Strawberry Cheesecake

Instructions

For the Strawberry Jam

Add the strawberries to a food processor. Pulse until pureed.
24 oz (680 g) strawberries, hulled
Add the pureed strawberries to a medium sauce pan. Whisk in the sugar and cornstarch.
3/4 cup (150 g) sugar, 1/2 tbsp (4 g) cornstarch
Cook over medium heat for 45-60 minutes until very thick.
You should have about 1 1/4 cups (300 ml) of jam.
Measure out 1/2 cup (120 ml) of jam. This will be mixed into the cheesecake batter. The rest (3/4 cup/ 180 ml) will be swirled in. Set both portions aside to cool completely.

For the Crust

Preheat the oven to 350° F (175° C).
Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
(I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)
Pulse the graham crackers in a food processor until finely ground.
16 (240 g) graham crackers, full sheets
Add in the melted butter and sugar and pulse until combined.
10 tbsp (140 g) unsalted butter, melted, 2 tbsp (25 g) granulated white sugar
Press the graham cracker crumbs onto the bottom and about an inch up the sides. (It helps to use a 1/4 cup measuring cup.)
Bake the crust for 10 minutes and then let it cool completely while working on the cheesecake batter.

For the Strawberry Cheesecake

Preheat oven to 350° F (175°C) if not still preheated.
In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.
32 oz (907 g) cream cheese, softened, 3/4 cup (150 g) granulated white sugar, 3 tbsp (24 g) corn starch
Add in the vanilla bean paste, sour cream, melted and cooled white chocolate, and 1/2 cup of the strawberry jam. Mix for 1 minute on medium speed. Scrape sides and bottom of bowl again.
1 tbsp vanilla, 1/3 cup (82 g) sour cream, at room temperature, 8 oz (226 g) white chocolate bar, melted and slightly cooled, 1/2 cup strawberry jam from above, to be mixed into the batter
At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.
3 eggs, at room temperature, 3 egg yolks, at room temperature
If you would like the cheesecake to be extra pink, I recommend adding in a few drops of natural red food coloring at this step. Fold in just until combined.
few drops natural red food coloring
Pour 1/2 of the cheesecake batter into the prepared pan with the crust. Spoon 1/2 of the strawberry jam over the batter. Gently swirl the jam and cheesecake batter together with a butter knife. Don't mix in all the way. Pour the rest of the batter in the pan and spoon the rest of the jam on top. Gently swirl the jam with a butter knife.
3/4 cup strawberry jam from above, to be swirled into the batter
Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.
(If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
Bake at 350° F (175°C) for 65-75 minutes, just until the center has a slight jiggle. When the time is up, turn off the oven and crack the door open. It helps to use a large wooden spoon to keep the oven door slightly open. Let the cheesecake stay in the oven for another hour. The cheesecake will continue to bake as it is cooling.
Then, remove from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.

For the White Chocolate Strawberry Ganache

Add the freeze dried strawberries to a plastic bag. Crush them with a rolling pin until they are very finely ground. Pass the ground freeze dried strawberries through a sieve to remove the seeds. Measure out 1 tbsp of powder and set aside.
1/3 cup (10 g) freeze dried strawberries
Add the chopped white chocolate and heavy cream to a double boiler. Heat over medium heat until melted together. Remove from the heat and mix in the ground freeze dried strawberries.
4.5 oz (127 g) white chocolate bar, chopped, 3 tbsp (45 ml) heavy cream

For the Whipped Cream

Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.
3/4 cup (180 ml) heavy cream, 1/4 cup (34 g) powdered sugar

Assembling the Cheesecake

Remove the cheesecake from the springform pan and transfer it to a serving plate.
Pour the strawberry ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 10 minutes, or until the ganache is set.
Once the ganache is set, remove the cheesecake from the fridge and pipe whipped cream around the edges of the cheesecake. Top with strawberries, serve and enjoy!
Store the left overs in an airtight container in the fridge for up to three days.
fresh strawberries, for topping

Ingredients

For the Strawberry Jam

For the Crust

For the Strawberry Cheesecake

For the White Chocolate Strawberry Ganache

For the Whipped Cream

Instructions

For the Strawberry Jam

For the Crust

For the Strawberry Cheesecake

For the White Chocolate Strawberry Ganache

For the Whipped Cream

Assembling the Cheesecake