and sides of the springform pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water leaks.
* Place the pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan.
* Bake at 160°C (325°F) for 55–65 minutes, or until the edges are set and the center still has a slight wobble.
* Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
6. Chill & Serve
* Remove from the water bath, let cool to room temperature, then chill in the refrigerator for at least 6 hours (preferably overnight).
* Top with a large whole or halved glazed strawberry before slicing with a hot knife.
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