Recipe: white chocolate cheesecake with strawberry coulis

My fantastic mom has been using this cheesecake recipe for years and it’s definitely a keeper!  Also known as “cloud cake” by my fabulous friend Helene, this is definitely a lighter, fluffier cheesecake than most, but that’s just how I like it.

To make the cheesecake, here’s what you’ll need:

Cheesecake base:

* 1 1/3 cups graham crumbs

* 1/3 cup melted margarine

* 1/4 cup white sugar

Preheat oven to 350F.  Mix together the graham crumbs, melted margarine and sugar and place in a lightly greased spring form pan.  Bake for 8 minutes.

Mixing cheesecake base ingredients...

Cheesecake itself:

* 2 packages light cream cheese, softened

* 1/3 cup white sugar

* 1 tsp lemon juice

* 6 squares of Baker’s white chocolate, melted

* 3/4 cups light sour cream

* 2 large eggs

Beat the cream cheese, sugar and lemon juice until smooth.  Use either a stand or handheld mixer, unless you’re a superhero or have amazing arm strength.  Add the melted chocolate, sour cream and eggs.  I highly recommend using a microwave to melt the chocolate on medium heat and be careful not to burn it!  Beat this heady concoction until well blended and pour over the graham wafer base.  Bake at 450F for 10 minutes.  Reduce the heat to 250F and bake for 30-35 minutes.

Fluffy cheesecake batter

Cheesecake, fresh out of the oven

Now with this cheesecake, you can go to town and decorate it however you wish.  I prefer to add a layer of whipped cream on top (adding to the cloud effect) and serving with fantastic strawberry coulis (recipe courtesy of epicurious).

This is a recipe of raspberry coulis, but I substituted strawberries:

* 1 package of frozen strawberries in syrup (I thaw them to room temperature)

* 2 Tbsp sugar

* 1 tsp fresh lemon juice

Place the package of strawberries in syrup, sugar and lemon juice into a blender.  Blend it until it’s a lovely, frothy liquid.  Then pour this mixture through a sieve placed over a bowl.  This guarantees no seeds will get stuck in your teeth and this extra step is well worth it!

Running strawberry coulis through a sieve...definitely well worth it!

The beauty of this cheesecake recipe is that you can change it up and experiment with it.  Use semisweet chocolate squares and Oreo cookie crumbs for a chocolate cheesecake, which would go well with a raspberry coulis.  The possibilities are endless….perhaps I may try it with wasabi if I’m feeling just a tad bit cheeky…perhaps not…



Filed under Nom nom nom, Recipes

4 responses to “Recipe: white chocolate cheesecake with strawberry coulis

  1. kookiemaster

    I can only attest and relay the comments from others who tasted it … this cake is addictive 🙂

    • Rach

      thanks Helene 🙂 Hope you’re making it for your friends to nom on. By the way, can I get your recipe for your dirt cupcakes & post it on the blog. It gets quite the hits and I’d love to have the recipe for it 🙂

  2. Rach

    I got the cupcake recipe – it rocks 🙂 Now I want to bake these and make critters for my nieces!

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