White Chocolate Strawberry Cheesecake

This White Chocolate Strawberry Cheesecake is a creamy, rich, and decadent dessert with a buttery graham cracker crust, smooth white chocolate filling, and fresh strawberry topping. Perfect for special occasions or indulgent treats!

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs (or digestive biscuits)
• ⅓ cup (75g) melted butter
• ¼ cup (50g) granulated sugar

For the Cheesecake Filling:

• 12 oz (340g) white chocolate, melted
• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup (120ml) heavy cream

For the Strawberry Topping:

• 2 cups (300g) fresh strawberries, sliced
• ¼ cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
3. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
4. Bake for 10 minutes, then let it cool.

Step 2: Make the Cheesecake Filling

1. In a heatproof bowl, melt white chocolate over a double boiler or in the microwave in 30-second intervals, stirring in between.
2. In a large mixing bowl, beat cream cheese and sugar until smooth.
3. Add vanilla extract and melted white chocolate, mixing until combined.
4. Add eggs one at a time, beating at low speed to avoid overmixing.
5. Stir in heavy cream until smooth.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust.
2. Place the springform pan in a water bath (wrap the pan with foil and place it in a larger pan with hot water halfway up the sides).
3. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Transfer to the fridge and chill for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

1. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
2. Cook for 5 minutes, stirring occasionally until the strawberries soften.
3. Add the cornstarch slurry, stir, and cook for another 2-3 minutes until thickened.
4. Let it cool completely before spreading over the cheesecake.

Step 5: Assemble and Serve

1. Remove the cheesecake from the springform pan and place it on a serving plate.
2. Spread the cooled strawberry topping evenly over the top.
3. Slice and serve chilled. Enjoy!

Tips & Variations

✔ For a crunchier crust, add 2 tablespoons of finely chopped white chocolate to the crust mixture. ✔ Use a food processor for an extra smooth filling. ✔ Add strawberry puree to the cheesecake batter for a fruitier taste. ✔ Store leftovers in the fridge for up to 5 days or freeze slices for up to 3 months. ✔ For a no-bake version, omit the eggs and bake-freeze the crust before chilling the filling.

FAQs

Q: Can I use frozen strawberries for the topping?

A: Yes! Just thaw and drain them before cooking to remove excess water.

Q: Why did my cheesecake crack?

A: Overmixing the batter, baking without a water bath, or cooling too quickly can cause cracks. But don’t worry—the strawberry topping will cover any imperfections!

Q: Can I make this cheesecake ahead of time?

A: Yes! It tastes even better after a day in the fridge.

This White Chocolate Strawberry Cheesecake is irresistibly creamy and full of flavor, making it the perfect dessert for any occasion! 🍓🍰