Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Eggs: 3 large
- White chocolate, melted: 6 ounces
- Strawberry puree: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
- Step 3: Stir in the melted white chocolate, strawberry puree, and vanilla extract until well combined.
- Step 4: Pour the cheesecake batter over the graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar.
Notes
- To prevent cracking, cool the cheesecake gradually in the oven.
- This cheesecake is best served chilled; no reheating is necessary.
- Garnish each slice with fresh strawberries and a sprig of mint for an elegant presentation.
- Be sure your cream cheese is fully softened to avoid lumps in your cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American