White Chocolate Lemon Cheesecake with Strawberries
Why I Love This Recipe
This is so delicious when strawberries are at their peak!
Ingredients You'll Need
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.