Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 8 oz white chocolate, melted and slightly cooled
- ½ cup sour cream
For the strawberry topping:
- 1½ cups fresh strawberries, chopped
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Optional: additional fresh strawberries for garnish
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then set aside to cool.
- Prepare the filling:
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add vanilla and eggs, one at a time, mixing on low speed after each addition.
- Mix in the melted white chocolate and sour cream until just combined.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake:
- Bake for 50–60 minutes or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill the cheesecake:
- Refrigerate for at least 4 hours or overnight.
- Make the strawberry topping:
- In a saucepan, combine chopped strawberries, sugar, and lemon juice.
- Cook over medium heat until strawberries release juices and soften, about 10 minutes.
- Cool completely, then spoon over the chilled cheesecake.
- Garnish with fresh strawberries before serving, if desired.
Would you like a no-bake version of this cheesecake too?