Ingredients
- 200g (about 7 oz) graham crackers or digestive biscuits, crushed
- 100g (7 tbsp) unsalted butter, melted
- 500g (about 2 cups) cream cheese, softened
- 200g (7 oz) good-quality white chocolate, melted and slightly cooled
- 100g (1/2 cup) granulated sugar
- 200ml (3/4 cup) heavy cream, whipped
- 1 tsp vanilla extract
- 250g (about 1 1/2 cups) fresh strawberries, hulled and sliced
- Optional: extra white chocolate shavings for garnish
Instructions
- Prepare the crust:
- In a bowl, mix the crushed biscuits with the melted butter until fully combined.
- Press the mixture firmly into the bottom of a springform pan (about 8 or 9 inches).
- Chill in the fridge for 30 minutes to set.
- Make the filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the melted white chocolate and vanilla extract, and mix well.
- Gently fold in the whipped heavy cream until fully incorporated.
- Assemble the cheesecake:
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Arrange the sliced strawberries on top of the cheesecake.
- Garnish with white chocolate shavings if desired.
- Chill and serve:
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Carefully remove the cheesecake from the springform pan, slice, and enjoy!
Would you like me to write a short description or serving tips for this recipe too?