CHOCOLATE COVERED CHEESECAKE RECIPES

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CHOCOLATE-COVERED STRAWBERRY CHEESECAKE RECIPE | SOUTHERN ...



Chocolate-Covered Strawberry Cheesecake Recipe | Southern ... image

Like a chocolate-covered strawberry, but way, way better.

Provided by Pam Lolley

Total Time 11 hours 0 minutes

Number Of Ingredients 17

Cooking spray
2 1/4 cups graham cracker crumbs (such as Keebler; from 1 [13.5-oz.] pkg.)
6 tablespoons (3 oz.) salted butter, melted
1 1/4 cups plus 2 Tbsp. granulated sugar, divided
1 cup coarsely chopped fresh strawberries (from about 5 large strawberries
4 (8-oz.) pkg. cream cheese, softened
2 tablespoons all-purpose flour
4 large eggs
1 large egg yolk
1 tablespoon grated lemon zest (from 1 large lemon)
2 teaspoons vanilla extract
1 to 2 drops soft pink food coloring gel
6 ounces semisweet chocolate chips (about 1 cup)
1/4 cup salted butter
4 teaspoons light corn syrup
1/2 teaspoon vanilla extract
Whole and halved fresh strawberries (about 2 cups total)

Steps:

  • Prepare the Cheesecake
  • Prepare the Chocolate Ganache
  • Assemble the Cheesecake

CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OLIVER



Chocolate cheesecake | Cheesecake recipes | Jamie Oliver image

Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.

Total Time 35 minutes

Yield 16

Number Of Ingredients 8

350 g digestive biscuits
100 g unsalted butter
300 g cream cheese
2 tablespoons caster sugar
1 tablespoon vanilla extract
300 ml double cream
200 g dark chocolate (70%)
100 g white chocolate

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Blitz the biscuits in a food processor into fine breadcrumbs.
    3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
    4. Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
    5. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
    6. Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
    7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
    8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
    9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

Nutrition Facts : Calories 399 calories, FatContent 30.8 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 28.6 g carbohydrate, SugarContent 18 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre

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