🍓🍫 White Chocolate Strawberry Cheesecake
🧾 Ingredients:
Crust:
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200g (about 1½ cups) graham cracker or digestive biscuit crumbs
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2 tbsp granulated sugar
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100g (7 tbsp) melted unsalted butter
Filling:
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500g (about 2 cups) cream cheese, softened
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200g (7 oz) white chocolate, melted and slightly cooled
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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150ml (⅔ cup) sour cream or Greek yogurt
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Zest of ½ lemon (optional, for brightness)
Strawberry Topping:
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300g (10 oz) fresh strawberries, halved
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2 tbsp strawberry jam or preserves
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1 tbsp water (to loosen the jam)
🔪 Instructions:
1. Preheat oven to 160°C (325°F). Grease and line a 9-inch (23cm) springform pan.
2. Make the crust:
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Mix crumbs, sugar, and melted butter.
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Press into the bottom of the pan and slightly up the sides.
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Bake for 10 minutes, then let cool.
3. Prepare the filling:
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Melt white chocolate gently (microwave in 20-second bursts or use a double boiler), then cool slightly.
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing on low.
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Stir in vanilla, sour cream, lemon zest, and melted white chocolate until well combined.
4. Bake the cheesecake:
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Pour filling into crust. Tap to release air bubbles.
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Bake for 50–60 minutes, until the edges are set but the center is slightly wobbly.
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Turn off the oven, crack the door, and let cool inside for 1 hour.
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Chill in fridge for at least 4 hours or overnight.
5. Top with strawberries:
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Mix jam and water, then gently toss with fresh strawberries.
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Arrange on top of chilled cheesecake just before serving.
🍽️ Optional Additions:
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Drizzle with melted white chocolate or white chocolate curls.
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Add a strawberry puree swirl to the batter before baking for a marbled look.
🧊 Storage:
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Keeps in the fridge for 3–4 days.
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You can freeze it (without strawberry topping) for up to 2 months. Thaw overnight in the fridge before topping.
Would you like a no-bake version, gluten-free crust, or a mini cheesecake variation?