Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake 10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time. Mix in melted white chocolate, then sour cream and heavy cream until smooth.
- Pour filling over crust. Bake in a water bath for 55–65 minutes until set. Cool in oven 1 hour, then refrigerate at least 4 hours or overnight.
- Whip cream, powdered sugar, and vanilla until stiff peaks. Spread over cheesecake and top with strawberries. Drizzle with white chocolate if desired.
- Remove cheesecake from springform pan, slice, and serve.
Notes
For best results, use room-temperature cream cheese and eggs to prevent lumps. A water bath helps avoid cracks, but if one appears, cover with whipped cream and strawberries. Chill overnight for the best texture.
