White Chocolate Strawberry Cheesecake is a delightful dessert that combines creamy cheesecake with the sweetness of strawberries and the luxurious taste of white chocolate. It’s perfect for celebrations, special occasions, or simply when you want to treat yourself. This recipe is simple to follow and produces a rich and satisfying cheesecake that is sure to impress family and friends.

how to make White Chocolate Strawberry Cheesecake

Ingredients:

1 1/2 cups crushed graham crackers
1/4 cup unsalted butter, melted
2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
3 packages (8 ounces each) cream cheese, softened
1 cup white chocolate chips, melted
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
Whipped cream for garnish
Fresh strawberry slices for garnish

Directions:

Preheat oven to 325°F (160°C).
Mix crushed graham crackers and melted butter; press into the bottom of a 9-inch springform pan to form the crust.
In a small saucepan, cook strawberries and 1/4 cup sugar over medium heat until soft and syrupy, about 10 minutes. Set aside to cool.
In a large bowl, beat cream cheese until smooth. Add melted white chocolate, 3/4 cup sugar, and vanilla extract; mix well.
Add eggs one at a time, mixing just until incorporated.
Pour half of the cream cheese mixture over the crust. Spoon half of the strawberry mixture over the top. Repeat layers.
Bake for 55-60 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake; cool for 1 hour longer. Refrigerate overnight.
Garnish with whipped cream and fresh strawberry slices before serving.

how to serve White Chocolate Strawberry Cheesecake

Serve White Chocolate Strawberry Cheesecake chilled. You can slice it into wedges and place on dessert plates. Top each slice with a dollop of whipped cream and a few fresh strawberry slices for an extra touch. It’s a beautiful dessert that looks as good as it tastes!

how to store White Chocolate Strawberry Cheesecake

Store any leftover cheesecake in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake. Just be sure to wrap it well, and it can last for up to 3 months in the freezer.

tips to make White Chocolate Strawberry Cheesecake

Make sure your cream cheese is at room temperature for easy mixing.
For best results, use high-quality white chocolate.
Do not open the oven while baking, as this can cause the cheesecake to crack.
If the top cracks slightly, you can cover it with whipped cream and strawberries to hide it!

variation

You can add different fruits like blueberries or raspberries to the cheesecake for a mixed berry flavor. Alternatively, you can use a chocolate cookie crust instead of graham crackers for a richer taste.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using them.

2. How long does it take to cool the cheesecake?
After baking, let the cheesecake cool on a wire rack for at least 1 hour and then refrigerate it overnight for the best texture.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just keep it refrigerated until you are ready to serve.

White Chocolate Strawberry Cheesecake

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Ingredients

1 1/2 cups crushed graham crackers
1/4 cup unsalted butter melted
2 cups fresh strawberries hulled and sliced
1/4 cup sugar
3 packages 8 ounces each cream cheese, softened
1 cup white chocolate chips melted
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
Whipped cream for garnish
Fresh strawberry slices for garnish

Instructions

Preheat oven to 325°F (160°C).
Mix crushed graham crackers and melted butter; press into the bottom of a 9-inch springform pan to form the crust.
In a small saucepan, cook strawberries and 1/4 cup sugar over medium heat until soft and syrupy, about 10 minutes. Set aside to cool.
In a large bowl, beat cream cheese until smooth. Add melted white chocolate, 3/4 cup sugar, and vanilla extract; mix well.
Add eggs one at a time, mixing just until incorporated.
Pour half of the cream cheese mixture over the crust. Spoon half of the strawberry mixture over the top. Repeat layers.
Bake for 55-60 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake; cool for 1 hour longer. Refrigerate overnight.
Garnish with whipped cream and fresh strawberry slices before serving.