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Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted and slightly cooled
- 1/2 cup sour cream
- 1 cup chopped fresh strawberries
- For the Topping (optional):
- Fresh strawberry slices
- White chocolate shavings
- Strawberry sauce or compote
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form a crust.
- Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Fold in the melted white chocolate, followed by the sour cream. Mix until well combined.
- Gently fold in the chopped strawberries, being careful not to overmix.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks on the surface of the cheesecake.
- Bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. This helps the cheesecake cool slowly and prevents cracking.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to allow the flavors to develop.
- Add the Toppings (Optional):
- Before serving, top the cheesecake with fresh strawberry slices, white chocolate shavings, or a strawberry sauce for extra flavor and presentation.
- Slice and Serve:
- Carefully remove the sides of the springform pan and slice the cheesecake with a sharp knife, wiping the blade clean between cuts for a smooth finish. Enjoy!
Tips for Success:
- Use Room Temperature Ingredients:
- Let the cream cheese, eggs, and sour cream come to room temperature before mixing. This ensures a smooth, lump-free filling.
- Prevent Cracks:
- The water bath is key to keeping the cheesecake surface crack-free. Also, avoid overbaking, as the center should still be slightly jiggly when you turn off the oven.
- Chill Thoroughly:
- Allow plenty of time for the cheesecake to chill in the fridge. This will help it set properly and improve the flavor.
- Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just thaw in the fridge overnight before serving.
Conclusion
The White Chocolate Strawberry Cheesecake is a decadent dessert that combines creamy cheesecake, rich white chocolate, and juicy strawberries for an unforgettable flavor. It’s a perfect choice for any special occasion, or simply when you want to treat yourself to something indulgent. With its silky texture and fresh fruit, this cheesecake is sure to impress. Try this recipe and enjoy a slice of pure, delicious decadence!