Strawberry white chocolate cheesecake🍓🍰✨ Recipe: Ingredients Strawberry puree -2 cups strawberries, sliced (330g) -1/3 cup granulated sugar (66g) -2 tsp lemon juice -1/2 Tbsp cornstarch + 1 Tbsp water Crust -1 2/3 cups graham cracker crumbs (200g) -1 Tbsp granulated sugar -2 Tbsp light brown sugar -7 Tbsp unsalted butter, melted (99g) -pinch of salt Cheesecake -32oz cream cheese, softened (910g) -8oz white chocolate, melted (227g) -1 cup granulated sugar (198g) -2/3 cup sour cream, room temperature (152g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature -2 Tbsp all-purpose flour Instructions For the strawberry puree: 1. In a small dish combine 1/2 Tbsp cornstarch and 1 Tbsp of water and set aside. 2. In a medium saucepan bring strawberries, sugar, and lemon juice to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally. While simmering mash the strawberries well. 3. Stir in the cornstarch mixture and cook for about 2 minutes. 4. Remove from heat and let cool slightly. Transfer to a blender and blend until smooth. Strain through a fine mesh sieve into a small bowl and set aside. For the crust: 1. Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan. 2. In a small bowl combine graham cracker crumbs, granulated sugar, brown sugar, and pinch of salt. Add melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. Do not pack in too tightly. Set aside. For the cheesecake: 1. Preheat oven to 325°F. 2. Place the white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until fully melted. Set aside to slightly cool, but don't let it get firm. 3. In a large bowl add the cream cheese and beat until smooth and creamy. 4. Add the sugar and mix until combined. 5. Add the sour cream, vanilla, white chocolate, and salt. Mix until combined. 6. With the mixer on low speed add in the eggs, one at a time, mixing until just combined. When adding the last egg also add the flour. Mix until just combined. 7. Pour the cheesecake into the prepared pan. Add dollops of strawberry puree on top and use a toothpick to create the swirls. (You should have some leftover strawberry puree to drizzle on the slices when serving) 8. Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. 9. Place the cheesecake pan in a roasting pan, and then place the roasting pan on the center rack of the oven. Pour 1 inch of boiling water into the roasting pan without accidentally pouring any on the cheesecake. 10. Bake for 55-75 minutes. Start checking on it at 50 minutes and continue doing so every 10 minutes. If the top starts browning cover with aluminum foil. When done the edges should be set and the center should be jello-jiggly which is normal. 11. Turn off the oven and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. 12. Remove the cheesecake from oven & the roasting pan, and let it cool completely until room temperature. Cover and refrigerate the cheesecake for at least 4 hours, or preferably overnight. 13. Drizzle leftover strawberry puree on the cheesecake slices. #strawberry #whitechocolate #cheesecake #baking #Recipe #bakingtiktok #springbaking #bakingvideo #dessert #bakingideas #desserttiktok #foryou #dessertrecipe #bakingtherapy #baketok #fyp - @_jenperezz