🥣 Instructions
1️⃣ Make the Crust
- Mix crushed cookies with melted butter and sugar.
- Press firmly into the bottom of a springform pan.
- Bake at 350°F / 175°C for 8 minutes.
- Let cool.
2️⃣ Prepare the Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Pour in vanilla and lemon juice.
- Fold in the melted white chocolate.
- Whip heavy cream to soft peaks and fold into the batter.
3️⃣ Bake
- Pour filling onto the crust.
- Bake at 325°F / 160°C for 45–55 minutes, until edges are set but the center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill in the fridge for at least 4 hours, preferably overnight.
4️⃣ Make the Strawberry Topping
- Add strawberries, sugar, and lemon juice to a saucepan.
- Cook 3–5 minutes until juicy.
- If you want it thicker, stir in cornstarch slurry and cook 1 more minute.
- Let cool completely.
5️⃣ Assemble
- Pour cooled strawberry sauce over the chilled cheesecake.
- Add fresh strawberry halves for decoration.
- Slice and enjoy the creamy, fruity heaven! 🍓🤍
💡 Tips for the Best White Chocolate Cheesecake
✔ Use real white chocolate (not candy melts)
✔ Don’t overmix after adding eggs
✔ Cool slowly to avoid cracks
✔ Serve cold for perfect slices
If you want, I can also create:
✨ A WordPress-ready version
✨ A viral Facebook caption
✨ A 20-second video script
✨ A no-bake version
Just tell me!
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