White chocolate cheesecake with strawberries
No-Bake White Chocolate Cheesecake with Strawberries
Ingredients:
For crust:
1½ c. graham cracker crumbs
1 stick unsalted butter, melted
¼ c. granulated sugar
½ tsp. pure vanilla extract
Pinch of sea salt
For filling:
7 oz. white chocolate, finely chopped
1 lb. cream cheese, at room temperature
1 c. confectioners’ sugar
1 tsp. pure vanilla extract
¼ tsp. finely grated orange zest
¼ tsp. finely grated lemon zest
1 c. heavy cream
For topping:
Strawberries, sliced or quartered, to top/garnish
Preparation:
In medium bowl, mix graham cracker crumbs with butter, sugar, vanilla and salt until evenly moistened. Press crumbs over bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes. In a microwave-safe bowl, microwave white chocolate on high power in 10-second intervals until just melted. Let cool slightly. In large bowl (or in stand mixer with paddle), beat together cream cheese with confectioners’ sugar, vanilla, orange and lemon zests until smooth. Gradually beat in white chocolate. Set aside. Pour cream into large bowl and whisk at high speed until firm peaks form. Stir 1/3 of whipped cream into cream cheese mixture, then continue to fold in remaining whipped cream until no streaks remain. Spread cheesecake filling over chilled crust in an even layer. Cover with foil and refrigerate for at least 3 hours or overnight. Loosen cheesecake and remove from pan. Slice or quarter strawberries (toss in sugar, if desired). Top cheesecake with strawberries or use to garnish slices. Cut cake into wedges to serve. (Cheesecake can be prepared and refrigerated for up to 3 days. Add strawberries just before serving.)
