White Chocolate Strawberry Cheesecake – Shortbread Crust with a White Chocolate and Fresh Strawberry Cheesecake. Topped with White Chocolate Ganache, Whipped Cream and a White Chocolate Covered Strawberry. See you at the Cabin
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
Preheat your oven to 325°F (165°C).
In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar for the crust. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
In a separate bowl, beat the softened cream cheese until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, and mix until well combined.
Add eggs one at a time, mixing well after each addition, until the batter is creamy and smooth.
Gently fold in the diced strawberries into the cream cheese mixture.
Pour the filling over the crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for about an hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Before serving, arrange the sliced strawberries on top of the cheesecake and drizzle melted white chocolate over them.
Remove the cheesecake from the springform pan, slice, and enjoy!
Remember to refrigerate any leftovers. Enjoy your delicious White Chocolate Strawberry Cheesecake!