Here’s a delicious recipe for White Chocolate Strawberry Cheesecake—a creamy, decadent dessert that combines the rich flavors of white chocolate and sweet strawberries in a smooth, indulgent cheesecake!
White Chocolate Strawberry Cheesecake
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup white chocolate chips, melted (or white chocolate baking bar, chopped)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice (optional)
- 1 tablespoon cornstarch (optional, for thicker topping)
- 1/4 cup water (if using cornstarch)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 8-10 minutes, until it’s golden and slightly firm. Set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a microwave-safe bowl, melt the white chocolate chips (or chopped white chocolate) in 20-second intervals, stirring between each, until smooth and fully melted. Let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and melted white chocolate to the mixture, beating until combined.
- Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
- Stir in the sour cream and heavy cream until smooth.
- Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
3. Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly but not liquid (it should firm up as it cools).
- Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. This helps prevent cracking.
- After 1 hour, transfer the cheesecake to the fridge and chill for at least 4 hours, or preferably overnight.
4. Make the Strawberry Topping:
- In a small saucepan, combine the sliced strawberries and sugar over medium heat. Stir and cook for 5-7 minutes until the strawberries release their juices and become soft.
- (Optional) If you want a thicker topping, mix the cornstarch with water and stir it into the strawberry mixture. Let it simmer for another 1-2 minutes until it thickens.
- Remove the pan from heat and stir in lemon juice, if using. Let the topping cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake has chilled, spread the cooled strawberry topping evenly over the top of the cheesecake.
- You can arrange extra fresh strawberry slices around the edges for decoration if desired.
6. Serve:
- Carefully remove the cheesecake from the springform pan and place it on a serving platter.
- Slice and enjoy your creamy White Chocolate Strawberry Cheesecake!
Tips:
- For Extra Creaminess: Let the cream cheese come to room temperature before mixing it for a smoother filling.
- Serving: Serve with additional whipped cream or fresh strawberries for an extra indulgent treat.
- Storage: Store the cheesecake in the fridge for up to 4-5 days.
This White Chocolate Strawberry Cheesecake is a showstopper dessert—rich, creamy, and bursting with the sweet, tangy flavor of strawberries. Perfect for special occasions or anytime you want to treat yourself!