Here’s a delightful White Chocolate Strawberry Cheesecake recipe that’s creamy, indulgent, and perfect for any occasion!
White Chocolate Strawberry Cheesecake
Ingredients
Crust:
- 2 cups (200g) graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
Cheesecake Filling:
- 12 oz (340g) white chocolate, melted
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (120ml) heavy cream
Strawberry Topping:
- 2 cups (300g) fresh strawberries, sliced
- 1/3 cup (65g) granulated sugar
- 2 tsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch (23cm) springform pan. Pack it tightly and evenly.
- Bake the crust for 8–10 minutes. Remove and let cool.
- Prepare the Cheesecake Filling:
- Melt the white chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals. Let it cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the melted white chocolate and heavy cream until the filling is smooth.
- Assemble and Bake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the Strawberry Topping:
- In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices (about 5 minutes).
- Stir in the cornstarch mixture and cook until the sauce thickens (2–3 minutes). Remove from heat and let cool.
- Assemble the Cheesecake:
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Pour the cooled strawberry topping over the cheesecake, spreading evenly.
- Decorate with extra fresh strawberries if desired.
Tips:
- Use room-temperature cream cheese to avoid lumps in the filling.
- For a smoother slice, wipe your knife clean between cuts.
- Store leftovers in the refrigerator for up to 4 days.
Enjoy your heavenly White Chocolate Strawberry Cheesecake!
