• Tommy Centola

White Chocolate Cheesecake with Strawberry Sauce

Updated: Jan 4

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!!!

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