White Chocolate Strawberry Cheesecake (Graham Cracker Crust)
A creamy white chocolate cheesecake loaded with fresh strawberries, finished with a simple strawberry-and-chocolate topping. Perfect for parties, holidays, or an elegant dessert night at home.
Ingredients
Crust
- 1 ½ cups crushed graham crackers
- ⅓ cup butter, melted
- ¼ cup granulated (refined) sugar
Filling
- 450 g (16 oz) cream cheese, softened
- 1 cup white chocolate, melted and cooled slightly
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup fresh strawberries, chopped
Topping
- ½ cup fresh strawberries, chopped
- ¼ cup white chocolate chips, melted
- Strawberry jam (to taste)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand.
- Press into the pan: Firmly press the crust mixture into the bottom of a 9-inch pan, smoothing it into an even layer.
- Beat the cream cheese: In a separate bowl, whisk or beat the softened cream cheese until silky and lump-free.
- Add flavor and sweetness: Mix in the melted white chocolate, sugar, and vanilla until fully blended.
- Add the egg: Beat in the egg and mix until just incorporated.
- Fold in strawberries: Gently stir in the chopped strawberries to keep them intact.
- Fill the pan: Pour the cheesecake filling over the crust and spread it evenly.
- Bake: Cook for 45–50 minutes, until the center is set and the edges look firm.
- Cool gradually: Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, for the best texture.
- Finish and serve: Before serving, spread a little strawberry jam on top, then drizzle with melted white chocolate chips and sprinkle with fresh chopped strawberries.
Time & Nutrition
- Prep time: 20 minutes
- Cook time: 50 minutes
- Total time: 70 minutes + cooling/chilling
- Calories: ~420 kcal per serving
- Servings: Not specified
Enjoy.
