White Chocolate Strawberry Cheesecake

• • 4. Prepare the Strawberry Topping:
       – While the cheesecake is chilling, prepare the strawberry topping. In a medium bowl, combine the 2 cups of fresh sliced strawberries, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice.
       – Stir gently to coat the strawberries in the sugar and lemon juice. Let the mixture sit for about 30 minutes to allow the strawberries to release their juices and create a syrupy consistency.

Serving the Cheesecake

• • 1. Once the cheesecake has fully set and chilled, remove it from the springform pan. Transfer the cheesecake to a serving platter.
    2. Top the cheesecake with the prepared strawberry topping, spreading it evenly over the surface.
    3. Serve the cheesecake chilled. For added flair, you can garnish with additional fresh strawberries or a drizzle of white chocolate sauce if desired.

Serving Suggestions

• • • This cheesecake pairs wonderfully with a cup of coffee or a glass of dessert wine for a special treat.
    • If you prefer a more decadent dessert, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Notes

• • • If you don’t have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to line the pan with parchment paper to make removing the cheesecake easier.
    • If you prefer a firmer topping, you can cook the strawberries and syrup mixture on low heat for a few minutes to thicken it up before adding it to the cheesecake.
    • This cheesecake can be made in advance and stored in the refrigerator for up to 3 days. The flavors will develop even more as it sits!