Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
- 2 tbsp sugar (for strawberries)
- 2 tbsp lemon juice (optional)
Instructions
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
- Press the mixture into the bottom of a springform pan, creating a firm, even layer. Chill the crust in the fridge for at least 30 minutes to set.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the melted white chocolate and beat until fully incorporated.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Prepare the Strawberries:
- In a small bowl, toss the chopped strawberries with 2 tbsp of sugar (and lemon juice if desired). Let sit for about 10 minutes to release their juices.
- Assemble the Cheesecake:
- Pour the cream cheese and white chocolate filling over the chilled crust and smooth it into an even layer.
- Spoon the prepared strawberries and their juice over the top of the cheesecake, spreading them out evenly.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
- Serve:
- Before serving, garnish with additional fresh strawberries or white chocolate shavings if desired. Slice and enjoy!
Let me know if you need any adjustments!