Ingredients
2 cups (200 g) graham cracker crumbs (alternative: digestive biscuits, finely crushed)
1/4 cup (50 g) granulated sugar
6 Tbsp (85 g) unsalted butter, melted (substitute: coconut oil for dairy-free crust)
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1/2 cup (120 ml) sour cream (low-fat works)
2 tsp vanilla extract
8 oz (227 g) high-quality white chocolate, chopped
10 oz (280 g) fresh strawberries, sliced and reserved for topping
1/4 cup (60 ml) water (for strawberry glaze)
1 tsp lemon juice
1/4 tsp salt
2 cups (200 g) crushed strawberries (for filling)
Instructions
Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into a 9-inch springform pan and chill for 10 minutes.
In a stand mixer, beat cream cheese, 1 cup sugar, sour cream, and vanilla until smooth. Fold in crushed strawberries.
Spread half the cheesecake filling into the crust. Place white chocolate pieces on top, pour remaining filling over them, and swirl using a spatula to create a marbled pattern.
Bake for 12 minutes until center just barely wobbles. Let cool at room temperature, then refrigerate for 4 hours.
For glaze: Whisk 2 cups sliced strawberries, water, lemon juice, and 1/4 tsp salt in a small pot. Simmer 5 minutes until thickened. Brush over chilled cheesecake.
Top with remaining strawberries and serve.
Notes
Chill crust thoroughly to prevent cracks
Use full-fat cream cheese for optimal texture
Add white chocolate earlier in the filling layer if melting first
Can freeze for up to 1 month (thaw in fridge)
Dairy-free: Use coconut oil crust and vegan cream cheese
- Prep Time: 25
- Cook Time: 12
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 68g
- Sodium: 230mg
- Fat: 42g
- Saturated Fat: 25g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg