Ingredients

The following ingredients have 11 Servings
  • 1 store-bought or homemade graham cracker pie crust
  • 6 oz good quality white chocolate, (broken into pieces (adjust up to 7 oz or more as desired))
  • 3 tbsp butter, (unsalted )
  • 8 oz package cream cheese, (softened to room temperature )
  • ¼ cup caster or super-fine white Sugar
  • ⅓ cup heavy (double or whipping cream)
  • 5 tbsp strawberry or raspberry jam or preserve, (divided)
  • 1 tsp pure Vanilla Extract
  • 1 pint strawberries, (cleaned, top removed and halved or sliced if preferred)
  • 1 tbsp maple, honey or agave syrup

Instruction

  • If using a homemade graham cracker crust, prepare it ahead and refrigerate while making the rest of the pie. Here’s a recipe for homemade graham cracker crust that you can follow if you wish - https://www.manilaspoon.com/2015/09/yummy-blueberry-cheesecake.html
  • In low heat, melt the butter with the white chocolate. Stir frequently until well blended and smooth. Set aside to cool.
  • In an electric mixer, beat the softened cream cheese, heavy cream, and sugar until smooth, roughly 3-4 minutes. Add the vanilla extract and 3 tablespoons of strawberry or raspberry jam. Mix just until blended. Stir the cooled chocolate mixture into the cream mixture until smooth. Pour the mixture into the prepared crust. Refrigerate until fully set. This can be made 2 days ahead and maybe frozen at this point. Thaw the cheesecake thoroughly before you add the sliced strawberries.
  • Neatly arrange the sliced strawberries on top of the cheesecake. Combine the remaining jam with the maple syrup (or your sweetener of choice) in a small skillet or pan and warm up on low heat on the stovetop. Using a pastry brush, generously glaze the strawberries with the warmed up jam. Serve immediately or continue to refrigerate.