Pairs with 2018 Sparkling Pinot Grigio 

INGREDIENTS

Crust:

  • 1- 9oz package chocolate wafer cookies
  • 6 tablespoons melted butter

Cheesecake:

  • 5 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 4 large eggs
  • 1 cup good quality white chocolate chips
  • 1teaspoon vanilla extract
  • 1 cup Valrhona Strawberry Inspiration Coverture (melting chocolate)
  • ½ cup pureed ripe strawberries
  • 1 cup good quality semi-sweet chocolate chips
  • 3 tablespoons heavy cream or half & half

Sour Cream Topping:

  • 16oz sour cream
  • 1 tablespoons sugar

DIRECTIONS

Crust:

  • Pulse chocolate wafer cookies in a food processor until you have uniform crumbs. You want a fine texture, but not to the point of a powder.
  • Combine crumbs and butter and press down firmly onto the bottom of an ungreased 10” springform pan.
  • Bake at 350 degrees for 10 minutes; Cool completely.

Cheesecake:

  • Pre-heat oven to 350 degrees. *I always use a water bath on the rack under the cheesecake to help prevent cracking. I use a 13”x9” pan and fill it with boiling water and place it in the oven 5 minutes prior to the cheesecake going.
  • In a mixing bowl or stand mixer, beat the softened cream cheese and sugar until smooth.
  • Beat in sour cream.
  • Beat in eggs, one at a time until just incorporated.
  • Divide into three equal portions, about 3 cups each.
  • Melt white chocolate chips with 1 tablespoon of heavy cream in 20 second intervals, stirring in between until just melted with a smooth consistency. Stir into 1/3 of the cheesekcake mixture.  *Two 20 second intervals is usually enough, but if your chocolate is not smooth enough, you can add a little more cream or half & half. The goal is a thick but smooth consistency that will mix easily into your cheesecake batter.
  • Repeat this process with the strawberry and semi-sweet chocolate chips.
  • Stir strawberries puree into the strawberry cheesecake batter and 1 teaspoon of vanilla extract into the white chocolate cheesecake batter. *If you want a pure white cheesecake layer with a slightly more pronounced vanilla flavor, you can substitute 1 vanilla bean for the vanilla extract. You will just split the vanilla bean lengthwise and scrape the inside of the pod into the mixture and stir well to evenly incorporate.
  • Spread the semisweet mixture evenly over crust.
  • Gently spread the strawberry mixture over the chocolate mixture, then layer the white chocolate mixture over the strawberry layer. *I find this last step to be easier if you use a piping bag or ziplock bag with a very small corner cut out to pipe the vanilla mixture over the strawberry mixture to produce clean layers.
  • Bake at 350 degrees for 60-75 minutes or until center is nearly set.
  • Remove from oven; and top with sour cream mixture. *I always start from the very outside edge and work my way to the center so the weight of the sour cream does not collapse the center, this is another great step to use a piping bag or Ziploc bag if you have one.
  • Bake for an additional 10 minutes, remove from oven and immediately run a thin sharp knife around the outside edge to loosen the cheesecake from the pan so it does not crack as it cools.
  • Allow to cool on a wire rack until it reaches room temperature before placing in the refrigerator for a minimum of 12 hours before serving.

 

*Service Tip – If you want those nice clean slices like you see in photographs, you will need a tall glass of very hot water, a thin, sharp knife and a clean cloth or paper towels. Wet the knife in the hot water and dry it before making the first slice, then repeat this process between each slice wiping the knife clean and ensuring it is dry, but still warm each time.

 

Recipe by, Kristine Youngberg – General Manager