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White Chocolate Strawberry Swirl Cheesecake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A different take on the White Chocolate Raspberry Cheesecake that just about everyone makes….our family does not care for Raspberry, so I came up with this!

Ingredients

  • FOR THE CRUST:
  • 2 cups Oreo Cookies, Crushed Finely
  • ¼ cups Butter, Melted
  • 1 Tablespoon Sugar
  • _____
  • FOR THE FILLING:
  • 1 pound Strawberries, Hulled And Sliced
  • 4 Tablespoons Sugar
  • 4 teaspoons Cornstarch
  • 1 cup Cold Water
  • 4 cups White Chocolate Chips
  • ½ cups Half-and-Half Cream
  • 3 packages Cream Cheese (8 Ounce Packages), Room Temperature
  • ½ cups Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla

Preparation

Finely crush Oreo cookies in food processor. Add 1 tablespoon sugar and ¼ cup melted butter. Pulse until mixed well. Press mixture into the bottom of a 9 inch springform pan. Wrap the bottom half of the springform pan with a solid sheet of aluminum foil. (Ensure there are no open seams, as it must be water tight for the baking stage).

In a saucepan, combine strawberries, 4 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. I strain it a few times to eliminate as many seeds as possible. Set aside.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water or using a double boiler, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In mixing bowl, cream together cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Add vanilla and mix until thoroughly blended. Next, add the melted chocolate / half and half mixture and mix well. Pour half of the batter over crust. Spoon a few spoonfuls of the strawberry mixture over the batter forming thick lines. Using a knife, swirl the strawberry mixture through the batter. Add the remaining half of the batter and repeat with some more of the strawberry mixture. Set aside the left over strawberry mixture for serving purposes if you wish.

Place pan on a jelly roll pan or any other baking dish with sides. Pour hot water into the jelly roll pan until about 1 inch deep (depending on your pan). This will prevent the cheesecake from cracking or falling in the center.

Bake for 50-60 minutes, or until filling is set. To test this, you can check visually, insert a knife into center OR use a thermometer. When using the thermometer method, the middle of the cake should register 160-165 degrees. If I had this one to do over again, I’d probably turn the oven off about 10 minutes earlier to prevent the slight browning that occurred. Turn oven off and allow cake to sit in oven for 1 hour. Then remove from oven and cool completely before refrigerating. Refrigerate for 8 hours before removing from pan.

Serve with fresh strawberries or sauce of choice.

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2 Reviews

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amybpihl on 3.26.2012

Got an incredible amount of compliments for this one. De-lish!

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on 8.8.2011

I love you Erin! This cheesecake was so good I about cried. The white chocolate truly makes this cheesecake stand out!
I doubt I will ever use another recipe to make cheesecake again.
Like a dork I forgot the 1/2 cup half and half but it didn’t matter. It was fantastic!
This recipe could stand alone without the strawberries so that any fruit could be added. Either in it or just on top once it’s cooled down.

Thank you again! GREAT recipe!

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