White Chocolate Strawberry Cheesecake

Here’s a delicious White Chocolate Strawberry Cheesecake recipe for you! It’s creamy, rich, and bursting with fresh strawberries — perfect for any special occasion or just a sweet treat.

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White Chocolate Strawberry Cheesecake

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the filling:

• 16 oz (450g) cream cheese, softened

• ½ cup granulated sugar

• 8 oz (225g) white chocolate, melted and slightly cooled

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 1 cup fresh strawberries, diced (plus extra for topping)

For the topping:

• ½ cup strawberry jam or preserves

• Fresh strawberries, sliced

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Instructions:

1. Preheat oven: to 325°F (160°C).

2. Prepare the crust:

   • Mix graham cracker crumbs, sugar, and melted butter until evenly combined.

   • Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.

   • Bake for 10 minutes, then remove and let cool.

3. Make the filling:

   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.

   • Slowly add the melted white chocolate and mix until fully combined.

   • Add eggs one at a time, beating well after each addition.

   • Mix in vanilla extract and sour cream.

   • Gently fold in the diced strawberries.

4. Bake the cheesecake:

   • Pour the filling over the cooled crust in the springform pan.

   • Bake for about 50-60 minutes, or until the center is almost set (it will still slightly jiggle).

   • Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.

5. Chill:

   • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

6. Add topping:

   • Warm the strawberry jam slightly and spread it over the top of the chilled cheesecake.

   • Decorate with fresh sliced strawberries.

7. Serve and enjoy!

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the filling:

• 16 oz (450g) cream cheese, softened

• ½ cup granulated sugar

• 8 oz (225g) white chocolate, melted and slightly cooled

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 1 cup fresh strawberries, diced (plus extra for topping)

For the topping:

• ½ cup strawberry jam or preserves

• Fresh strawberries, sliced

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Instructions:

1. Preheat oven: to 325°F (160°C).

2. Prepare the crust:

   • Mix graham cracker crumbs, sugar, and melted butter until evenly combined.

   • Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.

   • Bake for 10 minutes, then remove and let cool.

3. Make the filling:

   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.

   • Slowly add the melted white chocolate and mix until fully combined.

   • Add eggs one at a time, beating well after each addition.

   • Mix in vanilla extract and sour cream.

   • Gently fold in the diced strawberries.

4. Bake the cheesecake:

   • Pour the filling over the cooled crust in the springform pan.

   • Bake for about 50-60 minutes, or until the center is almost set (it will still slightly jiggle).

   • Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.

5. Chill:

   • Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

6. Add topping:

   • Warm the strawberry jam slightly and spread it over the top of the chilled cheesecake.

   • Decorate with fresh sliced strawberries.

7. Serve and enjoy!