Strawberry Mousse Cheesecake
- 112 g white chocolate
- 696 g cream cheese
- 150 g sugar
- 26 g vanilla
- 150 g egg
- 179.20 g graham cracker crumbs
- 57 g butter, melted
- 50 g sugar
- 512 g Tree Top Strawberry 4+1 Sliced (5071122)
- 9.40 g cornstarch
- 144 g frozen whipped topping, thawed
- Fresh strawberries for garnish
Preheat oven to 325°F.
Mix crumbs with melted butter and sugar. Press into bottom of 9-inch springform pan. Bake for 10 minutes. Cool.
Melt white chocolate as directed. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, one at a time, mixing on low speed after each until just blended. Pour over crust.
Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
In a medium saucepan, combine the strawberries and the cornstarch. Bring to a simmer until thickened. Refrigerate to cool. When completely cool, fold in whipped topping and frost the cooled cheesecake.