White Chocolate Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and wrap the exterior with foil to guard against leaks.

In a bowl, combine graham cracker crumbs, granulated sugar, and salt until evenly distributed.

Pour in melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crust mixture firmly into the bottom and 1 inch up the sides of the springform pan. Chill 10 minutes to set.

Bake the crust for 10 minutes, then remove and let cool while preparing filling. Leave oven at 350°F (175°C) for now.

In a medium saucepan over medium heat, combine chopped strawberries, granulated sugar, and lemon juice.

Bring to a gentle simmer, stirring occasionally, until the mixture thickens to a jam-like consistency, about 12–15 minutes. If desired, mash some berries for a chunkier jam.

Remove from heat and let cool completely; jam should be thick and glossy. Chill until ready to swirl into filling.

Place softened cream cheese in a mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 2–3 minutes.

Add granulated sugar and continue beating until fully incorporated and silky.

Beat in melted white chocolate until completely smooth and integrated.

Mix in sour cream and vanilla extract until the mixture is uniform and glossy.

Add eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix to avoid a dense cheesecake.

If any small lumps remain, scrape the bowl and mix briefly to ensure a smooth batter.

Pour half of the cheesecake batter into the cooled crust, spreading evenly.

Drop spoonfuls of prepared strawberry jam over the batter, then pour remaining batter on top.

Use a knife or skewer to swirl the jam into the filling for a marbled effect.

Place the filled springform pan inside a larger roasting pan. Pour hot water into the roasting pan halfway up the sides to create a water bath.

Bake at 325°F (160°C) for 60–70 minutes, or until the center is set with a slight jiggle.

Turn off oven and crack the door slightly. Let cheesecake cool in the oven for 1 hour to minimize cracking.

Remove from oven and carefully lift out of the water bath. Let cool to room temperature on a rack.

Chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving. Garnish with additional jam or fresh berries if desired.