Description
Creamy white chocolate strawberry cheesecake promises a luxurious dessert experience that blends silky textures with bold berry notes. Sweet strawberry swirls and rich white chocolate create an irresistible harmony you cannot resist savoring slice by delightful slice.
Ingredients
Scale
Crust:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (57 grams) butter, melted
Filling:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) sugar
- 3 large eggs
- 1 cup (170 grams) white chocolate chips, melted
- 1 teaspoon vanilla extract
Topping:
- 1 cup (150 grams) fresh strawberries, sliced
Instructions
- Prepare the oven at 325°F (165°C) and create a buttery graham cracker foundation by combining crumbs with melted butter, pressing firmly into a springform pan. Bake the crust for 10 minutes until lightly golden.
- Whip cream cheese and sugar until velvety smooth, then incorporate melted white chocolate and vanilla extract, ensuring a uniform and creamy consistency.
- Gently fold eggs into the mixture, one at a time, carefully blending after each addition to maintain a silky texture without overmixing.
- Delicately pour the white chocolate cheesecake batter over the pre-baked crust, spreading evenly to create a level surface.
- Bake for 50-60 minutes, monitoring until the center appears set but still slightly jiggly. The cheesecake will continue to firm up during cooling.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours to achieve optimal texture and flavor development.
- Before serving, artfully arrange fresh, vibrant strawberries on top of the chilled cheesecake to add a burst of color and complementary fruity flavor.
Notes
- Bake the crust briefly to help it set firmly and prevent soggy bottoms, creating a crisp foundation for the creamy filling.
- Soften cream cheese at room temperature beforehand to ensure a smooth, lump-free mixture that blends perfectly with other ingredients.
- Melt white chocolate carefully using a double boiler or microwave in short bursts, stirring frequently to prevent burning and maintain a silky texture.
- When adding eggs, mix gently and avoid overbeating to keep the cheesecake’s texture light and prevent cracking during baking.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 530 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 120 mg