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Chocolate Strawberry Cheesecake

Chocolate Strawberry Cheesecake

Cost $25, save $35

Source: Recommended by CookPal

  • 360 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Cooking Spray

    • Cooking spray

  • Crust

    • 1 (9 ounce) box chocolate wafer cookies
    • 🧈 5 tablespoons unsalted butter, melted
    • 3 tablespoons granulated sugar

  • Cheesecake Filling

    • 🍓 1 cup chopped fresh strawberries
    • 🧀 5 (8 ounce) packages cream cheese, softened
    • ½ cup granulated sugar
    • 3 tablespoons all-purpose flour
    • 🥚 5 large eggs
    • 🥚 2 large egg yolks
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon zest
    • 1 tablespoon freshly squeezed lemon juice
    • 2 drops pink gel food coloring

  • Ganache & Topping

    • 🥛 1 cup heavy whipping cream
    • 🍫 1 (4 ounce) bar semisweet chocolate, finely chopped
    • 🍫 1 (4 ounce) bar bittersweet chocolate, finely chopped
    • 🍓 10 whole and halved strawberries, for garnish

STEPS

1

Preheat the oven to 325°F (165°C). Wrap outside of a lightly greased 9-inch springform pan with aluminum foil.

2

Mix cookies, melted butter, and sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.

3

Bake crust for 7–8 minutes. Cool completely on a wire rack for 30 minutes.

4

Blend strawberries into a puree using a food processor.

5

Beat cream cheese, sugar, and flour with a stand mixer. Gradually add eggs and yolks one at a time, then fold in puree, lemon zest, juice, and food coloring gel.

6

Pour batter into the pan. Place pan in a water bath and bake for 70–80 minutes. Cool in the oven for 15 minutes, then transfer to a wire rack.

7

Chill cheesecake in the fridge for 8–24 hours, covered with foil.

8

Prepare ganache by heating cream and mixing with chopped chocolate until smooth.

9

Dip strawberries in ganache, assemble cheesecake, and chill for 1 hour.

NUTRIENTS

Per 1 serving

🔥

730

Calories

  • 14
    Protein
  • 45
    Carbs
  • 57
    Fats

💡 Ensure all ingredients, especially cream cheese, are at room temperature for smoother blending.Use gel food coloring for vibrant color rather than liquid.Wrap the springform pan well with foil to prevent water from entering during the water bath.