• For the crust:
• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar
• For the filling:
• 16 oz (450g) cream cheese, softened
• 1 cup white chocolate chips, melted and cooled
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• 1 cup fresh strawberries, diced
• For the topping:
• ½ cup fresh strawberries, sliced
• ¼ cup white chocolate chips, melted
• Preheat your oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
• Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.
• Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.
• Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.
• Turn off the oven and let the cheesecake cool gradually inside for about an hour.
• Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes + cooling time | Kcal: 420 kcal | Servings: 8

By Admin

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