White Chocolate Strawberry Cheesecake

Preheat your oven to 350°F (175°C).

In a bowl, combine crushed graham crackers, melted butter, and refined sugar. Mix until everything is well incorporated.

Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread and compacted.

Make the Filling:

In a separate bowl, beat the softened cream cheese until smooth and creamy.

Add the melted white chocolate, granulated sugar, and vanilla extract. Mix until combined.

Add the egg and mix well after each addition.

Gently fold in the chopped strawberries.

Assemble and Bake:

Pour the cheesecake filling into the prepared crust and spread it evenly.

Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick comes out clean.

Once done, turn off the oven and let the cheesecake cool slowly in the oven for about an hour.

Chill the Cheesecake:

After the cheesecake has cooled, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set.

Add the Toppings:

Before serving, top the cheesecake with chopped fresh strawberries.

Drizzle with melted white chocolate chips for extra indulgence.

Serving and Storage Tips