White Chocolate Strawberry Cheesecake (Creamy & Easy Recipe)

Step 3: Make the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, mixing on low speed after each addition. Avoid beating excessively, as incorporating too much air can contribute to cracks during baking.

Add the sour cream, vanilla extract, and optional flour. Mix until everything is combined.

Slowly pour in the cooled, melted white chocolate and gently mix until the filling is smooth and evenly blended.

The finished mixture should look thick, creamy, and free of large lumps.

Step 4: Assemble the Cheesecake

Pour the white chocolate filling over the slightly cooled graham cracker crust.

Use a spatula to spread the mixture evenly and smooth the surface.

Gently tap the pan against the counter a couple of times to release any large air bubbles.

Place the springform pan on a baking sheet to make handling easier.

Step 5: Bake Until Creamy and Set

Bake at 325°F for approximately 55–65 minutes.

The edges should look set, while the center should retain a slight wobble when you gently move the pan. The cheesecake will continue to firm up as it cools.

If the top begins browning too quickly, loosely cover it with foil.

For a more even texture, you can place the springform pan in a larger roasting pan and add hot water around it, taking care not to let water enter the cheesecake. This optional water bath can help moderate the baking temperature.