White Chocolate Strawberry Cheesecake

Introduction

There’s something magical about the combination of white chocolate and strawberries that makes them a perfect pair. When combined in a creamy cheesecake, it creates a dessert that’s indulgent, elegant, and utterly irresistible. I recently made this White Chocolate Strawberry Cheesecake for a family gathering, and it was an instant hit. The rich, velvety filling with a hint of sweetness from the white chocolate, paired with the fresh, juicy strawberries, left everyone asking for seconds. It’s the kind of dessert that’s both comforting and refined—perfect for any celebration, from birthdays to holidays.

If you love cheesecake but want to try something a little different, this White Chocolate Strawberry Cheesecake is for you. The white chocolate gives the filling a smooth and slightly sweet flavor, which complements the tangy cream cheese perfectly. And the fresh strawberries bring a burst of fruity goodness to every bite. Not to mention, it looks stunning on a dessert table, making it the star of the show. Here’s the recipe, along with everything you need to know to make this delightful cheesecake at home.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar

For the Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup white chocolate chips, melted and cooled
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup fresh strawberries, diced

For the Topping:

• ½ cup fresh strawberries, sliced
• ¼ cup white chocolate chips, melted

Instructions

1. Preheat the Oven:
   Begin by preheating your oven to 325°F (165°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides lightly with butter or cooking spray. This ensures that the cheesecake comes out easily after baking.
2. Prepare the Crust:
   In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are evenly coated. Press the crust mixture firmly into the bottom of the prepared springform pan, making sure it’s spread evenly and packed tightly. Use the back of a spoon or a flat-bottomed glass to press it down. Place the pan in the oven for 10 minutes to set the crust. After 10 minutes, remove the crust from the oven and set it aside to cool.
3. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add the melted white chocolate, granulated sugar, and vanilla extract. Beat again until everything is fully combined and the mixture is light and smooth.
4. Add the Eggs:
   Add the eggs one at a time, mixing well after each addition. Be sure to mix until just combined to avoid over-beating the batter, which can cause cracks in the cheesecake during baking.
5. Fold in the Strawberries:
   Gently fold in the diced fresh strawberries into the batter. This adds a burst of fruity flavor that pairs perfectly with the richness of the white chocolate and cream cheese.
6. Pour and Bake:
   Pour the cheesecake filling into the prepared crust, spreading it out evenly with a spatula. Place the cheesecake in the oven and bake for about 45-50 minutes. The edges should be set, but the center may still have a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracking.
7. Chill the Cheesecake:
   After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate it for at least 4 hours or overnight. This chilling step helps the cheesecake set properly and allows the flavors to meld.
8. Prepare the Topping:
   Once the cheesecake is fully chilled, prepare the topping. Slice the remaining strawberries and set them aside. In a microwave-safe bowl, melt the remaining white chocolate chips in the microwave, stirring every 20 seconds until smooth.
9. Assemble and Serve:
   Once the cheesecake is chilled, remove it from the springform pan. Arrange the sliced strawberries on top, and drizzle the melted white chocolate over them. Slice and serve chilled for a refreshing, decadent treat!

Nutrition Facts (Per Serving)

• Serving Size: 1 slice (based on 8 servings)
• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 6g
• Carbohydrates: 42g
• Fiber: 1g
• Sugar: 32g
• Protein: 6g
• Cholesterol: 115mg
• Sodium: 240mg

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 70 minutes + cooling time (4 hours minimum)

How to Serve

• Chilled: This cheesecake is best served cold after a few hours of refrigeration. It holds up beautifully when chilled and has a smooth, creamy texture that melts in your mouth.
• Garnish: Top each slice with fresh strawberries and a drizzle of melted white chocolate for extra elegance.
• Slice Sizes: Slice into 8 pieces for a perfect serving size, or slice into smaller pieces for bite-sized treats at parties or gatherings.

Additional Tips

1. Soften the Cream Cheese: Be sure to soften the cream cheese before mixing it. Softened cream cheese mixes much better and creates a smoother filling.
2. Use Room Temperature Eggs: Eggs should be at room temperature for the best texture in the cheesecake batter. Take them out of the fridge 30 minutes before baking.
3. Don’t Overmix: Overmixing the cheesecake batter can cause air bubbles and cracks while baking. Mix just until everything is combined.
4. Chill Overnight: If you have time, chill the cheesecake overnight. It enhances the flavor and ensures the cheesecake is fully set before serving.
5. Extra Topping Options: Try adding a sprinkle of crushed graham cracker crumbs or drizzle some strawberry syrup for an extra layer of flavor.

Recipe Variations

• Fruit Toppings: Try other fresh berries like blueberries, raspberries, or blackberries as a topping for a colorful twist.
• Chocolate Crust: For chocolate lovers, swap out the graham crackers for chocolate cookie crumbs to create a rich, chocolatey crust.
• Mini Cheesecakes: Make individual-sized cheesecakes by dividing the crust and filling into muffin tin cups or mini springform pans.
• Caramel Drizzle: For a sweet contrast, drizzle caramel sauce on top of the white chocolate and strawberries.

Serving Suggestions

• With Coffee or Tea: Serve alongside a warm cup of coffee or herbal tea for a delightful after-dinner treat.
• At Parties: This cheesecake is perfect for holiday gatherings, birthdays, or dinner parties. It’s both beautiful and delicious.
• As a Special Occasion Dessert: White Chocolate Strawberry Cheesecake is an elegant dessert that makes any occasion feel extra special.

Freezing and Storage

• Freezing: This cheesecake freezes well. To freeze, cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator for several hours before serving.
• Storing: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or foil, for up to 5 days.

FAQ Section

1. Can I use frozen strawberries instead of fresh?
   Yes, you can use frozen strawberries, but fresh strawberries will give the best texture and flavor.
2. Can I make this cheesecake gluten-free?
   Yes! Use gluten-free graham crackers or a gluten-free cookie crust to make this cheesecake gluten-free.
3. How do I know when the cheesecake is done baking?
   The cheesecake is done when the edges are set, but the center is slightly jiggly. It will firm up as it cools and chills.
4. Can I use dark chocolate instead of white chocolate?
   You can use dark chocolate for a richer flavor, but it will alter the taste of the cheesecake.
5. Is this recipe suitable for vegetarians?
   Yes, this cheesecake is vegetarian, as it contains no meat or animal byproducts other than dairy.
6. Can I use a regular pan instead of a springform pan?
   While a springform pan is best for cheesecakes, you can use a regular round cake pan, but be sure to line it with parchment paper for easy removal.
7. Can I make this cheesecake in advance?
   Yes, this cheesecake is ideal for making ahead. Just allow it to chill in the refrigerator for at least 4 hours, or overnight.
8. How long should I bake the cheesecake?
   Bake for about 45-50 minutes or until the edges are set. The center should remain a little jiggly.
9. How should I serve this cheesecake?
   Serve the cheesecake chilled, topped with fresh strawberries and drizzled white chocolate.
10. What can I do if the cheesecake cracks?
    If your cheesecake cracks, don’t worry! It will still taste delicious. Cover it with the strawberry topping to hide the cracks.

Conclusion

This White Chocolate Strawberry Cheesecake is a luxurious dessert that combines rich flavors and beautiful presentation. It’s perfect for any occasion, whether you’re hosting a special dinner or simply treating yourself and your family to something sweet. With its creamy filling, buttery crust, and fresh strawberry topping, it’s bound to impress anyone who takes a bite. Give it a try, and you might just find it becoming a new family favorite!

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