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🍓🍰 Indulge in Sweetness! 🍰🍓 Hey, dessert lovers! If you’re a fan of creamy cheesecake and luscious strawberries, you absolutely HAVE to try this White Chocolate Strawberry Cheesecake! 🍫🍓 With a buttery graham cracker crust, rich white chocolate filling, and a fresh strawberry topping, this dessert is pure bliss in every bite. Perfect for any special occasion or just to treat yourself. Check out the recipe below and enjoy! 🌟👇
Contents
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White Chocolate Strawberry Cheesecake
Ingredients
Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 oz (225g) white chocolate, melted and slightly cooled
- ½ cup (120ml) heavy cream
- 1 cup (150g) chopped fresh strawberries
Strawberry Topping:
- 1 cup (150g) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat and Prep:
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and wrap the outside with a double layer of heavy-duty aluminum foil to prevent leaks.
- Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and vanilla extract, and beat until well combined.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the melted white chocolate and heavy cream, and mix until fully incorporated.
- Gently fold in the chopped fresh strawberries.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- Prepare the Strawberry Topping:
- In a small saucepan, combine the sliced strawberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries release their juices and the mixture comes to a boil.
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Add the cornstarch mixture to the saucepan and cook, stirring constantly, until the mixture thickens (about 1-2 minutes).
- Remove from heat and let the strawberry topping cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
- Spoon the cooled strawberry topping over the cheesecake.
- Serve and Enjoy:
- Slice and serve the cheesecake, enjoying the luscious combination of white chocolate and fresh strawberries.
Tips
- For a smoother cheesecake, ensure all your ingredients are at room temperature before you begin.
- You can also decorate the top with whole strawberries or white chocolate shavings for an extra touch.
Enjoy your delicious White Chocolate Strawberry Cheesecake!
