White Chocolate Lemon Cheesecake with Strawberries
1 pkg. graham crackers (crushed)
4 T. butter (melted)
2 tsp. sugar
1 T. butter
4 oz. white chocolate
3 (8 oz.) pkgs. cream cheese, softened to room temperature
1 c. sugar
1/3 c. lemon juice
3 t. cornstarch
1 c. sour cream
1 pint fresh strawberries
2 oz. white chocolate
Crust: Preheat oven to 350.
Combine graham crackers, melted butter and sugar.
Press into the bottom and up sides of a 9- or 10-inch springform pang or 10-in. deep pie pan.
Bake 10 minutes.
Take out of oven and cool.
Filling: Melt butter and white chocolate.
Beat cream cheese and sugar until creamy.
Add and mix until combined in this order: eggs, lemon juice, cornstarch, melted white chocolate and sour cream.
Pour into crust and let rest about 5 minutes so air bubbles rise to top of batter.
Bake for 45-50 minutes at 350.
If the center does not appear to be set, close oven door and turn off heat.
Check in another 15-20 minutes.
Take out of oven and let cool completely.
Topping: Wash strawberries and dry them completely in paper towels.
Stem them and cut them in half.
Arrange them on top of the cheesecake.
Take the white chocolate, place in a small sandwich bag and melt in the microwave.
Snip a corner of the sack and squeeze the chocolate on top of the strawberries in any pattern you wish.
Pairs Well With
This is so delicious when strawberries are at their peak!