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White Chocolate & Strawberry Cheesecake

White Chocolate & Strawberry Cheesecake
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Enjoy the luscious White Chocolate & Strawberry Cheesecake, a creamy, elegant dessert that perfectly balances the sweet depth of white chocolate with the vibrant freshness of strawberries. Ideal for celebrations or a special treat, this cheesecake features a buttery graham cracker crust, silky filling, and a stunning strawberry topping.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar

For the Filling

  • 24 oz (680g) cream cheese, softened
  • 8 oz (225g) white chocolate, melted
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup heavy cream

For the Topping

  • 1 pint fresh strawberries, sliced
  • Optional: 1 tablespoon sugar (for macerating strawberries)
  • Optional: 1 teaspoon lemon juice (for macerating strawberries)

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs, then mix with melted butter and sugar until combined. Press the mixture evenly into the bottom of a springform pan. Bake at 350°F (175°C) for 8-10 minutes to set the crust, then let cool.
  2. Melt the White Chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring often to ensure a smooth consistency without burning.
  3. Make the Filling: Beat the softened cream cheese with sugar until fluffy. Add the melted white chocolate, vanilla extract, and lemon juice, mixing until fully incorporated. Whip the heavy cream separately until soft peaks form, then gently fold it into the cream cheese mixture to lighten the texture.
  4. Assemble and Bake: Pour the filling over the cooled crust and smooth the top. Bake in a water bath at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for best results.
  5. Add the Strawberries: Just before serving, top the cheesecake with fresh sliced strawberries. For extra juiciness, macerate the strawberries in sugar and lemon juice for 15-20 minutes beforehand, then drain excess liquid.

Notes

  • Always bring cream cheese to room temperature to avoid lumps in the filling.
  • Bake the cheesecake slowly at a low temperature using a water bath for a smooth, crack-free texture.
  • Refrigerate the cheesecake overnight to enhance flavor and texture.
  • Use ripe, firm strawberries for the freshest topping.
  • Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.
  • Store leftovers in an airtight container in the fridge for up to 4-5 days.
  • Freeze wrapped cheesecake for up to 2 months; thaw overnight in the fridge before serving.
  • This cheesecake is best served chilled; if desired slightly warmed, let it sit at room temperature for 10-15 minutes.

Nutrition

Keywords: white chocolate cheesecake, strawberry cheesecake, creamy cheesecake, baked cheesecake, fruit cheesecake

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