This White Chocolate Strawberry Cheesecake combines the luxurious creaminess of a cheesecake with the rich, sweet flavor of white chocolate and the freshness of ripe strawberries. It’s the perfect dessert for any occasion—whether it’s a special celebration or a casual treat. With a buttery, crunchy graham cracker crust, a velvety cheesecake filling, and a beautiful strawberry topping, this dessert offers a delightful balance of flavors and textures. Easy to make and hard to resist, this cheesecake is sure to be a crowd-pleaser!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 8 oz white chocolate, melted and cooled
- ¾ cup heavy cream
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the strawberry topping:
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions:
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with butter and set aside.
- In a medium bowl, mix graham cracker crumbs and sugar together. Add the melted butter and stir until combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer. Add the melted white chocolate and continue to mix until fully incorporated.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until the mixture is smooth.
- Slowly add the heavy cream to the cream cheese mixture while mixing on low speed until fully combined. The mixture should be thick and creamy.
- Pour the cheesecake filling over the cooled crust, smoothing it out with a spatula to make an even layer. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool completely in the oven. Afterward, refrigerate for at least 4 hours or overnight to allow it to set.
- While the cheesecake is chilling, prepare the strawberry topping. In a small bowl, combine the sliced strawberries, sugar, and lemon juice. Toss well to coat the strawberries and allow them to sit for about 30 minutes, releasing their natural juices.
- Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter.
- Spoon the macerated strawberries over the top of the cheesecake just before serving. Optionally, garnish with white chocolate shavings or fresh mint leaves for an added touch.
- Slice, serve, and enjoy the creamy, sweet, and tart flavors of this irresistible White Chocolate Strawberry Cheesecake!
This White Chocolate Strawberry Cheesecake is the perfect balance of rich cheesecake, sweet white chocolate, and fresh strawberry topping, making it an unforgettable treat for your taste buds.