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 filling:

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 8 oz (225g) white chocolate, melted and slightly cooled
• ½ cup sour cream

For the strawberry topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp sugar (adjust to taste)
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Instructions

1. Prepare the crust:
   Preheat oven to 325°F (160°C).
   Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
   Press mixture firmly into the bottom of a 9-inch springform pan.
   Bake for 10 minutes. Remove and let cool.
2. Make the filling:
   In a large bowl, beat cream cheese and sugar until smooth and creamy.
   Add vanilla extract and eggs one at a time, mixing after each addition.
   Mix in melted white chocolate and sour cream until fully combined.
3. Bake the cheesecake:
   Pour filling over the cooled crust.
   Tap pan gently to remove air bubbles.
   Bake for 45–50 minutes or until the edges are set and the center slightly jiggles.
   Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
   Then refrigerate for at least 4 hours or overnight.
4. Prepare strawberry topping:
   In a saucepan, combine sliced strawberries, sugar, and lemon juice.
   Cook over medium heat for 5–7 minutes, until berries release juices.
   If needed, stir in cornstarch slurry and simmer until thickened.
   Let cool completely before using.
5. Assemble and serve:
   Spoon the strawberry topping over the chilled cheesecake.
   Slice and enjoy!

Let me know if you’d like a no-bake version, or want to add a white chocolate drizzle or whipped cream topping!