A rich and creamy white chocolate cheesecake topped with a sweet and tangy strawberry sauce, featuring a buttery biscuit crust and smooth, indulgent filling.
Author:Sophia
Prep Time:25 minutes
Cook Time:60 minutes
Total Time:6 hours 30 minutes
Yield:8 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
200 g digestive biscuits, crushed
100 g unsalted butter, melted
500 g cream cheese, softened
200 g white chocolate, melted and slightly cooled
150 g granulated sugar
200 ml heavy cream
3 large eggs
1 teaspoon vanilla extract
250 g fresh strawberries, sliced
80 g granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
Mix crushed biscuits with melted butter and press firmly into the base of a springform pan. Chill for 30 minutes.
Preheat oven to 160°C.
Beat cream cheese and sugar until smooth. Add melted white chocolate and mix well.
Add eggs one at a time, mixing gently after each addition.
Stir in vanilla extract and heavy cream until smooth.
Pour filling over the crust and smooth the top.
Bake for 50–60 minutes until the center is slightly set with a gentle wobble.
Turn off oven, leave door slightly open, and let cheesecake cool gradually.
Refrigerate for at least 4 hours or overnight.
For topping, cook strawberries, sugar, and lemon juice until softened, then stir in cornstarch mixture and cook until thickened. Cool completely.
Spread topping over chilled cheesecake, slice, and serve.
Notes
Use high-quality white chocolate for best flavor.
Swap strawberries with raspberries or mixed berries.
Use chocolate cookies for a different crust variation.
Allow cheesecake to cool slowly to prevent cracks.
Store in refrigerator for up to 4 days or freeze for up to 2 months.