Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

White Chocolate & Strawberry Cheesecake




Source of Recipe


CD Kitchen


List of Ingredients




Crust:
1 9-ounce package chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted

Filling:
1 pound white chocolate, finely chopped
4 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract
3 1-pint baskets strawberries, hulled, halved
1/2 cup apricot preserves
2 tablespoons brandy



Recipe



Crust: Position rack in center of oven; preheat to 325°F. Butter
10-inch-diameter springform pan. Wrap outside of pan with foil.
Finely grind cookies in processor. Add melted butter; process
until crumbs are moist. Press crumbs onto bottom and 2 inches
up sides of pan. Bake until set, about 15 minutes. Cool on rack.
Maintain oven temperature.

Filling: Stir white chocolate in top of double boiler set over barely
simmering water until melted and smooth. Remove from over water.
Cool to lukewarm, stirring occasionally.

Using electric mixer, beat cream cheese in large bowl until fluffy,
about 3 minutes. Gradually add sugar, then salt; beat until smooth.
Add eggs 1 at a time, beating well after each addition. Add sour
cream, whipping cream and vanilla; beat until well blended.
Gradually add melted white chocolate, beating until mixture is
smooth. Pour filling into crust. Bake cake until top begins to
brown but center still moves slightly when pan is gently shaken,
about 1 hour 20 minutes. Open oven door slightly; turn off oven.
Leave cake in oven 30 minutes. Chill cake uncovered overnight.
(Can be made 2 days ahead. Cover; keep refrigerated.) Run small
knife between pan sides and cake. Release pan sides. Starting at
outer edge of top of cake, arrange strawberry halves in slightly
overlapping concentric circles, covering top completely. Stir
preserves and brandy in heavy small saucepan over medium heat
until mixture boils. Strain preserves. Brush glaze generously over
strawberries, allowing some glaze to drip between berries.
(Can be made 4 hours ahead. Chill.)