Chocolate-Covered Strawberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 1/4 cups graham cracker crumbs
02 -
6 tablespoons (3 oz) salted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
4 (8-oz) packages cream cheese, softened
05 -
1 1/4 cups granulated sugar
06 -
2 tablespoons all-purpose flour
07 -
4 large eggs
08 -
1 large egg yolk
09 -
1 cup coarsely chopped fresh strawberries
10 -
1 tablespoon grated lemon zest
11 -
2 teaspoons vanilla extract
12 -
1-2 drops soft pink food coloring gel
→ Chocolate Ganache
13 -
6 ounces (1 cup) semisweet chocolate chips
14 -
1/4 cup salted butter
15 -
4 teaspoons light corn syrup
16 -
1/2 teaspoon vanilla extract
→ Garnish
17 -
2 cups fresh strawberries, whole and halved
# Instructions:
01 -
Preheat oven to 325°F. Spray 9-inch springform pan, wrap outside with foil. Mix graham crumbs, butter, sugar; press into pan. Bake 7-8 minutes.
02 -
Process strawberries until smooth. Beat cream cheese, gradually add sugar and flour. Add eggs one at a time, then yolk, zest, strawberry puree, vanilla, and food coloring.
03 -
Pour into crust, bake 1 hour 10-20 minutes until set. Turn off oven, leave 15 minutes. Cool completely then chill 8-24 hours.
04 -
Microwave chocolate chips, butter, and corn syrup until smooth. Stir in vanilla.
05 -
Remove pan sides, pour ganache over cake. Chill until firm, garnish with strawberries.
# Notes:
01 -
Must chill overnight for best results
02 -
Don't overbeat eggs to prevent cracking
03 -
Can be made ahead up to ganache step