Traditional cheesecakes can be tedious to make, requiring complicated cooking techniques like water baths as well as slow and long baking time. After baking, they need to cool down completely and chilled overnight to set.
This White Chocolate and Strawberry Cheesecake recipe makes the whole process simpler and easier. Using smaller one-serving tins, these cheesecakes bake faster. Chilling time is also lessened to just a couple of hours, so you don't have to wait for forever until you can take a bite of your creations. Here is an easy dessert recipe for White Chocolate and Strawberry Cheesecake:
1 cup Graham cracker crumbs
50ml (2 fl oz) melted butter
75g white chocolate chips
250g cream cheese
4 tbsp double cream
75g caster sugar
1 medium egg
200g strawberries, hulled and sliced
3 tbsp strawberry jam
Preheat the oven to 325°F. Lightly grease four small, deep, loose-bottomed tart tins using cooking spray.
Mix together the graham crackers and melted butter. Divide crust mixture and spoon into the 4 prepared tins. Press mixture firmly using a spoon or the bottom of a glass to create crust in the bottom of each tin. Set aside.
Place the white chocolate chips in a heatproof bowl and set over a pan of simmering water. Stir until melted. Remove from heat.
In another bowl, beat the cream cheese, double cream and caster sugar until smooth. Add the egg and melted chocolate and stir to combine. Spoon mixture over prepared crusts. Bake for 25-30 minutes or until set and lightly browned. Remove from oven and place tins on a wire rack to cool. Chill for one to two hours.
Before serving, combine the fresh strawberries and jam. Remove the cheesecakes from the tins and transfer to a plate. Top with the strawberry mixture. Dust with icing sugar if desired.
Refrigerate any leftover White Chocolate and Strawberry Cheesecake.