Description

If you’re looking for a rich, creamy, and decadent dessert, this White Chocolate Strawberry Cheesecake is a show-stopper! It combines the sweetness of white chocolate with the freshness of strawberries, creating a melt-in-your-mouth experience. With a buttery graham cracker crust, a velvety cream cheese filling, and a topping of fresh strawberries and white chocolate drizzle, this cheesecake is perfect for any special occasion.

Ingredients

Scale

For the Crust:

1 cup graham cracker crumbs
1/4 cup melted butter
2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
1 cup white chocolate chips, melted and cooled
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup fresh strawberries, diced

For the Topping:

1/2 cup fresh strawberries, sliced
1/4 cup white chocolate chips, melted

Instructions

Step 1: Preheat the Oven

Preheat the oven:
Set your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.

Step 2: Make the Graham Cracker Crust

Prepare the crust:
In a mixing bowl, combine 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons granulated sugar. Stir until the crumbs are evenly coated and moist.
Press the crust:
Press the mixture firmly into the bottom of the springform pan to create an even layer. Use the back of a spoon or the bottom of a measuring cup to ensure it’s compact. Set aside.

Step 3: Prepare the Cheesecake Filling

Beat the cream cheese:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
Add the melted white chocolate:
Gently fold in the cooled, melted white chocolate, followed by 1/2 cup granulated sugar and 2 teaspoons of vanilla extract. Beat the mixture until everything is well-combined and smooth.
Add the eggs:
Add the eggs one at a time, beating well after each addition. Be careful not to overmix; you just want the eggs to be fully incorporated.
Fold in strawberries:
Using a spatula, gently fold in the diced strawberries. This adds a pop of color and bursts of fresh strawberry flavor in each bite.

Step 4: Bake the Cheesecake

Pour the filling:
Pour the cheesecake filling over the prepared crust. Use a spatula to spread the filling evenly across the pan.
Bake:
Place the cheesecake in the preheated oven and bake for 45-50 minutes. The edges should be set, but the center will still be slightly jiggly.
Cool gradually:
Turn off the oven and leave the cheesecake inside with the door slightly open to cool for about 1 hour. This helps prevent cracking.

Step 5: Chill the Cheesecake

Refrigerate:
After the cheesecake has cooled in the oven, refrigerate it for at least 4 hours, but preferably overnight, to allow the flavors to develop and the texture to set.

Step 6: Add the Toppings

Prepare the toppings:
Right before serving, melt 1/4 cup white chocolate chips in the microwave in 20-second intervals, stirring in between until smooth.
Top with strawberries:
Arrange the sliced strawberries on top of the chilled cheesecake. Drizzle the melted white chocolate over the strawberries to create a beautiful presentation.

Step 7: Serve

Slice and enjoy:
Carefully remove the cheesecake from the springform pan, slice it into portions, and enjoy the creamy, sweet, and fruity goodness of this decadent dessert!

Notes

Cooking Notes:

Melted White Chocolate: When melting white chocolate, make sure to stir frequently and use low heat to avoid burning or seizing. If it seems too thick, add a small splash of milk or cream to smooth it out.
Strawberries: Fresh strawberries work best for this recipe, but if using frozen, be sure to thaw and drain them thoroughly to prevent excess moisture from seeping into the cheesecake.

Serving Suggestions:

This cheesecake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pair it with a glass of chilled rosé or a sweet Moscato wine to complement the fruity flavors of the strawberries.
If you want to add more texture, sprinkle a few graham cracker crumbs or crushed white chocolate over the top for a bit of crunch.

Tips:

Room Temperature Ingredients: Make sure all your ingredients (especially the cream cheese and eggs) are at room temperature before starting. This ensures a smooth, lump-free batter.
Prevent Cracking: Cheesecakes often crack due to sudden temperature changes. Allow the cheesecake to cool gradually inside the oven to help avoid this.
Storage: Store leftovers in the refrigerator, covered, for up to 4-5 days. This cheesecake also freezes well! Simply wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45-50 minutes

Nutrition

Calories: 450
Sodium: 280mg
Protein: 8g