Ingredients
- Graham crackers: 1 1/2 cups crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/4 cups
- Large eggs: 4
- White chocolate: 12 ounces, melted and cooled slightly
- Vanilla extract: 1 teaspoon
- Fresh strawberries: 1 pound, hulled and sliced
Instructions
- Step 1: Preheat oven to 325°F (160°C). Combine crushed graham crackers and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and melted white chocolate until well combined.
- Step 3: Gently fold in half of the sliced strawberries into the cheesecake batter.
- Step 4: Pour the cheesecake batter over the prepared graham cracker crust.
- Step 5: Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight. Before serving, garnish with remaining fresh strawberries.
Notes
- For optimal flavor, store the cheesecake in an airtight container in the refrigerator for up to 3 days.
- This cheesecake is best served chilled, so there is no need to reheat, but letting it sit at room temperature for 15 minutes before serving will enhance the flavors.
- Garnish each slice with a dollop of whipped cream and a sprig of mint for an elegant presentation.
- To prevent cracks, ensure your cream cheese is fully softened and avoid overbaking the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American