White Chocolate Strawberry Cheesecake

Ingredients

For the Crust:

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

For the Cheesecake Filling:

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

For the Strawberry Topping:

• 1 ½ cups fresh strawberries, sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch + 2 tbsp water (mixed to thicken)

Instructions

1. Prepare the Crust:
   • Preheat oven to 325°F (160°C).
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
   • Press mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes. Set aside to cool.
2. Make the Cheesecake Filling:
   • Beat the cream cheese until smooth. Add sugar and vanilla and mix until creamy.
   • Add eggs one at a time, beating after each addition.
   • Mix in sour cream and melted white chocolate until smooth and well blended.
3. Bake the Cheesecake:
   • Pour filling over the cooled crust.
   • Bake for 50–55 minutes or until the center is set but still slightly jiggly.
   • Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
   • Chill in the fridge for at least 4 hours or overnight.
4. Prepare the Strawberry Topping:
   • In a small saucepan, combine strawberries, sugar, and lemon juice.
   • Cook over medium heat until strawberries release juices.
   • Stir in cornstarch mixture and cook until thickened. Cool before topping.
5. Assemble & Serve:
   • Once cheesecake is chilled, spoon the strawberry topping evenly over the top.
   • Slice and serve cold. Enjoy!

Would you like a no-bake version or mini cheesecake cups version too?