White Chocolate Strawberry Cheesecake

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened

1 cup white chocolate chips, melted and cooled

3/4 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tablespoon cornstarch

1 tablespoon water

1 teaspoon lemon juice

Preparation Steps:

Preheat the Oven:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Prepare the Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture firmly into the bottom of the prepared springform pan, forming an even layer.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the melted white chocolate and granulated sugar, beating until well combined.

Add the eggs one at a time, mixing well after each addition.

Mix in the vanilla extract and sour cream until smooth and creamy.

Pour the Filling:

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Bake the Cheesecake:

Place the springform pan on a baking sheet and transfer it to the preheated oven.

Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Prepare the Strawberry Topping:

In a saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries soften and the mixture thickens to a syrup-like consistency. Remove from heat and let it cool slightly.

Top the Cheesecake:

Once the cheesecake has cooled to room temperature, spread the strawberry topping evenly over the surface.

Chill and Serve:

Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, to set completely.

Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Release the springform pan and transfer the cheesecake to a serving platter.

Slice and serve this divine white chocolate strawberry cheesecake, savoring each heavenly bite!