Preheat oven to 325°F (160°C). In a bowl, mix graham crumbs, sugar, and melted butter until evenly combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the filling
Beat cream cheese and sugar together until smooth and creamy (about 2 minutes). Add eggs one at a time, beating after each addition. Mix in vanilla, sour cream, and the melted white chocolate until fully combined and silky smooth.
Pour the mixture over the crust and smooth the top.
3. Bake
Place the cheesecake on the middle rack. Bake for 50–55 minutes, or until the center is just set but still slightly jiggly. Turn off oven, crack the door open, and let cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate at least 4 hours, preferably overnight.
4. Make the strawberry topping
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until juicy and bubbling. If you want a thicker sauce, stir in the cornstarch slurry and simmer another 1–2 minutes until glossy. Let cool completely.
5. Assemble
Once cheesecake is chilled, spoon the strawberry topping over the top. Drizzle melted white chocolate over the strawberries if you like an extra elegant touch! 🤍🍓
💡 Tips:
For easier slicing, run a sharp knife under hot water before each cut.
You can make mini cheesecakes in muffin tins — they bake in 20 minutes!
Add a few white chocolate curls on top for a bakery-style finish.
Would you like me to give you a no-bake version of this White Chocolate Strawberry Cheesecake next? It’s just as luscious and ready in half the time! 🍓✨
