A Delicious recipe for white chocolate cheesecake with glazed strawberry topping.
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Preheatoven to 325°F.
Beatbutter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
Beatcream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
For the Topping Put cut strawberries and sugar into a small saucepan. Add 1/3 cup water to cover, stir to blend. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium. Mix cornstarch with 2 tbsp of water until a thick liquid forms. Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla.
Pour glaze over cheesecake just before serving.