Ah, white chocolate strawberry cheesecake—rich, creamy, and fruity! It’s a showstopper dessert but surprisingly doable at home. Here’s a clear recipe:
Ingredients (for 8 servings)
For the crust:
- 200 g graham crackers or digestive biscuits, crushed
- 100 g butter, melted
- 2 tablespoons sugar
For the filling:
- 400 g cream cheese, softened
- 150 g white chocolate, melted and slightly cooled
- 100 g sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 150 ml heavy cream
For the topping:
- 200 g fresh strawberries, sliced
- 2–3 tablespoons strawberry jam (optional, for glaze)
Instructions
- Prepare the crust:
- Mix crushed biscuits with melted butter and sugar.
- Press into the bottom of a springform pan (≈23 cm/9-inch). Chill in the fridge while preparing the filling.
- Make the filling:
- Beat cream cheese and sugar until smooth.
- Add melted white chocolate, vanilla, and eggs, mixing gently.
- Fold in the heavy cream until smooth and creamy.
- Bake:
- Pour filling over the crust.
- Bake at 160°C (320°F) for 50–60 minutes, until the center is just set. Let it cool slightly, then refrigerate for at least 4 hours (preferably overnight).
- Add topping:
- Arrange sliced strawberries on top.
- Optional: warm the jam slightly and brush over strawberries for a shiny glaze.
- Serve chilled—cut with a hot knife for clean slices.
If you want, I can also give a no-bake version that’s faster but still creamy and decadent—it uses whipped cream and gelatin instead of baking. Do you want that version?
