White Chocolate Strawberry Cheesecake

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 8 oz white chocolate, melted and slightly cooled
• ½ cup sour cream
• 2 large eggs

For the strawberry topping:

• 1 ½ cups fresh strawberries, hulled and sliced
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

Instructions

1. Prepare the crust:
   Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the filling:
   In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Mix in the vanilla and sour cream. Slowly add the melted white chocolate and mix until well incorporated. Beat in eggs one at a time until just combined—do not overmix.
3. Bake the cheesecake:
   Pour the filling over the cooled crust and smooth the top. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
4. Prepare strawberry topping:
   In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes until strawberries release juices and soften. For a thicker sauce, add the cornstarch slurry and simmer until thickened. Let cool completely.
5. Assemble and serve:
   Spoon cooled strawberry topping over the chilled cheesecake. Garnish with white chocolate shavings or additional strawberries if desired. Slice and enjoy!

Want a no-bake version or maybe a swirl pattern with the strawberries?