White Chocolate Strawberry Cheesecake – Creamy, Decadent, and Fruity

Preheat oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan.

Bake for 10 minutes, then let it cool while preparing the filling.

2. Make the Cheesecake Filling

Beat the cream cheese and sugar together until smooth and creamy.

Add eggs one at a time, mixing gently.

Stir in vanilla extract and melted white chocolate until fully combined.

Fold in sour cream until the mixture is smooth.

Pour filling over the cooled crust and smooth the top.

3. Bake the Cheesecake

Bake at 325°F (160°C) for 45–55 minutes, or until the center is almost set (slightly jiggly is fine).

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.

Remove and cool completely, then refrigerate for at least 4 hours or overnight.

4. Prepare the Strawberry Topping

In a small saucepan, combine strawberries, sugar, and lemon juice.

Cook over medium heat for 5–7 minutes, until strawberries release juices.

Optional: Mix cornstarch with a little water and stir in to thicken the topping.

Cool slightly before spreading over chilled cheesecake.

Serving and Storage Tips