White Chocolate and Strawberry Cheesecake

1 cup chocolate wafer cookie crumbs
3 Tablespoons sugar
1/2 stick of unsalted butter, melted ( no substitutes)
2(8 oz.) packages of Cream Cheese (room temp)
1 cup of sugar
1 Tablespoon Cornstarch
3 eggs, room temperature
2 tablespoons lemon juice (fresh)

1 1/2 teaspoons of vanilla
1/4 teaspoon salt
3 cups of sour cream (do not use lite)
12 ounces of cream cheese, room temp
9 ounces of imported white chocolate, melted, and cooled to room temperature
3/4 cup of unsalted butter room temperature
1 1/2 Tablespoons of Fresh Lemon Juice


For Crust: Grease an 8 X 3 Cake Pan. Line bottom with parchment or wax paper, (very important). Grease paper. Mix 1 cup chocolate wafer cookie crumbs, 3 Tablespoons sugar, and 1/2 stick of unsalted butter, pat into bottom of prepared pan. Put in the refrigerator for no less than 30 minutes. For Cake: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese and sugar until very smooth. Mix in cornstarch. Add eggs one at a time beating until very smooth. Mix in Lemon Juice, vanilla and salt. Fold in Sour Cream. Pour into crust lined pan. Set pan into larger pan. Pour boiling water into larger pan to depth of 1 inch (very important) Bake Cake until very firm, about 45 minutes. Turn off oven. Let cake stand in oven 1 hour. Cool cake in pan on rack. Cover and refrigerate overnight. Run metal spatula between cake and pan. Heat underside of pan on heated burner 15 seconds, moving your pan back and forth. Invert cake onto plastic lined plate. (if cake does not unmold heat underside again). Discard parchment and reinvert cake onto Platter.

For Frosting: Using electric mixer, beat cream cheese until smooth add chocolate and beat until smooth and fluffy. Beat in butter and lemon juice. Set aside 1 cup of the frosting. Spread remainder over top and sides of the cake or you can use a pastry tube and tip and do a basket weave for the cake as shown in the picture (above). With the one cup of reserved frosting, spoon into pastry bag using a star tip, pipe frosting in 3/4 high border around top edge of cake, and decoratively around the base of the cake. Now spoon Strawberries that have been dipped into strawberry glaze, one that you would use for a fresh strawberry pie , place in fridge until topping is set. This takes about 30 minutes . Bring to room temperature before serving.

My hobby is cooking and my job is to eat what I cook. *smile*


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