White Chocolate Strawberry Cheesecake

Ingredients:

For the crust:

• 200g digestive biscuits (or graham crackers), crushed
• 100g unsalted butter, melted

For the filling:

• 200g white chocolate, chopped
• 500g cream cheese, softened
• 100g granulated sugar
• 1 tsp vanilla extract
• 200ml heavy cream (chilled)
• 2 eggs

For the strawberry topping:

• 250g fresh strawberries, sliced
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

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Preparation :

1. Make the crust:
   • Mix crushed biscuits with melted butter until well combined.
   • Press into the base of a springform pan (about 20cm/8 inches).
   • Chill in the fridge while preparing the filling.
2. Prepare the filling:
   • Melt white chocolate gently over a double boiler or in the microwave (30-second intervals).
   • In a large bowl, beat cream cheese and sugar until smooth.
   • Add vanilla, then mix in the melted white chocolate.
   • In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
   • Add eggs one at a time, mixing gently after each.
3. Bake the cheesecake:
   • Preheat oven to 160°C (320°F).
   • Pour the filling into the crust.
   • Bake for about 50–60 minutes or until just set (center may still jiggle slightly).
   • Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
   • Chill in the fridge for at least 4 hours or overnight.
4. Make the strawberry topping:
   • In a saucepan, combine strawberries, sugar, lemon juice, and (optional) cornstarch.
   • Cook over medium heat until thickened and glossy (about 5–7 minutes).
   • Let cool, then pour over the chilled cheesecake.

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Optional:

Garnish with white chocolate curls or fresh mint leaves before serving.