Today is Valentine’s Day. When I think about dessert for a Valentine dinner, the first thing I think of is White Chocolate. I have never had a White Chocolate dessert that I did not like. In the past, I have posted White Chocolate Mousse, White Chocolate Creme Brulee and White Chocolate Bread Pudding. So for this year, here is a White Chocolate Cheesecake with Strawberry Sauce. Happy Valentine’s Day.
Crust
7 whole cinnamon Graham Crackers, crushed
1/4 cup Sugar
1/3 cup Butter, melted
FILLING
4 packages (8 ounces each) Cream Cheese, softened
1/2 cup plus 2 tablespoons Sugar
1 tablespoon all-purpose Flour
1 teaspoon Vanilla Extract
4 Eggs, lightly beaten
2 Egg Yolks, lightly beaten
8 ounces White Baking Chocolate, melted and cooled
STRAWBERRY SAUCE
1/2 cup Sugar
2 tablespoons Cornstarch
1/2 cup Water
1-1/2 cups chopped fresh Strawberries
Red Food Coloring, optional
Melted white chocolate
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Yield: 12 servings.
Enjoy!!!
