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White Chocolate Strawberry Cheesecake

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This White Chocolate Strawberry Cheesecake is a delicious and decadent dessert that combines the creamy richness of cheesecake with the sweet, tangy flavor of strawberries and the smooth sweetness of white chocolate.

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • 16 oz cream cheese, softened
  • 1 cup white chocolate chips
  • 1 cup sour cream
  • ½ cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped
  • Extra strawberries for topping

Instructions

  1. Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper.
  2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
  3. Bake the crust in the preheated oven for 8-10 minutes, then remove it from the oven and let it cool while you prepare the filling.
  4. In a heatproof bowl, melt the white chocolate chips. You can do this by microwaving them in 20-second intervals, stirring in between, until smooth and melted. Set aside to cool slightly.
  5. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, sour cream, and vanilla extract, mixing until combined.
  6. Add the eggs one at a time, beating after each addition.
  7. Gradually mix in the melted white chocolate until fully incorporated.
  8. Gently fold in the chopped strawberries into the cheesecake mixture.
  9. Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
  10. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for an hour.
  11. Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for best results.
  12. Top with additional fresh strawberries before serving.

Notes

  • To make it gluten-free, use gluten-free graham crackers or ground nuts for the crust.
  • Frozen strawberries can be used, but be sure to thaw and drain them to avoid extra moisture.
  • This cheesecake can be made ahead of time and stored in the refrigerator for 4-5 days.
  • If freezing, store tightly wrapped and thaw in the fridge for a few hours before serving.

Nutrition

Find it online: https://yumntasty.com/white-chocolate-strawberry-cheesecake/