Preheat Oven: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the springform pan and bake 8–10 minutes. Let cool.
Prepare the Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar, then eggs one at a time, mixing well.
Stir in vanilla, sour cream, and melted white chocolate.
Gently fold in chopped strawberries.
Bake: Pour filling over cooled crust. Bake for 50–60 minutes, or until the center is just set (slight jiggle is okay). Turn off oven and let cheesecake cool in oven with door slightly open for 10 minutes. Cool completely at room temperature, then refrigerate 4 hours or overnight.
Add Topping & Serve: Spread strawberry puree or jam on top. Garnish with sliced strawberries and white chocolate shavings. Slice and serve chilled. 🍓
💡 Tips
Use room-temperature cream cheese for a smooth, lump-free filling.
Fresh strawberries make the cheesecake more flavorful; frozen berries can be used but drain excess liquid.
White chocolate adds richness — don’t skip it!
For extra flair, drizzle a little white chocolate ganache over the top.
If you want, I can also give you a no-bake version of White Chocolate Strawberry Cheesecake — ready in just 10 minutes and just as creamy and indulgent!
