Directions
- Preheat your oven to 163°C (325°F). Lightly grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.
- In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles damp sand. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
- Beat the softened cream cheese until completely smooth and creamy. Scrape down the sides of the bowl to avoid lumps.
- Add sugar and mix until well combined. Blend in vanilla extract and sour cream until silky and smooth.
- Add eggs one at a time, mixing on low speed after each addition to prevent excess air in the batter.
- Gently fold in the melted white chocolate until fully incorporated. Fold in the chopped strawberries evenly.
- Pour the filling over the cooled crust and smooth the top. Wrap the pan in foil and place it in a larger roasting pan. Add about 2–3 cm (1 inch) of hot water around it.
- Bake for 55–65 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let it cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight for best texture.
- Heat the cream until hot but not boiling, pour over chopped white chocolate, and stir until smooth. Let cool slightly, then spread over the chilled cheesecake. Garnish with fresh strawberries and white chocolate curls before serving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: About 8 hours (including chilling)
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Use chocolate cookie crumbs instead of graham crackers for a richer crust.
- Add lemon zest for a fresh citrus note.
- Replace part of the strawberries with raspberries or blueberries.
- Use Greek yogurt instead of sour cream for a lighter touch.
Serving Suggestions
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