White Chocolate Strawberry Cheesecake

Ingredients

For the crust:

• 1½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 12 oz (340 g) white chocolate, chopped
• 24 oz (680 g) cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream

For the strawberry topping:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp sugar (adjust to taste)
• 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).
   • Combine graham cracker crumbs, sugar, and melted butter.
   • Press the mixture into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then let cool completely.
2. Prepare the cheesecake filling:
   • Melt the white chocolate gently in a microwave or double boiler. Let cool slightly.
   • Beat cream cheese until smooth.
   • Add sugar and vanilla; beat until creamy.
   • Add eggs one at a time, beating just until incorporated.
   • Mix in sour cream, heavy cream, and melted white chocolate.
3. Assemble and bake:
   • Pour the cheesecake filling over the cooled crust.
   • Tap the pan to remove air bubbles.
   • Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
   • Refrigerate for at least 4 hours or overnight.
4. Make the strawberry topping:
   • In a saucepan, combine strawberries, sugar, and lemon juice.
   • Cook over medium heat until strawberries release juice and soften (5–7 minutes).
   • Add cornstarch slurry if a thicker sauce is desired; simmer until thickened.
   • Cool completely, then spoon over the chilled cheesecake.
5. Serve and enjoy!
   • Garnish with white chocolate curls or additional fresh berries if desired.

Let me know if you’d like a no-bake version or individual mini cheesecakes!