Baked Strawberry White Chocolate Cheesecake
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
¼ cup granulated sugar
6 tbsp melted butter
For the filling:
600g (about 3 cups) cream cheese, softened
1 cup granulated sugar
3 large eggs
200g white chocolate, melted
½ cup sour cream
1 tsp vanilla extract
1 cup fresh strawberries, chopped
For the topping (optional):
Strawberry jam or sauce
Fresh strawberries
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Instructions:
1. Prepare the crust:
Preheat oven to 160°C (325°F).
Mix the crumbs, sugar, and butter until well combined.
Press firmly into the bottom of a springform pan (22–23 cm).
Bake for 10 minutes. Let it cool.
2. Make the filling:
Beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla, sour cream, and melted white chocolate.
Fold in chopped strawberries.
3. Bake the cheesecake:
Pour the filling over the crust.
Bake in a water bath (wrap the pan in foil and place it in a larger tray filled with hot water) for 50–60 minutes, or until center is just set.
Turn off the oven, leave the door slightly open, and let the cake cool inside for 1 hour.
4. Chill & serve:
Refrigerate for at least 4 hours or overnight.
Before serving, top with strawberry jam and fresh strawberries if desired.
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