White chocolate and strawberry paired in thick and creamy cheesecake.
Yesterday I shared with you the pizza cupcakes I made for my little boy’s birthday. The yummy-ness is close to perfection but the sweet tooth in me screams and protests that I still have to make something sweet. What is birthday without sweets? Right?
Again, it ain’t cupcake. Neither layered cake. It’s one of my favorite desserts. The top of my list. My Queen (should I say King?) The ever glorious… CHEESECAKE.
Cheesecake became my family’s favorite and official cake the moment I learned how to make one. Whenever there’s an occassion, there’s a cheesecake. It’s the most requested dessert in the house.
It’s my go-to cake.
I wanted to get rid of the white chocolate that’s been sitting in my pantry so I decided to throw them in my cheesecake. Plus, we have my favorite strawberry jam. You can’t go wrong with white chocolate and strawberry.
This type of cheesecake is more on the dense-and-not-too-rich side. It’s very important to use the best quality white chocolate that you can find.
- 1 cup (100g) grahams, crushed into fine crumbs
- 2 tablespoons (26g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted
- 8 ounces (227g) white chocolate, coarsely chopped
- 16 ounces cream cheese, softened
- 2 tablespoon (26g) granulated sugar (or more to taste)*
- 2 (110g w/o shell) large eggs*
- 2 teaspoons vanilla
- 1/4 cup (80g) strawberry jam
- Preheat oven to 300F degrees. Line 8x8 pan with aluminum foil, leaving an overhang on the sides.
- Prepare the crust. Stir together grahams and sugar in a bowl. Add melted butter and mix everything together until graham crumbs are moistened. Press evenly into the lined pan. Bake for 5 minutes. Set aside and let it cool as you prepare the cheesecake batter.
- Prepare the batter. In a large bowl, melt the white chocolate in a microwave in the lowest setting for 1 minute and 30 seconds, mixing every 30 seconds. You can also do this in a double boiler. Keep an eye on the white chocolate because it burns quickly. Remove from the microwave (or heat) then stir until smooth. Stirring it continuously is the key to melting white chocolate.
- Add cream cheese to the melted white chocolate and beat with a hand or stand mixer until creamy. Add sugar and mix until there are no more lumps of cream cheese. You can adjust the sweetness at this point by adding sugar 1 tablespoon at a time. Beat in eggs and vanilla until well combined.
- Pour into cooled crust and swirl the strawberry jam on top of the cheesecake batter.
- Bake for 30 minutes. Check the doneness by gently shaking the pan. If the sides appear set (not shiny anymore) and the center jiggles slightly, it's done. Do not overbake, it can cause the cheesecake to crack. Remove from the oven and let it cool on a rack.
- Refrigerate for at least 4 hours or overnight before cutting into squares. This cheesecake is best served when cold. Store in the refrigerator in an airtight container for 3 to 5 days.
- • We don't like the cheesecake to be too sweet so I used 2 tablespoons of sugar only. The white chocolate and strawberry jam are already sweet for our taste.
- • If you want a sweeter cheesecake, add more sugar 1 tablespoon at a time. Taste the batter before you add the eggs.
- • Measuring the egg - crack egg into a small bowl, beat with fork, then measure out using a food scale. Or just use 2 large eggs.
- • You may heat the strawberry jam in the microwave so you can easily swirl it on the batter.