👩🍳 Instructions
1. Preheat oven to 160°C (320°F). Grease and line a springform pan (8 or 9 inch).
2. Make the crust:
- Combine crushed biscuits, sugar (if using), and melted butter.
- Press evenly into the bottom of the pan.
- Bake for 8–10 minutes. Let cool while you prepare the filling.
3. Make the filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well.
- Mix in sour cream and vanilla.
- Gently fold in melted white chocolate until smooth.
4. Add strawberry swirl (optional):
- In a small pan, heat strawberries, sugar, and lemon juice until soft.
- Mash lightly and simmer for 5 minutes. Thicken with a bit of cornstarch if needed.
- Let cool, then swirl some into the cheesecake batter before baking.
5. Assemble and bake:
- Pour the cheesecake filling over the crust.
- If using strawberry swirl, drop spoonfuls and swirl with a knife.
- Bake for 50–60 minutes, until center is just set.
- Let cool completely, then chill in fridge for at least 4 hours (or overnight).
6. Top and serve:
- Top with fresh strawberries or a glossy strawberry sauce before serving.
- Optionally drizzle with more melted white chocolate.
💡 Tips:
- Use high-quality white chocolate for best flavor.
- A water bath (bain-marie) helps prevent cracks.
- For a no-bake version, let me know — I’ll give you an easy one too!
Would you like a no-bake version or a mini cheesecake version in cups or jars?
Leave a Reply