Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well combined, then press into the bottom of a 9-inch springform pan.
- In another bowl, beat the softened cream cheese until smooth, then add melted and cooled white chocolate, granulated sugar, and vanilla extract. Mix until combined.
- Add the eggs one at a time, mixing well after each addition, then gently fold in the diced strawberries.
- Pour the filling over the prepared crust and bake for about 45-50 minutes, until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the oven for about an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, top with sliced strawberries and drizzle with melted white chocolate.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 120mgSodium: 270mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 6mg
Notes
Using room-temperature ingredients helps achieve a smooth filling. A water bath can prevent cracks in the cheesecake. You can substitute the graham cracker crumbs with cookie crumbs or digestive biscuits. Fresh or frozen strawberries both work; if using frozen, thaw and dry them first. Wrap tightly for refrigeration or freezing to keep flavors fresh; it stays good in the fridge for 5 days and in the freezer for 3 months.
Tried this recipe?Let us know how it was!