Indulge in the decadence of a White Chocolate Strawberry Cheesecake that melts in your mouth with every bite. This exquisite dessert combines the creamy richness of white chocolate with the sweet and tangy flavor of fresh strawberries, all atop a perfectly crunchy graham cracker crust. Whether for a special occasion or simply to satisfy your sweet tooth, this cheesecake is sure to impress.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces white chocolate, melted
- 1/2 cup sour cream
- 1/2 cup heavy cream
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, halved
- White chocolate drizzle (optional)
Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to ensure it is firm and even.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the Filling
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Incorporate the eggs one at a time, beating well after each addition.
- Mix in the melted white chocolate until fully incorporated.
- Finally, add the sour cream and heavy cream, mixing until the filling is smooth and creamy.
3. Bake the Cheesecake
- Pour the filling over the cooled crust.
- Place the springform pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
- Bake for 55-65 minutes, or until the center is set and the top looks slightly dry.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, to fully set.
4. Prepare the Topping
- In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the chilled cheesecake.
- Arrange the halved strawberries on top of the whipped cream, creating a visually appealing design.
- For an extra touch of elegance, drizzle with melted white chocolate.
5. Serve
- Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
- Slice into generous portions and enjoy the perfect blend of creamy cheesecake, rich white chocolate, and fresh strawberries.
Notes and FAQs
Notes:
- Crust Options: You can substitute graham cracker crumbs with digestive biscuits or chocolate cookies for a different flavor.
- White Chocolate: Ensure the white chocolate is completely melted and slightly cooled before mixing it into the filling to avoid curdling.
- Water Bath: Wrapping the springform pan with aluminum foil can prevent water from seeping into the cheesecake.
FAQs:
Q: Can I use low-fat cream cheese? A: Full-fat cream cheese is recommended for the best texture and flavor. Low-fat alternatives may result in a less creamy cheesecake.
Q: How do I store the cheesecake? A: Store the cheesecake in the refrigerator for up to 5 days. You can also freeze it for up to 2 months; just thaw it in the refrigerator before serving.
Q: Can I make this cheesecake ahead of time? A: Yes, this cheesecake is perfect for making ahead. Prepare and chill it a day in advance for the best results.
Conclusion
This White Chocolate Strawberry Cheesecake is a heavenly treat that brings together the rich flavors of white chocolate and the freshness of strawberries. It’s a perfect dessert for any celebration or a delightful indulgence to enjoy with family and friends. Give it a try and experience the bliss in every bite!
