This strawberry-flavored chocolate cheesecake is wonderfully creamy and is topped with chocolate ganache and strawberries.
Preparation Time
40 mins
Total Time
40 mins
Calories
730 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.
Step 2
Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
Step 3
Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
Step 4
Preheat the oven again to 325 degrees F (165 degrees C).
Step 5
Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.
Step 6
Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.
Step 7
Bake in the preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.
Step 8
Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover with aluminum foil; chill 8 to 24 hours.
Step 9
Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm, whisking occasionally, about 20 minutes.
Step 10
Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake, spreading to edges with a small offset spatula. Chill for 1 hour.
Step 11
Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.
Step 12
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.
Step 13
Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.
Ingredients
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup heavy whipping cream
3 tablespoons all-purpose flour
5 (8 ounce) packages cream cheese, softened
cooking spray
1 tablespoon freshly squeezed lemon juice
5 large eggs
2 large egg yolks
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
1 cup chopped fresh strawberries
1 (4 ounce) bar semisweet chocolate, finely chopped
0.5 cup granulated sugar
2 drops pink gel food coloring
1 (4 ounce) bittersweet chocolate, finely chopped
10 whole and halved strawberries, for garnish
1 (9 ounce) box chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafer
