This no bake white chocolate cheesecake recipe is topped with a simple strawberry sauce.
Preheat oven to 350 degrees F.
Grease 9" springform pan
In a small bowl, combine graham crumbs, sugar and melted butter together.
Press the crumbs evenly into the bottom and a little up the sides of a 9-inch springform pan.
Bake for 10 minutes. Remove from the oven and set aside to cool.
Prepare whipping cream first by pouring heavy cream into a cold metal or glass bowl and using an electric mixer to mix until light and fluffy. Set aside.
Melt the chocolate chips or grated chocolate slowly in microwave or the top of a double boiler on low heat, stirring often until smooth.
Stir in cream cheese until smooth.
Fold in whipped cream.
Pour into cooled crust.
Cover and chill until set (about 4-5 hours).
Wash, de-stem and cut strawberries into quarters.
Put the strawberries and sugar into a small saucepan.
Add the water and stir together.
Heat the berries on the stovetop, bringing them to a boil.
Reduce the heat, stir occasionally and cook for 5 minutes.
To thicken the topping we will need to add the cornstarch.
A good method of adding cornstarch is to first put a little water into the cornstarch and stir to combine.
Now spoon a little of the hot mixture into the wet cornstarch mixture and stir with a fork.
Add back to the strawberries.
Bring to a boil and cook for 2 minutes.
Remove from the heat and stir in the vanilla.
Store sauce in fridge or serve warm over cheesecake.