Can I use frozen strawberries in strawberry cheesecake?

Yes, absolutely! Frozen strawberries work just as well as fresh ones for the swirl sauce. Just make sure to thaw them completely and blot with a paper towel to remove excess moisture. This prevents the sauce from becoming runny or watery during baking. The flavor remains just as bold and fruity—perfect for swirling into your cheesecake batter.

Why does cheesecake crack and how can I avoid it?

Cracks usually happen due to overbaking or sudden temperature changes . To avoid them: Use room-temperature ingredients Don’t overmix, especially after adding eggs Bake low and slow at 325°F (163°C) Cool gradually in the oven with the door ajar Run a knife around the pan edge after baking to loosen the cheesecake Even if you do get a crack, a swirl of strawberry sauce on top can hide it beautifully.

Can I make this strawberry white chocolate cheesecake without a springform pan?

Yes, though a springform pan is ideal for clean release and slicing, you can use a deep 9 or 10-inch cake pan lined with parchment paper. After baking and chilling, carefully lift the cheesecake out using the paper edges. Just note the presentation might not be as crisp.

How long should cheesecake chill before serving?

You should chill your Strawberry Cheesecake with White Chocolate Swirls for at least 4 hours , but overnight is even better. This allows the texture to firm up completely and makes slicing much easier. If you're in a hurry, place it in the coldest part of your fridge—but never freeze to speed it up.

Is it possible to freeze strawberry cheesecake with white chocolate swirls?

Yes! This cheesecake freezes beautifully for up to 3 months . Freeze the entire cake or individual slices after wrapping in plastic and foil. Thaw in the refrigerator overnight before serving. Avoid freezing with toppings—add garnishes like whipped cream or strawberries after thawing for best texture. Don’t miss our No-Bake Oreo Cake Pops if you’re looking for another freezer-friendly dessert option.

Strawberry Cheesecake with White Chocolate Swirls

Name: Strawberry Cheesecake with White Chocolate Swirls
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 12 oz strawberries (fresh or frozen, chopped); ¼ cup granulated sugar; ¼ cup water; 1 tablespoon cornstarch; For the Graham Cracker Crust:; 1½ cups graham cracker crumbs (about 13 full crackers); ⅓ cup granulated sugar; 6 tablespoons melted salted butter; 32 oz full-fat cream cheese, room temperature; ⅔ cup granulated sugar; ½ cup sour cream, room temperature; 2 tablespoons all-purpose flour; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 8 oz white chocolate baking bar, melted and slightly cooled

Strawberry Cheesecake with White Chocolate Swirls

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A creamy, dreamy cheesecake with a graham cracker crust, rich white chocolate filling, and vibrant strawberry swirl—perfect for celebrations, holidays, or indulgent weekends.

Author: Amelia
Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

For the Strawberry Swirl Sauce:

12 oz strawberries (fresh or frozen, chopped)
¼ cup granulated sugar
¼ cup water
1 tablespoon cornstarch
For the Graham Cracker Crust:
1½ cups graham cracker crumbs (about 13 full crackers)
⅓ cup granulated sugar
6 tablespoons melted salted butter

For the Cheesecake Filling:

32 oz full-fat cream cheese, room temperature
⅔ cup granulated sugar
½ cup sour cream, room temperature
2 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract
8 oz white chocolate baking bar, melted and slightly cooled

Instructions

Make the Strawberry Sauce: Combine strawberries, sugar, water, and cornstarch in a saucepan. Simmer over medium heat while mashing berries until thickened (about 5 minutes). Strain and cool completely.
Prepare the Crust: Preheat oven to 375°F. Mix graham crumbs, sugar, and butter. Press into a 10-inch springform pan. Bake 8 minutes. Let cool.
Reduce Oven to 325°F.
Mix the Filling: Beat cream cheese and sugar until smooth. Add sour cream and flour. Add eggs one at a time on low speed. Stir in vanilla and melted white chocolate.
Assemble: Pour half the filling over the crust. Dollop half the sauce and swirl. Add remaining batter and repeat swirl.
Bake: 65–75 minutes until center jiggles slightly.
Cool: Let rest in oven (door open) for 10 minutes. Run knife around edges. Cool 1 hour, then chill 4 hours or overnight.
Serve and Enjoy! Garnish with strawberries, whipped cream, or white chocolate curls if desired.

Notes

Use high-quality white chocolate baking bars for best flavor.
Don’t overmix after adding eggs—mix on low to prevent air bubbles.
Optional toppings: fresh strawberry halves, whipped cream, white chocolate shavings.
Cheesecake freezes well for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in fridge before serving.

Find it online: https://recipesbyamelia.com/strawberry-cheesecake-with-white-chocolate-swirls/