Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 8 oz white chocolate, chopped and melted
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy whipping cream
For the topping:
- 1 ½ cups fresh strawberries, sliced
- ¼ cup strawberry jam (optional, for glaze)
- Extra white chocolate shavings (optional)
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Remove and let cool while you prepare the filling.
- Make the filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the melted white chocolate and vanilla extract, and mix until combined.
- Add eggs one at a time, mixing on low speed and scraping the bowl as needed.
- Mix in sour cream and heavy cream until smooth.
- Bake the cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Wrap the bottom of the springform pan with foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides (water bath).
- Bake for 55–65 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
- Chill and top:
- Remove cheesecake from oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh sliced strawberries. If you’d like a shiny glaze, gently warm the strawberry jam and brush it over the strawberries.
- Garnish with white chocolate shavings if desired.
- Serve and enjoy!
- Release the cheesecake from the springform pan, slice, and enjoy this creamy, decadent treat!
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