White Chocolate Strawberry Swirled Cheesecake

Easter weekend was a delight with sunshine galore, wonderful company, and singing birds. We played games and laughed and laughed. The food was quite delicious, if I do say so myself! After everyone left, I plunked down on the living room couch and fell right to sleep. I couldn't believe how tired I was! Making food can be hard work!

For dessert I made this cheesecake that you have to try. It is wonderful, and if you've been reading here for awhile you know how I like my cheesecake. Really, give this a try asap!

White Chocolate Cheesecake with Strawberry Swirl
Crust: (Recipe adapted from Cuisine at Home magazine)
20 Oreo cookies (regular)
1/4 c. graham crackers
4 T. melted butter

Strawberry Sauce:
16 oz. fresh strawberries (could substitute other berries) washed and hulled
3 T. granulated sugar
2 T. strawberry preserves
1/4 c. lemon juice
2 T. water
2 t. cornstarch

Cheesecake Batter:
3 blocks (8 oz.) cream cheese, room temp.
2 c. white chocolate chips
3/4 c. sugar
3 eggs, room temp.
1 t. vanilla extract
1/4 c. lemon juice
1/4 c. cold strawberry sauce

Before doing anything, make the strawberry sauce as it has to cool completely before using in the cheesecake batter. After cutting up the strawberries, combine them in the food processor or blender with the sugar, preserves and lemon juice. Process until they make a smooth sauce:




Bring the sauce to a light boil in a saucepan. In a separate bowl, combine the cornstarch and water. Add this to the sauce mixture, whisking as you go, on a simmer. It will thicken. Heat for about 1-2 minutes. Cover and chill completely. The freezer is great if you are short on time.

Next add the Oreos and graham cracker crumbs to the processor and process until a fine crumb mixture. Add the melted butter and press the crust into a sprayed 9" springform pan (I line the outside with foil). Press down on bottom and halfway up the sides.

In a mixer, blend the cream cheese and sugar until nice and creamy, about 4 minutes. Add the eggs, on at a time mixing well between each. In the microwave, melt the white chocolate chips. Let cool for a few minutes, then add the melted chocolate to the batter. Add the vanilla and lemon juice and mix until blended and creamy. Add the batter to the pan with the crust. Pour 1/4 c. of the COOLED berry mixture onto the batter. Take a wooden skewer and marble the sauce throughout the batter. Save the rest of the sauce to serve with the cheesecake later on:




Place the foil covered pan on a large jelly roll pan or cookie sheet. Put a little water on the cookie sheet/jellyroll pan and bake in a preheated 300 degree oven for about 70 minutes. The outside will be done, the inside should be jiggly. Shut the oven off and stick a wooden spoon in the oven door to vent it just a bit. Leave the cheesecake in the oven (now turned off) for 1 hour. Remove and cool completely before refrigerating overnight. Serve with the cold berry sauce , fresh strawberry slices,and white chocolate shavings. Perfect!



That Oreo crust is so very good...