Creamy Strawberry Cheesecake

This White Chocolate Drizzled Strawberry Cheesecake blends decadence with style. The tasty graham base supports a velvety cheesecake layer, topped with sweet strawberry sauce and fancy white chocolate drizzles. It's a stunning treat for any celebration that tastes as good as it looks.

INGREDIENTS

• Graham cracker crumbs: 1 ½ cups, for the base
• Granulated sugar: ¼ cup, to make the crust sweet
• Unsalted butter: ½ cup, melted, to hold the crust together
• Cream cheese: 3 (8 oz) packages, softened, for the main filling
• Granulated sugar: 1 cup, to sweeten the cheesecake mix
• Vanilla extract: 1 tsp, for extra taste
• Eggs: 3 large, to firm up the filling
• Sour cream: 1 cup, for extra smoothness
• All-purpose flour: ¼ cup, to keep filling stable
• Fresh or frozen strawberries: 2 cups, for topping
• Granulated sugar: ½ cup, to make the topping sweet
• Lemon juice: 1 tbsp, for a zingy kick
• White chocolate chips: ¼ cup, for the topping design
• Heavy cream: 2 tbsp, to thin the chocolate

INSTRUCTIONS

Step 10:

Slice and serve after drizzling white chocolate over the strawberry sauce in a fun pattern.

Step 9:

Mix white chocolate chips with heavy cream and melt in microwave using 20-second bursts until smooth. Let cool a bit.

Step 8:

Mix strawberries, sugar, and lemon juice in a pot and cook on medium for 10-12 minutes till thick. Cool it down completely.

Step 7:

After baking, shut off the oven, open the door slightly, and let cake cool for an hour. Then put in fridge for at least 4 hours or overnight.

Step 6:

Add filling over the cooled crust and bake for 55-60 minutes until middle wobbles just a bit.

Step 5:

Mix in vanilla and add eggs one by one, beating well each time. Then stir in sour cream and flour until it's all smooth.

Step 4:

Beat the soft cream cheese with sugar in a big bowl until creamy for about 3 minutes.

Step 3:

Put the crust in the oven for 10 minutes, then take it out to cool.

Step 2:

Stir graham crumbs, sugar, and melted butter together and push into the bottom of a 9-inch springform pan.

Step 1:

Get your oven hot at 325°F (163°C).

Serving and Storage Tips

• Use a warm knife for prettier slices and clean it between cuts.
• Keep leftover cake in the fridge in a sealed container up to 5 days.

Helpful Notes

• Serve at room temp for better flavor.
• Always go for full-fat cream cheese for the best texture.

Tips from Well-Known Chefs

• Chef Carter thinks you should strain your strawberry mix for a silkier finish.
• Chef Bloom says try baking in a water bath to stop cracks from forming.

Why This Cheesecake Stands Out

This White Chocolate Strawberry Cheesecake mixes old-school taste with new-school looks. The smooth filling, fruity top, and sweet drizzles make everyone want seconds of this gorgeous dessert.

FAQs

Can I make this cheesecake ahead of time?

Yeah, actually it's better when you make it a day early so all the flavors can mix together.

What if I don't have fresh strawberries?

Frozen ones work fine too. Just thaw them and drain the extra water first.

Can I substitute white chocolate chips?

Sure, white chocolate baking bars work just as well if that's what you've got.

How do I avoid cracks in my cheesecake?

Try putting your pan in a water bath while baking and don't mix the batter too much.

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Wrap-Up

This Creamy Strawberry Cheesecake with a White Chocolate Drizzle is a delicate yet indulgent dessert made to impress. It has a crispy, buttery crust holding a smooth, velvety filling. Add a fruity kick with sweet strawberry sauce, then pair it all with rich white chocolate for extra elegance. Whether it’s for a celebration or a family night in, this dessert is versatile and unforgettable. Fresh or frozen strawberries work beautifully for the topping.