Ingredients
For the crust:
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
For the cheesecake filling:
- 12 oz (340g) white chocolate, chopped
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
For the topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam (slightly warmed)
- White chocolate shavings (optional)
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
- Melt the white chocolate:
- Place chopped white chocolate in a heatproof bowl.
- Melt over a double boiler or in the microwave (in short intervals, stirring until smooth).
- Let it cool slightly.
- Make the filling:
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- Mix in vanilla extract and sour cream.
- Slowly fold in the melted white chocolate until fully combined.
- Bake the cheesecake:
- Pour filling over the crust in the pan.
- Place the pan in a larger roasting pan, fill the roasting pan with hot water halfway up the sides (water bath method).
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour.
- Remove from oven, cover, and refrigerate at least 4 hours or overnight.
- Prepare topping:
- Arrange sliced strawberries over the chilled cheesecake.
- Brush lightly with warmed strawberry jam to give a glossy finish.
- Sprinkle with white chocolate shavings if desired.
- Serve & enjoy:
- Slice with a hot knife for clean cuts.
- Enjoy your creamy white chocolate strawberry cheesecake! 🍓🍫
Do you want me to make this a no-bake cheesecake version too, or keep it as baked only?