White Chocolate Strawberry Cheesecake

Absolutely! Here’s a detailed recipe for White Chocolate Strawberry Cheesecake with step-by-step directions. This recipe makes a rich, creamy cheesecake with a buttery crust, smooth white chocolate filling, and fresh strawberries.

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Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed finely)

• ¼ cup (50g) granulated sugar

• 6 tablespoons (85g) unsalted butter, melted

For the White Chocolate Filling:

• 16 oz (450g) cream cheese, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs, at room temperature

• 8 oz (225g) white chocolate, chopped

• ½ cup (120ml) heavy cream

For the Strawberry Topping:

• 1 lb (450g) fresh strawberries, hulled and sliced

• ¼ cup (50g) sugar

• 1 teaspoon lemon juice

• 1 tablespoon cornstarch (optional, for thicker topping)

• 2 tablespoons water (if using cornstarch)

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Directions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.

3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Use the bottom of a glass or measuring cup to pack it down evenly.

4. Bake for 10 minutes, then remove and let it cool while preparing the filling.

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Step 2: Make the White Chocolate Filling

1. Melt the white chocolate in a heatproof bowl over simmering water (double boiler method) or in short bursts in the microwave, stirring every 20 seconds until smooth. Set aside to slightly cool.

2. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

3. Gradually add sugar and continue beating until fully incorporated.

4. Beat in vanilla extract.

5. Add eggs, one at a time, beating on low speed until just combined (don’t overmix).

6. Slowly fold in the melted white chocolate.

7. Stir in the heavy cream until fully combined and smooth.

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Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust. Smooth the top with a spatula.

2. Bake at 325°F (160°C) for 50–60 minutes until the edges are set but the center still slightly jiggles.

3. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

4. Refrigerate for at least 4 hours, preferably overnight.

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Step 4: Prepare Strawberry Topping

1. In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices (about 5–7 minutes).

2. Optional: For a thicker glaze, mix cornstarch with water to make a slurry, then add to the strawberries. Cook for another 1–2 minutes until thickened.

3. Let the strawberry topping cool to room temperature.

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Step 5: Assemble

1. Once the cheesecake is fully chilled, spread the strawberry topping evenly over the cheesecake.

2. Garnish with fresh strawberry slices if desired.

3. Release the springform pan, slice, and serve.

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Tips for Success

• Use room temperature ingredients for a smoother, lump-free cheesecake.

• Avoid overmixing after adding eggs to prevent cracks.

• Chill cheesecake for several hours to allow it to fully set.

• For extra flair, drizzle some melted white chocolate over the strawberry topping.