White Chocolate Cheesecake

 

Birthday Party Part 1:

Happy Fourth of July!  I hope you are having a lovely day with loved ones celebrating the birthday of the United States.  This post is part one of a two post series I’m going to be writing.  The first recipe:  white chocolate cheesecake topped with strawberries.

One of my best friends’s birthday is on the Fourth of July.  To celebrate, she invited me over for a family birthday brunch at her sister’s house.  When I texted her sister to ask if I could bring anything, she asked if I’d be willing to make an ice cream cake or a cheesecake for the occasion.  So, naturally I said yes!

The only problem was, I couldn’t decide which to make.  My friend’s favorite dessert is ice cream, but I’m more familiar with making cheesecakes.  In my indecisive state, I decided to make both.  Because what if I made only an ice cream cake and it melted in my car on the way to the brunch?  The rationale behind making two desserts makes complete sense to me  😉 .

Dessert #1:  The Backup Plan – White Chocolate Cheesecake

Since I planned to make an Oreo ice cream cake with a brownie base, I decided I wanted my cheesecake to be on the fruitier side.  So I texted my friend asking her to list her top three favorite fruits, praying that watermelon wouldn’t be on the list (who ever heard of a watermelon cheesecake?).  Well, sure enough, watermelon came back at the top of her list lol.  This was followed by strawberries and blueberries.  Since strawberries are super watery and I wasn’t sure how it would affect the consistency of the cheesecake, I decided to make a white chocolate cheesecake with sliced strawberries for decoration.

It ended up turning out beautifully and delicious.  Part two of this series soon to follow with my recipe for ice cream cake!

Blessings on your home and table and again, Happy Fourth!                                                                    ~Natalie

White Chocolate Cheesecake

Serves 12

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup salted butter, melted
• 1/2 cup + 2 Tablespoons granulated sugar
• 24 ounces cream cheese, softened
• 3/4 cup sour cream
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 8 ounces white baking chocolate
• 3 Tablespoons all-purpose flour
• 1 quart strawberries, sliced

Directions:

1. Preheat oven to 350°F.  Line a 9-inch springform pan with parchment paper.
2. In a double boiler, melt the white chocolate, stirring until smooth.  Let cool to room temperature.
3. In a small bowl, combine graham cracker crumbs, melted butter, and 2 Tablespoons granulated sugar.  Press on bottom and up sides of springform pan.  Bake 10 minutes.
4. In a large bowl, beat together cream cheese, 1/2 cup granulated sugar, sour cream, and vanilla until smooth.
5. Beat in eggs, one at a time.  Stir in flour.
6. Fold in melted white chocolate.
7. Pour mixture into crust.
8. Reduce oven temperature to 300°F and bake for 1 hour.  Bake the cheesecake in either a water bath or stick a pie pan filled with water on the rack beneath the cheesecake.
9. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
10. Leave the door to the oven cracked open with the cheesecake inside for an additional 30 minutes.
11. Refrigerate at least 4 hours.  Top with sliced strawberries.

For more cheesecake recipes, check out my banana cheesecake!