Ingredients

For the Crust:

• 1 ½ cups crushed graham crackers
• ⅓ cup melted butter
• ¼ cup refined sugar

For the Filling:

• 450 g (16 oz) cream cheese, softened
• 1 cup melted and cooled white chocolate
• ½ cup pure sugar
• 2 teaspoons vanilla extract
• 1 large egg
• 1 cup fresh strawberries, chopped

For the Topping:

• ½ cup fresh strawberries, chopped
• ¼ cup white chocolate chips, melted

Steps to Make White Chocolate Strawberry Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium mixing bowl, combine the crushed graham crackers, melted butter, and refined sugar. Mix until all the graham cracker crumbs are moistened.
3. Press the crust mixture evenly into the bottom of the prepared pan, using the back of a spoon to create a firm, even layer.
4. Bake the crust for 8–10 minutes, or until slightly golden. Remove from the oven and allow it to cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step ensures a silky texture for the cheesecake filling.
2. Add the sugar and beat again until fully incorporated.
3. Pour in the melted and cooled white chocolate, then add the vanilla extract. Mix well until everything is evenly combined.
4. Add the egg and mix just until combined, avoiding overmixing to keep the cheesecake smooth.
5. Gently fold in the chopped strawberries with a spatula, being careful not to crush them. The strawberries add a burst of flavor and a beautiful touch of color.

Step 3: Assemble and Bake the Cheesecake

1. Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
2. Place the cheesecake in the preheated oven and bake for 40–45 minutes, or until the center is set but still slightly jiggly. Over-baking can cause cracks, so check around the 40-minute mark.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking by allowing the cheesecake to cool gradually.
4. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture and flavor.

Step 4: Prepare the Topping

1. Once the cheesecake has chilled and set, remove it from the springform pan and transfer it to a serving plate.
2. Sprinkle the top of the cheesecake with ½ cup of chopped fresh strawberries.
3. Drizzle the melted white chocolate chips over the strawberries for a beautiful and delicious finishing touch.

Step 5: Serve and Enjoy!

Slice and serve your White Chocolate Strawberry Cheesecake chilled. Enjoy the creamy, dreamy combination of white chocolate and strawberries in each delightful bite.

Nutrition Facts (per slice, based on 10 servings)

• Calories: ~390 kcal
• Protein: 5g
• Carbohydrates: 35g
• Fat: 26g
• Saturated Fat: 15g
• Sugar: 25g
• Fiber: 1g

Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions

Q1: Can I make this recipe with dark or milk chocolate instead of white chocolate?
Yes, you can substitute dark or milk chocolate if you prefer a different flavor profile. White chocolate complements strawberries beautifully, but either option will create a delicious variation.

Q2: Can I use frozen strawberries instead of fresh?
While fresh strawberries work best for texture and flavor, you can use frozen strawberries in a pinch. Be sure to thaw and drain them well before adding to prevent excess moisture in the cheesecake.

Q3: What can I use as a substitute for graham crackers in the crust?
If you don’t have graham crackers, you can use crushed digestive biscuits, vanilla wafers, or even chocolate cookies for a twist.

Q4: Why did my cheesecake crack on top?
Cheesecake often cracks due to over-baking or rapid temperature changes. To avoid this, bake the cheesecake only until the center is slightly jiggly, and cool it gradually by leaving it in the oven with the door ajar.

Q5: Can I make this cheesecake without eggs?
Yes, you can make an egg-free cheesecake by substituting the egg with 1/4 cup of plain yogurt or a commercial egg replacer. However, the texture may be slightly different.

Tips for Making the Perfect White Chocolate Strawberry Cheesecake

• Soften the Cream Cheese: Softened cream cheese blends smoothly, creating a creamy, lump-free filling. Take it out of the refrigerator about 30 minutes before you start, or microwave in 10-second intervals until soft but not melted.
• Cool the White Chocolate: Be sure the white chocolate has cooled slightly before adding it to the filling. Adding hot chocolate can cause the cream cheese to separate.
• Avoid Over-Mixing: Mixing the filling too much can incorporate excess air, which can cause the cheesecake to rise and fall, leading to cracks. Mix each ingredient until just combined.
• Line the Pan with Parchment Paper: This step helps release the cheesecake easily from the pan, preventing it from sticking to the sides and helping maintain a smooth edge.
• Refrigerate for Best Results: Allowing the cheesecake to set in the refrigerator for at least 4 hours (or ideally overnight) enhances the texture and flavor. This patience is worth it for the perfect slice!

Storage Tips

• Refrigerating: Store any leftover cheesecake covered in the refrigerator for up to 5 days. For the best taste, keep the cheesecake covered tightly to prevent it from absorbing any other flavors.
• Freezing: This cheesecake can be frozen for longer storage. To freeze, wrap individual slices in plastic wrap and then in aluminum foil, or store them in an airtight container. Cheesecake will keep in the freezer for up to 2 months. When ready to serve, thaw slices in the refrigerator overnight.
• Serving Tip: For the best presentation, wait until just before serving to add the fresh strawberries and drizzle with melted white chocolate. This keeps the strawberries fresh and the chocolate drizzle looking beautiful.

Conclusion

White Chocolate Strawberry Cheesecake is a dessert that brings together the creamy richness of cheesecake with the sweet and fruity brightness of strawberries. This recipe makes an indulgent, show-stopping dessert that’s perfect for special occasions or whenever you’re in the mood for a treat. With a simple graham cracker crust, a rich white chocolate cheesecake filling, and a fresh strawberry topping, every slice offers a balanced, delicious experience. By following a few simple tips and being mindful of the ingredients, you can make this dessert a masterpiece to share and savor.

Try this recipe out and enjoy a taste of elegance with each creamy, fruity bite!