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White Chocolate Strawberry Cheesecake

A delightful dessert combining creamy cheesecake with the sweet taste of strawberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Crushed to fine crumbs.
  • 0.5 cups unsalted butter, melted Used to bind the crust.
For the cheesecake filling
  • 1 cup white chocolate chips Melted and cooled before adding.
  • 16 oz cream cheese, softened Room temperature for easy mixing.
  • 0.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream Whipped before folding in.
  • 1 cup strawberries, pureed Used in layering the cheesecake.
For topping
  • 1 cup whole strawberries Fresh for decoration.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and allow to cool.
  3. Melt the white chocolate in a microwave or double boiler and set aside to cool.
  4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
  5. Add the melted white chocolate and mix until combined.
  6. In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Assembly
  1. Pour half of the cheesecake mixture over the cooled crust, then swirl in the strawberry puree. Add the remaining cheesecake mixture on top.
  2. Refrigerate for at least 4 hours or overnight to set.
Serving
  1. Before serving, top with fresh strawberries and whipped cream if desired.

Notes

Store any leftovers in an airtight container in the refrigerator. The cheesecake can be kept for up to 5 days. If freezing, wrap well in plastic wrap and then aluminum foil. Thaw in the refrigerator before serving.