White Chocolate Strawberry Cheesecake
form
constituents
• Cream • 1 ½ mugs crushed graham crackers • ⅓ mug melted adulation • ¼ mug meliorated sugar • stuffing • 450 g( 16 oz) cream rubbish, softened • 1 mug melted and cooled white chocolate • ½ mug pure sugar • 2 ladles vanilla excerpt • large egg • 1 mug fresh strawberries, diced • Top • ½ mug fresh strawberries, diced • ¼ mug white chocolate chips, melted
Instructions
announcement • Preheat your roaster to 350 °F. •
Mix cracker motes, melted adulation and powdered sugar in a coliseum. Press 9 elevation into the bottom of the shelf to position it. •
In a separate coliseum, beat the soft chem rubbish until smooth. Add melted white chocolate, pulverized sugar and vanilla excerpt and blend until combined. •
Add the eggs one by one and mix well after each addition. Gently fold in the strawberries. •
Pour the admixture you prepared onto the cutlet and spread unevenly.
Singe for 45- 50 twinkles. •
Turn off the roaster and let the cheesecake cool sluggishly over an hour. •
Refrigerate for at least 4 hours or overnight. Add strawberry jam and melted chocolate chips before serving.Preparation time 20 twinkles cuisine time 50 twinkles Total time 70 twinkles cooling time Kcal 420 kcal Servings 8