More Uses for Strawberries: Strawberry Topping

Yes, I still had strawberries left on Monday and most of them (in the green bags) were still good! Plus I bought another half-flat last Thursday. We will be sick of strawberries soon, I suspect. This time I decided to use them as topping for a cheesecake, which my husband had requested some time back.

The cheesecake I felt would pair well with the topping is a white chocolate cheesecake. Lots of people aren't big fans of white chocolate, which is basically cocoa butter solids and sugar, but I have grown quite fond of it. I am careful to buy real white chocolate, not white candy melts or other abominations masquerading as white chocolate. Those are truly vile, and taste like melted plastic.

Cheesecake is one of those things that people don't often make at home but pay through the nose for when eating out. It's true that to make an uncracked, moist cheesecake takes a little work, but it isn't THAT hard. The first thing I like to tell people about making cheesecake is to forget about the springform pan. There's one less thing you need to keep in your cupboard, too. I make mine in a regular cake pan. Actually, since receiving it as a Christmas gift, I now use a silicone cake pan which makes life even easier.

The reason I don't use a springform pan is because I like to bake my cheesecake in a water bath, and no matter how well you think you've wrapped your springform pan with layer upon layer of heavy duty foil, it will leak and your cheesecake will be soggy. With a regular cake pan, no leaks. Ta-da!

You may be wondering how difficult it is to remove a cheesecake from a regular cake pan. It isn't, as long as you follow these simple directions. First, use parchment or waxed paper underneath your crust (or, if sans crust, under the batter). Second, let the cheesecake cool completely in the fridge. NO cheating. Third, invert the cheesecake and pan onto a plastic wrap-lined cutting board or cookie sheet, and lay a warm damp towel on the bottom of the pan. In 20-30 seconds, the cake will release. You can then reinvert onto a serving plate, peeling off the plastic wrap. Once I forgot the plastic wrap and it released cleanly from the cutting board, but I use the wrap as insurance.

Another question you may have is why use a water bath? It helps the cheesecake bake more evenly and also lessens the likelihood of cracks (which, if they happen, can always be covered up with gooey topping, so don't fret).

As you can see from the photo at right, I sometimes don't use a crust. That way I can store the cheesecake in the fridge longer without worrying about the crust getting soggy. Can you tell I abhor a soggy crust? If I don't use a crust, I will crush up a graham cracker or two, sprinkle with sugar and melted butter, and pop it into the toaster oven for a brief toast (yep, I use the toast setting). Then I put the crispy crumbs on the plate, top with the cheesecake and whatever topping I am using. Another advantage of this, besides never having a soggy crust, is that you can put cold cheesecake on a warm crust for a delightful juxtaposition of temperatures. This morning I had cheesecake for breakfast - why not? - and used finely chopped pistachios as the crust. It was a tasty, if unorthodox, breakfast.

One last tip on making cheesecake - make sure your cream cheese is totally softened before you begin, especially if you use store brand cream cheese. If you don't soften it fully, little lumps of cream cheese will remain. It won't ruin the cheesecake, but it won't be quite as creamy. And yes, Philly cream cheese really is the best.

So here's the recipe for my white chocolate cheesecake. I hope you enjoy it!

White Chocolate Cheesecake with Strawberry Topping

1 1/2 cups vanilla wafer or graham cracker crumbs
5 tablespoons melted butter
1/4 cup sugar

3 (8 oz.) packages cream cheese, softened
1 cup sour cream
3 eggs
2/3 cup granulated sugar
1 tsp. vanilla
7.5 oz white chocolate, melted

Strawberry Topping (recipe follows)

Heat oven to 350 degrees. Mix wafer crumbs, melted butter and 1/4 cup sugar together. Spread over bottom and partway up sides of 9 inch cake pan lined with parchment or waxed paper. Bake for 8-10 minutes, or until very lightly browned. Set on rack to cool. Meanwhile, heat water to a boil in a saucepan or tea kettle, and have ready a roasting pan or other deep pan large enough to hold the cake pan with at least 1 inch clearance around it.

In large bowl, beat softened cream cheese until smooth. Beat in sour cream, eggs, vanilla and sugar. Stir in melted white chocolate. Spread in pan. Place filled pan in roasting pan and add boiling water. Carefully transfer to middle oven rack and bake at 350 for about 1 hour, or until center is almost set (middle 3 inches should still jiggle just a little). Let cool 2 hours to room temperature. Cover with plastic wrap and refrigerate until fully set, which may take several hours.

Invert the cheesecake and pan onto a plastic wrap-lined cutting board or cookie sheet, and lay a warm damp towel on the bottom of the pan. In 20-30 seconds, the cake will release. You can then reinvert onto a serving plate, peeling off the plastic wrap.

Slice and serve with topping.

Strawberry Topping

2 pounds strawberries, hulled and sliced into 1/8 inch slices
2/3 cup light brown sugar
1 cup strawberry or seedless raspberry preserves

Toss sliced strawberries in large bowl with brown sugar. Let berries sit for 20-30 minutes. In a small saucepan over low heat, heat preserves until melted, and pour into strawberry mixture. Refrigerate until cold, then spoon over cheesecake.

Comments

[easy bake]

Man, it's like groundhog day reading about these strawberries. They are lasting an amazingly long time!!!

Good reporting, as usual.

Lynn

[Randi]

I just made some truffle cheesecake bombs( Marcy Goldman recipe) with no crust. First time I ever made a cheesecake with no crust and I think I'm with you, I hate soggy crust.

Btw, I made those 7 layer bars from CC and Robin said she prefered the original. I was glad because those were a lot of work!!