Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (163°C).
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined and the crumbs are coated with butter.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the cheesecake filling:
Melt the white chocolate chips. You can do this in a heatproof bowl over a pot of simmering water (double boiler method) or by microwaving in short intervals, stirring in between, until smooth. Let it cool slightly.
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
Add the sugar and vanilla extract, and continue to beat until fully combined.
Add the melted white chocolate to the cream cheese mixture and mix until smooth.
Add the sour cream and beat until combined.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Pour the cheesecake batter into the cooled crust, spreading it evenly.
3. Bake the cheesecake:
Place the cheesecake in the oven and bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to prevent cracking.
Once cooled, remove from the oven and chill in the fridge for at least 4 hours or overnight for best results.
4. Prepare the strawberry topping:
While the cheesecake is chilling, prepare the strawberry topping.
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture becomes syrupy (about 5-7 minutes).
Remove from heat and let it cool completely.
5. Assemble the cheesecake:
Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
Spoon the cooled strawberry topping over the cheesecake just before serving.
6. Serve:
Slice and serve the cheesecake chilled, and enjoy the creamy, rich white chocolate flavor with the fresh, tangy strawberry topping.
Tips:
For extra richness: You can add a little more white chocolate to the filling or even swirl some throughout for a marbled effect.
Storing: Store the cheesecake in the fridge for up to 3-4 days. The strawberry topping can be stored separately and added just before serving.
Frozen strawberries: If fresh strawberries are not available, you can use frozen strawberries, but be sure to thaw and drain them before making the topping.
This White Chocolate Strawberry Cheesecake is sure to be a hit at any gathering, offering a beautiful balance of creamy, fruity, and indulgent flavors!
