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Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly mixed.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake the crust for 10 minutes. Set aside to cool while preparing the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar until creamy and lump-free.
Mix in the vanilla extract and flour until incorporated.
Add the eggs one at a time, beating lightly after each addition. Scrape the sides of the bowl as needed.
Gently fold in the sour cream until smooth.
3. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust. Gently tap the pan to release air bubbles.
Bake for 1 hour. Then, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for another hour.
Afterward, remove the cheesecake and cool completely at room temperature.
Refrigerate for at least 4 hours or preferably overnight to fully set.
4. Make the Strawberry Sauce:
In a saucepan, combine strawberries, sugar, lemon juice, and water.
Simmer over medium heat for 5–7 minutes until strawberries soften and the syrup thickens slightly.
For a thicker sauce, mix cornstarch with a little water and stir it in, cooking an extra 2 minutes.
Let the sauce cool to room temperature.
5. Make the White Chocolate Drizzle:
In a microwave-safe bowl, melt white chocolate chips and heavy cream in 20-second intervals, stirring between each, until smooth and pourable.
6. Assemble the Cheesecake:
Once fully chilled, spoon the strawberry sauce over the top of the cheesecake, allowing some to drip down the sides.
Drizzle the melted white chocolate over the strawberries.
Optional: sprinkle extra crushed graham crackers for texture and a rustic look.
7. Serve:
Slice with a warm knife for clean cuts and savor every luscious bite!
Serving and Storage Tips:
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