Description
A delightful dessert that combines creamy cheesecake with the freshness of strawberries, making it a stunning centerpiece for any occasion.
Ingredients
Scale
- 450g fresh strawberries, hulled and halved or quartered
- 50g granulated sugar
- 8g corn starch
- 15ml lemon juice
- 160g graham cracker crumbs
- 30g packed dark brown sugar
- 70g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 3 large eggs, room temperature
- 85g pure white chocolate, melted
- 120ml full-fat Greek yogurt
- 5ml pure vanilla extract
- 120ml pureed strawberry compote
- 237ml cold 35% whipping cream
- 12g granulated sugar
- 2.5ml pure vanilla extract
Instructions
- Prepare the Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries and 50 grams of sugar. Cook for about 3 minutes, or until the strawberries soften. In a small bowl, mix corn starch and lemon juice to create a slurry. Stir this mixture into the strawberries in the saucepan and cook until the mixture begins to boil and thicken. Cool completely and purée 120ml of the mixture.
- Set the Oven and Pan: Preheat your oven to 175°C. Line the bottom of an 8-inch round springform pan with parchment paper and wrap the exterior with aluminum foil.
- Make the Crust: Crush graham crackers and mix with brown sugar and melted butter. Press into the prepared pan and bake for approximately 10 minutes. Reduce oven temperature to 160°C.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth, then add 150g sugar, eggs, melted white chocolate, Greek yogurt, and vanilla extract, mixing until creamy.
- Create the Swirl: Take about 1 cup of the batter and mix it with the pureed strawberry compote.
- Assemble the Cheesecake: Pour the vanilla batter into the crust and dollop the strawberry batter on top, creating swirls.
- Bake the Cheesecake: Place the pan in a water bath and bake for 35-45 minutes. Let rest in the oven for 15-20 minutes.
- Cool the Cheesecake: Cool on a wire rack, run a knife around edges, and refrigerate for at least 2 hours.
- Prepare the Whipped Cream Topping: Beat cold whipping cream and 12g sugar until soft peaks form, then mix in remaining vanilla.
- Finish and Serve: Pipe whipped cream around edges and spoon remaining strawberry compote into the center before serving.
Notes
To keep your cheesecake fresh, store it in an airtight container in the fridge for up to 4-5 days or freeze slices for up to 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg