Indulge in a sweet escape with our decadent White Chocolate Cheesecake Squares topped with a luscious Strawberry Glaze! Perfect for any occasion, these creamy squares are a delightful fusion of rich white chocolate and tangy strawberries that will have your taste buds dancing. Imagine slicing into a velvety cheesecake, only to reveal a vibrant, glossy glaze that promises a burst of flavor with every bite. Whether you're hosting a dinner party or simply treating yourself, these cheesecake squares are sure to impress. Ready to elevate your dessert game? Let’s dive into this irresistible recipe!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 16 squares
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup powdered sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup strawberries, pureed
- 1/4 cup sugar (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- For the crust, mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Melt white chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until completely smooth.
- Add melted white chocolate to the cream cheese, mixing until fully incorporated. Gradually add powdered sugar, mixing until no lumps remain.
- Beat in eggs one at a time, ensuring each is fully integrated. Add vanilla extract and mix until the batter is silky and uniform.
- Pour the cheesecake mixture over the prepared graham cracker crust, spreading evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to set firmly.
- For the strawberry glaze, blend fresh strawberries and 1/4 cup sugar in a food processor until smooth. Strain to remove seeds if desired.
- Once cheesecake is chilled, pour strawberry glaze over the top, spreading evenly.
- Refrigerate for an additional 30 minutes to allow the glaze to set.
- Using the parchment paper overhang, lift the cheesecake out of the pan and cut into 16 equal squares.
- Serve chilled and garnish with fresh strawberry slices or white chocolate shavings if desired.
Tips
- Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter. This helps avoid lumps and ensures a creamy texture.
- Melt White Chocolate Carefully: When melting white chocolate, do it slowly to prevent burning. Using a double boiler is ideal, but if you use the microwave, melt in 30-second intervals and stir in between.
- Don’t Overmix: When combining the ingredients, mix just until incorporated. Overmixing can introduce air, which may cause the cheesecake to crack during baking.
- Check for Doneness: The cheesecake is done when the edges are lightly golden and the center is slightly jiggly. It will continue to set as it cools.
- Chill Thoroughly: Allow the cheesecake to cool completely before refrigerating for at least 2 hours. This helps it firm up nicely, making it easier to cut into squares.
- Fresh Strawberry Glaze: For the best flavor, use ripe, fresh strawberries for the glaze. If you prefer a smoother texture, strain the puree to remove seeds.
- Garnish for Presentation: Add a touch of elegance by garnishing your cheesecake squares with fresh strawberry slices or delicate shavings of white chocolate before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
