– 21/2 cups Graham cracker crumbs 2 sleeves of cracker – 10 tablespoon Unsalted butter melted – ⅛ cup Brown sugar light or dark packed – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – ¼ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – ⅛ teaspoon Salt – 8 oz White chocolate I used Lindt bars. – 3 Large eggs room temperature – 1 lb Strawberries washed and quartered – 1 cup White granulated sugar – 2 tablespoon Cornstarch – 1 teaspoon Pure vanilla extract – ⅛ teaspoon Salt – Fresh strawberries for decoration
Preheat oven to 325°F. Spray 9-inch springform pan with nonstick baking spray. Bottom-line with a 9-inch parchment circle. Spray again.A food processor can finely grind graham cracker crumbs. Melted butter, brown sugar, and fork-mix crumbs.
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Put crumbs in the springform pan. Push the crumbs halfway up the pan with your hands. Compact crust with measuring cup back.Bake 12 minutes.
2
While the crust bakes, melt white chocolate. Chop and place white chocolate in a microwave-safe bowl. Microwave for 30 seconds. Stir. Once melting, heat every 15 seconds. Stir thoroughly between heating cycles. Allow to cool before using.
3
Mix cream cheese on high for 1 minute. After adding sugar, beat for 1 minute. Use a rubber spatula to scrape basin.Mix in sour cream, vanilla, salt, and melted white chocolate. Stir on medium until smooth. One egg at a time, low speed. Just blend.
4
Pour cheesecake batter into pan. Prepare a bath.Bake 75-90 minutes. Bake until the edges firm and the center jiggles.Turn off the oven, open the door slightly, and allow the cheesecake cool for 30 minutes. Cool the springform pan on a wire rack after removing it.
5
Cover and chill overnight or 6 hours.Mix sugar and chopped strawberries in a saucepan over medium heat. Soften strawberries and release juice in heat. Smash strawberries with a spoon. Mash them a lot.
6
Stop cooking and strain strawberries through a mesh strainer. Throw away strawberry remnants. Return strawberry juice to the pan.Mix cornstarch, vanilla, and salt. Mix thoroughly with a whisk. Heat to darken glaze. Stop cooking.
7
Sieve the glaze again. Cool it fully before using.Remove the cheesecake from the pan. Pour glaze over cheesecake. Fresh strawberries on top.
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