In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Indulge in the creamy, decadent delight of a White Chocolate Strawberry Cheesecake. This elegant dessert combines the smooth richness of white chocolate with the refreshing sweetness of strawberries, making it a perfect treat for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this step-by-step guide will ensure your cheesecake is a showstopper. Let’s dive into the world of irresistible flavors and textures that this White Chocolate Strawberry Cheesecake promises to deliver.

Ingredients List

Graham Cracker Crust

• 2 cups graham crackers, crushed
• ¼ cup brown sugar
• ½ cup unsalted butter, melted

Cheesecake Filling

• 1 ½ cups white chocolate baking chips
• 3 tablespoons heavy cream
• 1 cup granulated sugar
• 2 ½ tablespoons cornstarch
• 32 ounces cream cheese, softened
• ¼ cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract
• Pink food dye (optional)

White Chocolate Ganache

• 8 ounces white chocolate, chopped or chips
• ½ cup heavy cream
• ½ teaspoon salt
• ½ teaspoon vanilla extract

Toppings

• Fresh strawberries

Timing

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Cooling Time: 1 hour in the oven, then 8 hours in the refrigerator
• Total Time: Approximately 11 hours

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9-inch springform pan with parchment paper.
2. Blend graham crackers in a food processor until fine crumbs form.
3. Mix crumbs with brown sugar, then stir in melted butter.
4. Press the mixture into the bottom of the prepared pan using a flat-bottomed glass.
5. Bake for 10 minutes, then let cool completely.

Step 2: Make the Cheesecake Filling

1. Melt white chocolate chips with heavy cream in the microwave, stirring every 30 seconds. Set aside.
2. Reduce oven temperature to 325 degrees Fahrenheit.
3. Beat cream cheese and sour cream until creamy.
4. Add sugar and cornstarch, mixing until combined.
5. Incorporate eggs one at a time, adding vanilla and strawberry extracts with the last egg.
6. Fold in melted chocolate and pink food dye.
7. Pour filling into the crust. Wrap the pan’s bottom with foil and place in a water-filled baking dish.
8. Bake for 1 hour 30 minutes. Turn off oven and let cheesecake sit for another hour.
9. Refrigerate for 8 hours.

Step 3: Prepare the Ganache and Serve

1. Heat heavy cream until steaming, then pour over chocolate and salt. Let sit for 3 minutes.
2. Whisk until smooth, add vanilla extract, and mix.
3. Pour ganache over chilled cheesecake, allowing it to drip slightly over the sides.
4. Decorate with fresh strawberries. Slice, serve, and enjoy!

Nutritional Information

• Calories: 1098 kcal
• Carbohydrates: 98g
• Protein: 12g
• Fat: 75g
• Saturated Fat: 37g
• Cholesterol: 159mg
• Sodium: 681mg
• Potassium: 243mg
• Fiber: 0.1g
• Sugar: 79g
• Vitamin C: 0.3mg
• Calcium: 172mg
• Iron: 0.3mg

Healthier Alternatives for the Recipe

For a lighter version, consider using reduced-fat cream cheese and swapping some of the sugar for a natural sweetener like stevia. Opt for dark chocolate instead of white chocolate for a lower sugar content and richer taste. You can also use Greek yogurt in place of sour cream for a protein boost.

Serving Suggestions

Serve this White Chocolate Strawberry Cheesecake with a dollop of whipped cream or a drizzle of berry coulis. Pair it with a glass of chilled rosé or a cup of freshly brewed coffee for a delightful experience.

Common Mistakes to Avoid

• Overmixing the Batter: This can introduce too much air, leading to cracks on the cheesecake’s surface.
• Skipping the Water Bath: This helps prevent the cheesecake from cracking and ensures even baking.
• Rushing the Cooling Process: Allowing the cheesecake to cool gradually in the oven, then chill thoroughly, is crucial for the best texture.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

This White Chocolate Strawberry Cheesecake is an exquisite dessert that captivates with its blend of flavors and creamy texture. With careful preparation and attention to detail, you’ll create a dessert that’s not only visually stunning but also irresistibly delicious.

FAQs

1. Can I use frozen strawberries for the topping?
Yes, but fresh strawberries are recommended for the best texture and flavor.

2. Is it necessary to use a springform pan?
Yes, a springform pan makes it easier to remove the cheesecake without damaging its edges.

3. Can I make this cheesecake ahead of time?
Absolutely! It’s best made a day in advance to allow the flavors to meld and the texture to set.

4. What if I don’t have a food processor for the graham crackers?
You can place them in a ziplock bag and crush them with a rolling pin.

For more delectable dessert ideas, explore our related posts on Food Lovers Blog, where we share insights and recipes to elevate your culinary adventures.

White Chocolate Strawberry Cheesecake

Indulge in the creamy delight of white chocolate strawberry cheesecake, perfect for any special occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chilling Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 1 cheesecake

Course: Dessert

Cuisine: American

Calories: 1098

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 2 cups graham crackers crushed
• 1/4 cup brown sugar
• 1/2 cup butter unsalted, melted

Cheesecake Filling

• 1 1/2 cups white chocolate baking chips
• 3 tbsp heavy cream
• 1 cup granulated sugar
• 2 1/2 tbsp cornstarch
• 32 ounces cream cheese softened
• 1/4 cup sour cream
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp strawberry extract
• g Pink Food Dye optional Use as needed for desired color

White Chocolate Ganache

• 8 ounces white chocolate chopped or chips
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Toppings

• g Strawberries Use fresh strawberries for garnish

Equipment

• 9-inch Springform Pan
• Parchment Paper
• Hand Mixer/Stand Mixer
• Baking Dish

Method

 

1. Prepare a springform pan lined with parchment paper on the bottom and around the sides. Preheat the oven to 350 degrees Fahrenheit.
2. Blend the graham crackers in a food processor or a blender until you achieve fine crumbs.
3. In a mixing bowl combine the crumbs and brown sugar. Mix with a fork until evenly distributed.
4. Pour in the melted butter and stir again with the fork until combined.
5. Transfer this crumb mixture into the prepared springform pan. Press it into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this.
6. Bake for 10 minutes, then remove and let cool completely.
7. In a medium-sized bowl, add the white chocolate chips and heavy cream. Place it in the microwave and heat in 30-second intervals, stirring inbetween each until the chocolate is completely melted. Set aside.
8. Reduce the oven temperature to 325 degrees Fahrenheit.
9. In a large mixing bowl, combine the cream cheese and sour cream. Beat with a hand mixer or in a stand mixer until combined and creamy.
10. Add the cornstarch and sugar, mixing again until completely combined.
11. Add one egg at a time, mixing only until the yellow of the egg has disappeared. During the addition of the last egg, add the vanilla and strawberry extract as well. Beat until smooth and creamy.
12. Mix in the melted white chocolate folding together until combined.
13. Add a couple of drops of pink food dye. (The amount will depend on the shade you desire.) Use a rubber spatula to fold in the color and mix until evenly distributed.
14. Pour the filling into the springform pan. Wrap the bottom with a double layer of foil.
15. Place this foil-wrapped pan in a baking dish filled with water about an inch deep.
16. Bake for 1 hour and 30 minutes. Then turn off the oven, open the door, and let the cheesecake sit in the warm oven for another hour.
17. Remove, cover, and refrigerate for 8 hours to chill.
18. When ready to serve, make the white chocolate ganache.
19. In a heat-safe bowl combine the white chocolate and salt.
20. In a saucepan, heat the heavy cream on medium heat until steaming, but not boiling.
21. Pour the hot heavy cream over the chocolate and let it sit for 3 minutes before stirring.
22. Whisk together until a smooth ganache is formed.
23. Add the vanilla extract and mix again until combined.
24. Pour this mixture over the top of the cheesecake and spread so that it slightly drips over the side of the cake.
25. Top with strawberries around the border to finish. Cut, serve, and enjoy!

Notes

Yields ONE 9″ cheesecake. Feel free to experiment with different extracts or food dyes for a unique twist.