White Chocolate Strawberry Cheesecake
This exquisite dessert combines rich cream cheese and luscious white chocolate, topped with fresh strawberries for a perfect balance of flavors.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Provides a crunchy, buttery base.
- 0.25 cups 1/4 cup melted butter Adds richness and binds the crust.
For the cheesecake filling
- 3 cups 3 cups cream cheese, softened Lends luxurious creaminess.
- 1 cups 1 cup white chocolate, melted Infuses sweetness and creamy texture.
- 1 cups 1 cup sugar Balances flavors.
- 3 large 3 large eggs Provides structure and stability.
- 1 tsp 1 tsp vanilla extract Enhances overall flavor.
- 1 cups 1 cup sour cream Adds tanginess.
For the strawberries
- 1 cups 1 cup fresh strawberries, chopped Adds freshness and color.
- 2 tbsp 2 tbsp sugar (for strawberries) Intensifies strawberry flavor.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Grease a springform pan with cooking spray or butter.
- In a mixing bowl, combine the graham cracker crumbs and melted butter, then press the mixture into the base of the springform pan.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the melted white chocolate and mix until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the vanilla extract and sour cream until combined.
- Pour the cheesecake batter into the prepared crust and smooth the top.
Baking
- Bake the cheesecake for 50-60 minutes, until the center is set but still slightly jiggly.
Finishing Touches
- Chop the strawberries and toss them with 2 tablespoons of sugar. Let sit for 15 minutes.
- Once baked, cool the cheesecake in the oven for about an hour, then allow it to cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight.
- Before serving, spoon the macerated strawberries over the cheesecake.
Notes
Make ahead for best flavor. Serve with chocolate drizzle or powdered sugar for elegance.