Ingredients Jump to Instructions ↓

  1. 8 ounces white baking chocolate, chopped

  2. 6 tablespoons butter, cubed

  3. 2 eggs

  4. 1/2 cup sugar

  5. 3 teaspoons vanilla extract

  6. 1 cup all-purpose flour

  7. 1/4 teaspoon salt FILLING:

  8. 1 package (8 ounces) cream cheese, softened

  9. 3 ounces white baking chocolate, melted and cooled

  10. 1 egg, lightly beaten

  11. 1/3 cup sugar

  12. 1/3 cup BREAKSTONE'S® Sour Cream

  13. 1 teaspoon vanilla extract TOPPING:

  14. 1 carton (8 ounces) frozen whipped topping, thawed

  15. 4 ounces white baking chocolate, melted and cooled

  16. 1 pint fresh strawberries, sliced

Instructions Jump to Ingredients ↑

  1. In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13-in. x 9-in. baking dish; set aside. For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers. Yield: 15 servings.


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