Description
This creamy cheesecake blends the rich flavor of white chocolate with fresh strawberries for a delightful treat. Perfect for any special occasion or a sweet indulgence!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, diced
For the Topping:
- ½ cup fresh strawberries, sliced
- ¼ cup white chocolate chips, melted
Instructions
-
Prepare the Crust:
Preheat your oven to 325°F (165°C).
In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. -
Make the Filling:
In a separate bowl, beat the softened cream cheese until smooth.
Add the melted white chocolate, granulated sugar, and vanilla extract. Mix until well combined.
Add the eggs one at a time, mixing well after each addition.
Gently fold in the diced strawberries. -
Bake:
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Bake in the preheated oven for about 45-50 minutes, or until the center is set but still slightly jiggly. -
Cool and Chill:
Turn off the oven and let the cheesecake cool gradually inside with the door slightly ajar for about an hour.
Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set. -
Add the Topping:
Before serving, top with sliced fresh strawberries and drizzle with melted white chocolate.
Notes
- Letting the cheesecake cool gradually in the oven helps prevent cracking.
- For the best flavor, chill overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 345kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg