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Strawberry Swirl White Chocolate Cheesecake

By Sheryl • July 16, 2015 • 2 Comments

White chocolate and strawberry paired in thick and creamy cheesecake. 

Strawberry Swirled White Chocolate 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? 


Strawberry Swirled White Chocolate Cheesecake

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.

Strawberry Swirled White Chocolate Cheesecake

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. 

Strawberry Swirled White Chocolate Cheesecake

Strawberry Swirl White Chocolate Cheesecake
2015-08-13 10:18:27
Yields 16
Thick, dense and not too rich white chocolate cheesecake with strawberry swirls. Use the best quality chocolate that you can find.
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Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 20 min
Prep Time
45 min
Cook Time
35 min
Total Time
1 hr 20 min
CRUST
  1. 1 cup (100g) grahams, crushed into fine crumbs
  2. 2 tablespoons (26g) granulated sugar
  3. 1/4 cup (57g) unsalted butter, melted
CHEESECAKE
  1. 8 ounces (227g) white chocolate, coarsely chopped
  2. 16 ounces cream cheese, softened
  3. 2 tablespoon (26g) granulated sugar (or more to taste)*
  4. 2 (110g w/o shell) large eggs*
  5. 2 teaspoons vanilla
  6. 1/4 cup (80g) strawberry jam
Instructions
  1. Preheat oven to 300F degrees. Line 8x8 pan with aluminum foil, leaving an overhang on the sides.
  2. 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.
  3. 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.
  4. 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.
  5. Pour into cooled crust and swirl the strawberry jam on top of the cheesecake batter.
  6. 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.
  7. 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.
Notes
  1. • 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.
  2. • If you want a sweeter cheesecake, add more sugar 1 tablespoon at a time. Taste the batter before you add the eggs.
  3. • 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.
  4. • You may heat the strawberry jam in the microwave so you can easily swirl it on the batter.
By When Hungry | Sheryl
When Hungry http://whenhungry.com/

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Filed Under: Bars, Cheesecakes

Comments

  1. Duaa Nabil says

    June 30, 2016 at 5:33 pm

    Hi, I found your recipe and it looks delicious. but I have two questions:
    1) do you bake in water-bath? Also, how hot the over is?
    2) The way the top looks like, do I get it if I follow the steps above or I need to do it in a certain way?

    Reply
    • Sheryl says

      July 5, 2016 at 2:09 am

      1) No need for water bath. Put the pan directly in the oven preheated to 300F degrees.
      2) If you are referring to the swirl, this is what it looks like before baking: http://bit.ly/29eJp5c I really wish I took a video! But you may do it in any way you like. Spoon strawberry jam/preserves on top of the batter then swirl it with a knife, toothpick or skewer. There are video tutorials on YouTube (that’s were I learned how to swirl) if you want pretty swirls.

      Hope this helps. Thank you Duaa! 🙂

      Reply

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Hi! Sheryl here. Programmer turned Dessertgrammer. I eat to blog and I blog to eat 🤓

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