White chocolate cheesecake!
Originally published at finding my words. Please leave any comments there.
I started with this recipe:
http://allrecipes.com/recipe/white-chocolate-raspberry-cheesecake/detail.aspx
Then I tweaked it a bit thusly:
First, I just used graham cracker crumbs for the crust (not cookie crumbs or oreos). Second, I used Hood strawberries (that I’d frozen from summertime’s bounty) because, YUM. Third, I didn’t add sugar or cornstarch to the pureed strawberries; I mean, really, they are berries, they’ve got enough sugar.
It turned out amazing. I was afraid I’d overbake it, so I kept peeking in the oven and jiggling it (as this-is-how-to-tell-if-the-cheesecake-is-done sites all advise (I must have checked 4 or 5 of those)). It was creamy and moist and mouthwateringly tasty.
One caveat, it turns out much bigger than you might expect it too. I put it in my handy medium size casserole dish (10×12.5) and it fit perfectly. It made the perfect amount to eat, and since it was so big, I froze half of it (in serving sizes) and we’d pull them out and defrost them whenever we felt like a decadent treat, and it still tasted wonderful.
Mmmm. Yummy. Highly recommended!