Description
This White Chocolate Strawberry Cheesecake is a creamy, decadent dessert that combines the richness of white chocolate with the fresh, fruity flavor of strawberries. With a buttery graham cracker crust and a smooth, indulgent filling, it’s perfect for birthdays, holidays, or any special occasion.
Introduction
Cheesecake lovers rejoice! This recipe takes a classic dessert and elevates it with white chocolate and fresh strawberries for a beautiful, elegant treat. The graham cracker crust provides a buttery base, while the creamy cheesecake filling is studded with juicy strawberries and finished with a drizzle of white chocolate and more fresh fruit.
Why You’ll Love This Recipe
- Smooth, creamy, and rich cheesecake filling.
- Fresh strawberries add natural sweetness and color.
- Easy to assemble with a classic graham cracker crust.
- Perfect chilled dessert for parties or special occasions.
Ingredients
Crust
- 1 ½ cups crushed graham crackers
- ⅓ cup melted butter
- ¼ cup refined sugar
Filling
- 450 g (16 oz) cream cheese, softened
- 1 cup melted and cooled white chocolate
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup fresh strawberries, chopped
Topping
- ½ cup fresh strawberries, chopped
- ¼ cup white chocolate chips, melted
Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C).
2. Prepare the Crust
- In a bowl, combine crushed graham crackers, melted butter, and sugar.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3. Make the Filling
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the melted white chocolate, sugar, and vanilla extract, mixing until fully combined.
- Add the egg and mix well.
- Gently fold in the chopped strawberries.
4. Assemble and Bake
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly.
5. Cool and Chill
- Turn off the oven and allow the cheesecake to cool slowly for about an hour.
- Refrigerate for at least 4 hours or overnight for best results.
6. Add Topping
- Before serving, top the cheesecake with fresh strawberries and drizzle with melted white chocolate chips.
7. Serve
- Slice and serve chilled for a rich, fruity, and indulgent dessert.
Tips & Variations
- Make Ahead: Cheesecake can be prepared a day in advance for best flavor and texture.
- Extra Flavor: Add a teaspoon of lemon zest to the filling for a subtle citrus note.
- Chocolate Variation: Swirl in dark or milk chocolate for a marbled effect.
- Crust Options: Use digestive biscuits or vanilla wafer crumbs instead of graham crackers.
FAQs
Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them first to prevent excess liquid from making the cheesecake watery.
Q: Can I make this gluten-free?
A: Use gluten-free graham crackers or cookies for the crust.
Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 4 days.
Q: Can I freeze this cheesecake?
A: Yes, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge before serving.
Serving Suggestions
- Serve with additional fresh strawberries or a berry compote.
- Pair with a cup of coffee or tea for an elegant dessert experience.
Nutritional Info (per serving)
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes + cooling/chilling
- Servings: 8
- Calories: 420 kcal