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Chocolate Strawberry Cheesecake
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Prep Time:
40 minutes
Total Time:
820 minutes
Decadent strawberry chocolate cheesecake drizzled with ganache and topped with fresh strawberries.
Ingredients:
  • cooking spray
  • 1 (9 ounce) box chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 cup chopped fresh strawberries
  • 5 (8 ounce) packages cream cheese, softened
  • 0.5 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
  • 1 cup heavy whipping cream
  • 1 (4 ounce) bar semisweet chocolate, finely chopped
  • 1 (4 ounce) bittersweet chocolate, finely chopped
  • 10 whole and halved strawberries, for garnish
Instructions:
  • Preheat the oven to 325°F (165°C) and lightly grease a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil.
  • Combine the cookies, melted butter, and granulated sugar in a bowl, then press the mixture onto the bottom and 1-inch up the sides of the prepared pan.
  • Bake in the preheated oven until the crust is set, about 7 to 8 minutes. Then, transfer to a wire rack and let cool completely for 30 minutes.
  • Preheat the oven once more to 325°F (165°C).
  • Blend fresh chopped strawberries in a food processor for about 1 minute, until silky smooth, pausing to scrape the sides as necessary. Set aside the vibrant strawberry puree.
  • In a stand mixer with a paddle attachment, beat cream cheese on medium speed for 2-3 minutes until creamy. Gradually blend in sugar and flour until smooth for about 1 minute. Add whole eggs one at a time, blending on low speed after each addition. Repeat the process with egg yolks, being careful not to overmix.
  • Combine strawberry puree, vanilla, lemon zest, and lemon juice into the mixture. Gently fold in food coloring gel until desired color is achieved.
  • Transfer the batter into the prepared pan (fill the pan completely). Then, carefully set the cheesecake into a larger roasting pan. Next, place the roasting pan with the cheesecake in the preheated oven and gently pour hot water into the pan until it reaches halfway up the sides of the cheesecake.
  • Bake in the oven until the center is almost set but still slightly wobbly, for 1 hour and 10 minutes to 1 hour and 20 minutes. Then, turn off the oven and let the cheesecake sit in the closed oven for 15 minutes.
  • After baking, delicately slide a knife along the outer edge of the cheesecake to detach it from the pan. Let it cool fully in the pan on a wire rack for approximately 2 hours. Cover with foil and refrigerate for 8 to 24 hours before serving.
  • To make the Chocolate Ganache Topping, gently heat cream in a small saucepan until it just starts to simmer. Place chopped chocolate in a heatproof bowl. Pour the warm cream over the chocolate and let it sit for 1 minute. Whisk the mixture until smooth. Allow the ganache to cool slightly, whisking occasionally, for about 20 minutes.
  • Prepare Cheesecake Topping: Dip some whole strawberries into the ganache and refrigerate until needed for garnishing. Unmold the cheesecake and transfer it to a serving platter. Gently drizzle the ganache over the cheesecake, using a small offset spatula to spread it to the edges. Refrigerate for 1 hour before serving.
  • Garnish cheesecake with whole and halved strawberries, and chocolate-dipped strawberries.

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