White Chocolate Cheesecake

by Cindy

The days are quickly counting down to Christmas.  There are so any things to get done.  I've only gotten a few gifts bought and I still have a lot of baking to do.  I was snowed in this weekend, so I decided to start my baking.  After a quick and slick run to the closest grocery store, I made my favorite Christmas family recipe, Chocolate Sherry Dream Bars, and my favorite cake, Red Velvet Cake. I love baking at Christmas because of all the wonderful memories I have of baking with my mom  and with my girls. Of course, I also love these recipes because they taste so good.  

 I'm always looking for a great cheesecake recipe, so I made a new cheesecake recipe for the church Christmas dinner.  It was a White Chocolate Cheesecake with Strawberry Topping.  It was smooth and had a nice light white chocolate flavor.  The strawberry sauce topped it off nicely.  

White Chocolate Cheesecake

Cookie Crust

1 cup flour

1/4 cup sugar

1 stick butter, softened

dash of vanilla

1 egg, slightly beaten (just part of this)

Cheesecake

4 pkg (8 oz each), softened

1/2 cup plus 2 T sugar

1 T all-purpose flour

1 t vanilla extract

4 eggs, lightly beaten

8 oz white baking chocolate, melted and cooled

Strawberry Sauce

1/2 cup sugar

2 T cornstarch

1/2 cup water

1 1/2 cups chopped fresh strawberries

Red food coloring, optional

1.  In a small bowl, combine flour and sugar.  Add the butter then vanilla and about half of the egg mixture (add small amounts of the egg mixture until the mixture forms a ball.) Spread the mixture in the bottom of a spring board pan.  Bake for 10-15 minutes or until slightly brown.  Cool.

2.  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 cooled crust.  Place pan on a baking sheet.

3.  Bake at 350 degrees for 45-50 minutes or until center is just set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

4.  For sauce, in a medium saucepan, combine 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.

5.  Spread strawberry sauce over top of cheesecake.  Refrigerate overnight. Yields 12 servings.

recipe adapted from

Taste of Home