White Chocolate Strawberry Cake (Print Version)
# Ingredients:
01 -
12 ounces fresh strawberries, chopped.
02 -
1/4 cup granulated sugar.
03 -
1/4 cup water.
04 -
1 tablespoon cornstarch.
05 -
1 1/2 cups graham cracker crumbs (about 13 full sheets).
06 -
1/3 cup granulated sugar.
07 -
6 tablespoons salted butter, melted.
08 -
8 ounces white chocolate baking bar.
09 -
32 ounces cream cheese, room temperature.
10 -
2/3 cup granulated sugar.
11 -
1/2 cup sour cream.
12 -
2 tablespoons all-purpose flour.
13 -
4 large eggs, room temperature, lightly beaten.
14 -
2 teaspoons vanilla extract.
# Instructions:
01 -
Mix strawberries, water, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring and mashing strawberries until sauce thickens (about 5 minutes). Strain through a fine mesh strainer into a bowl and let cool.
02 -
Heat oven to 375°F. Mix graham crumbs, sugar, and melted butter until sandy. Press into 10-inch springform pan. Bake 7-8 minutes, then cool.
03 -
Lower oven to 325°F. Melt white chocolate in 20-second bursts in microwave, stirring between each; set aside to cool. Beat cream cheese and sugar until creamy (2 minutes). Mix in sour cream and flour on low speed. Add eggs one at a time on low speed. Stir in vanilla and cooled white chocolate. Pour half the batter over crust. Add 3 tablespoons strawberry sauce in dollops. Pour remaining batter. Add 3 more tablespoons sauce and swirl with knife.
04 -
Bake 65-75 minutes until edges set but center jiggles. Turn off oven, open door, wait 10 minutes. Run knife around edge, cool 1-2 hours in oven. Chill in fridge 4 hours or overnight.
# Notes:
01 -
Store in fridge up to 5 days.
02 -
Can be frozen wrapped in plastic and foil.
03 -
Use low speed after adding eggs to prevent cracks.
04 -
Run knife around edges after cooling helps prevent cracks.
05 -
UK bakers: use digestive biscuits instead of graham crackers.