Description
This White Chocolate Strawberry Cheesecake features a buttery graham cracker crust layered with a smooth, creamy white chocolate-infused cream cheese filling studded with fresh strawberries. Baked to perfection and chilled for the ideal texture, it is beautifully garnished with sliced strawberries and a drizzle of melted white chocolate, making it a delightful dessert for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup melted butter
- ¼ cup granulated sugar
Filling
- 16 oz (450g) cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, diced
Topping
- ½ cup fresh strawberries, sliced
- ¼ cup white chocolate chips, melted
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure it’s at the right temperature for baking the cheesecake evenly.
- Prepare Crust: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well, then press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.
- Make Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the melted and cooled white chocolate chips, granulated sugar, and vanilla extract, mixing until fully incorporated.
- Add Eggs and Strawberries: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain smoothness. Gently fold in the diced fresh strawberries to distribute evenly without breaking them down.
- Assemble and Bake: Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly. Bake in the preheated oven for 45 to 50 minutes until the edges are set but the center may still slightly jiggle.
- Cool Gradually: Turn off the oven and leave the cheesecake inside to cool slowly for about one hour, which helps prevent cracks and ensures a smooth texture.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Garnish and Serve: Before serving, top the cheesecake with sliced fresh strawberries and drizzle melted white chocolate over the top for an elegant finish.
Notes
- Ensure the cream cheese is properly softened to avoid lumps in the filling.
- Melt the white chocolate carefully (using a double boiler or microwave in short bursts) to prevent burning.
- Diced strawberries in the filling add bursts of flavor, but avoid overmixing to keep them intact.
- Cooling the cheesecake gradually in the oven helps prevent cracking on the surface.
- For best results, chill the cheesecake overnight before serving.
- You can substitute fresh strawberries with frozen ones if fresh are not available, but thaw and drain excess liquid first to avoid a watery filling.
