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Strawberry Cheesecake

Chocolate-Covered Strawberry Cheesecake

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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
CHILL 8 hours
Total Time 9 hours 30 minutes
Course Dessert
Servings 1 Cheesecake

Ingredients
  

CHEESECAKE

  • 2-1/4 cups graham cracker crumbs
  • 6 tbsp salted butter, melted
  • 1-1/4 cups granulated sugar, divided
  • 1 cup coarsely chopped fresh strawberries
  • 8 ounces cream cheese, softened
  • 2 tbsp all-purpose flour
  • 4 large eggs
  • 1 large egg yolk
  • 1 tbsp grated lemon zest
  • 2 tsp vanilla extract
  • 2 drops soft pink food coloring gel

CHOCOLATE GANACHE

  • 6 ounces semisweet chocolate chips
  • 1/4 cup salted butter
  • 4 tsp light corn syrup
  • 1/2 tsp vanilla extract

GARNISH

  • 2 cups whole and halved fresh strawberries

Instructions
 

CHEESECAKE

  • Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Wrap outside of pan with heavy-duty aluminum foil. Stir together graham cracker crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
  • Meanwhile, process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
  • Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add flour and remaining 1 1/4 cups sugar, 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 yolk, and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food coloring gel until desired shade is reached. Pour batter into prepared pan, and place on a large rimmed baking sheet.
  • Bake in preheated oven just until center is set, 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. 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 and chill 8 to 24 hours.

CHOCOLATE GANACHE

  • Place chocolate chips, butter, and corn syrup in a small microwavable bowl. Microwave on MEDIUM (50%) power until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.

ASSEMBLE

  • Remove sides of pan, and transfer cheesecake to a serving platter. Pour chocolate ganache over top of cake, spreading to edges using a small offset spatula and allowing some to drip down sides. Chill cheesecake until ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.
Keyword Cheesecake
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