Description
This indulgent white chocolate cheesecake is topped with a light and fluffy strawberry mousse, making it the perfect dessert for any special occasion. The creamy cheesecake pairs wonderfully with the fresh strawberry topping.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
For the cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips, melted
For the strawberry mousse topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
- Make the Cheesecake: In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate until fully incorporated.
- Bake the Cheesecake: Pour the cheesecake batter over the prepared crust. Bake for 40 minutes, or until the center is almost set (it should still have a slight jiggle). Allow the cheesecake to cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Let it cool for 1 hour longer, then refrigerate overnight to fully set.
- Prepare the Strawberry Mousse: In a medium bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold in the chopped fresh strawberries.
- Assemble the Cake: Once the cheesecake is fully chilled, spread the strawberry mousse evenly over the top of the cheesecake.
- Serve and Enjoy: Slice and serve this creamy, decadent cheesecake. Enjoy!
Notes
- For the best results, use high-quality white chocolate for the cheesecake filling.
- Be sure to allow the cheesecake to cool completely before adding the mousse topping to avoid melting the cream.
- This cheesecake can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes