Chocolate Strawberry Cheesecake

 

Ingredients
For the crust:

• 2 cups (200g) graham cracker crumbs
• 1/2 cup (120g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

For the filling:

• 3 cups (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 8 oz (225g) white chocolate, melted
• 1/2 cup (120ml) heavy cream

For the topping:

• 2 cups (300g) fresh strawberries, sliced
• 1/4 cup (50g) strawberry jam, warmed

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan
2. Bake for 10 minutes, then set aside to cool.
3. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Stir in the melted white chocolate and heavy cream until fully incorporated.
4. Assemble and bake: Pour the filling over the cooled crust and smooth the top.
5. Place the pan in a water bath and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
6. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
7. Chill and add topping: Refrigerate the cheesecake for at least 4 hours or overnight.
8. Arrange the sliced strawberries on top and brush with warmed strawberry jam for a glossy finish.