For the past few years my youngest son chose a particular recipe strawberry and white chocolate cheesecake as his signature birthday cake.
I believe I found the recipe for the cake in “Bon Appetit”, a few years back and have tweaked the recipe just a little bit to satisfy our own tastes.
This cheesecake is a hit at a party everytime, its very easy to make and tastes heavenly :- light, airy and oh so delicious.
- 9 oz chocolate wafer cookies, broken in pieces. ( I used Nabisco Famous Chocolate wafers, oreos would work too just use less butter, so will graham crackers)
- 1/2 cup unsalted butter melted
- 1 lb white chocolate finely chopped or white chocolate chips
- 4 8 oz packages cream cheese at room temperature(I use about 3.5 packages. Low fat cream cheese works too)
- 1 cup sugar(I used 1/4 cup sugar because the white chocolate adds a lot of sweetness)
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream( can be substituted for greek yogurt)
- 1/2 cup whipping cream
- 2 tablespoons vanilla extract
- 3 pints strawberries
- 1/2 cup apricot preserves
- 2 tablespoons brandy
- Position rack in a middle of the oven. Preheat the oven to 325 F.
- Butter a 10″ springform pan. Wrap the outside of the pan with alluminum foil tightly.
- Grind the wafers finely in the food processor and add butter to moisten.
- Press the mixture into the pan to cover the bottom and about two inches up the sides.
- Bake crust for about 10-15 minutes till it sets. Cool the crust and maintain oven temperature.
- Melt the white chocolate in the double boiler and keep lukewarm, stirring occasionally
- With an elextric mixer, beat cream cheese untill fluffy.
- Slowly add sugar and salt and beat untill smooth.
- Add eggs one at a time, beating well after each addition.
- Add sour cream, whipping cream and vanilla
- Add white chocolate in a slow stream; beat untill well blended.
- Pour the filling into the cakepan and bake for about 1 hour and 20 minutes, just until the top begins to brown but the center still moves slightly when the pan is gently shaken. (Sometimes I add sliced or mashed berries inside the cake, I add a little bit of filling, add berries and top the berries with the rest of the filling. I also sometimes cover the crust with fresh raspberies and then pour the filling. Experiment, the possibilities are endless )
- Turn off the oven, open the door slightly and leeave the cake i the oven for about 30 minutes
- Chill the cake uncovered overnight and refrigerate covered for up to two days
- Run small knife between pan sides and cake Release pan sides.
- Decorate thhe cake with strawberries.
- Stir apricot preserves with brandy in a saucepan over medium heat. Strain preserves. And brush the berries with the apricot glaze, letting the mixture drip onto the cake between the berries.