White Chocolate Sour Cream Cheesecake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 12 oz. white chocolate, roughly chopped
  • 3 (8 oz.) packs cream cheese, softened
  • ½ cup sugar
  • 1 tsp. fresh lemon juice
  • pinch of salt
  • 1½ cups sour cream, at room temperature
  • 4 large eggs, at room temperature
  • 2½ tsp. vanilla extract
  • 1¾ cups sour cream, at room temperature
  • 3 tbsp. sugar
  • ¼ tsp. vanilla extract
  • 2½ lb. whole frozen strawberry
  • ½ cup water
  • ¾ cup sugar
  • 4 tsp. cornstarch
  • You will also need
  • 9-inch spring form pan
  • 9-inch cardboard cake circle
  • foil
  • butter
  • roasting pan
  • 4-6 cups boiling water
  • fresh strawberry (optional for garnish)
Instructions
  1. To make cheesecake, start by positioning one rack in the middle and another rack in the bottom third of the oven and preheat to 400°F. Remove the sides from the 9-inch spring form pan and trim a cardboard cake circle to fit into the bottom. Cover the top of the cardboard with foil, leaving a 2-inch overhang all around the edge. Attach the sides of the spring form pan and fit the foil halfway up the sides. Lightly butter the inside of the pan.
  2. In the top part of the double boiler over simmering water, melt white chocolate, stirring constantly. Remove the melted chocolate and cool for 5 to 10 minutes.
  3. Meanwhile, in a stand-up mixer fitted with a paddle, beat cream cheese, sugar, lemon juice and pinch of salt on high speed for 5 minutes. Turn off the mixer and with a spatula scrape down sides and bottom, turn the speed back on high and beat for 2 more minutes. Add sour cream, extract, and melted chocolate, whisk on medium for 1 minute. Turn off the mixer and scrape down the sides and bottom, turn the mixer back on medium speed and add eggs, one at a time. Turn off the mixer, scrape down the sides and whisk for 1 more minute.
  4. Pour the cheesecake batter into the prepared spring form pan and tap the pan few times on the working surface. Place the cheesecake on the middle rack of the oven. Place a roasting pan on the bottom rack of the oven and fill with boiling water to reach the depth of about 2 inches. Bake cheesecake for 10 minutes and lower the temperature to 300°F. Bake for another 50 to 60 minutes, or until the cheesecake is firm to the touch. Do not open the oven door while the cheesecake is baking. Remove the cheesecake from the oven and set it on a wire rack to cool for 10 minutes. Raise oven temperature to 350°F.
  5. To make the sour cream topping, in a medium bowl whisk together the sour cream, sugar, and vanilla until smooth. Pour the sour cream mixture over the baked cheesecake and even out with a spatula. Return the cheesecake to the oven and bake for 3-5 minutes, until the sour cream topping is set and turn off the heat. Run a thin-bladed knife around the inside of the pan to release the cheesecake. Prop the oven door with a wooden spoon and leave the cheesecake to cool to room temperature, about 1-2 hours. Refrigerate the cheesecake in its pan overnight before serving.
  6. To make the strawberry sauce, in a medium saucepan, combine 4 cups of the strawberries, water, and sugar. Cook over medium heat for 10 minutes, stirring often. Raise the heat to medium-high and bring the mixture to a boil. Boil for 5 minutes, or until the strawberries turn into a puree. Strain the strawberry mixture through a fine mesh strainer into a bowl. Discard of the strawberries left in the strainer.
  7. In a medium saucepan, make a paste by whisking together 4 tablespoons of strawberry liquid and cornstarch. Whisk in the remaining strawberry liquid and cook over medium heat, whisking constantly, until mixture starts to boil. Boil for 1 minute, remove from heat and strain through a fine mesh strainer into a bowl. Cool to room temperature. Slice the remaining strawberries and add them to the strawberry sauce. Cover and refrigerate overnight.
  8. To serve, remove the sides of the spring form pan. Slide two metal spatulas underneath the cheesecake and transfer it to a serving platter. Cut the cheesecake with a sharp, thin knife, running the blade under hot water between each slice. Serve each slice with sauce and garnish with sliced fresh strawberry.
Recipe by Olgas Cooking at https://olgascooking.com/white-chocolate-sour-cream-cheesecake/