CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING RECIPE ...
Provided by Katie Lee Biegel
Categories dessert
Total Time 1 hours 10 minutes
Cook Time 30 minutes
Yield 10 servings
Number Of Ingredients 14
Steps:
- For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
- Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
- Serve the cheesecake cold, topped with the strawberry sauce.
BEST STRAWBERRY CHEESECAKE RECIPE - HOW TO MAKE STRAWBE…
Strawberry cheesecake starts with a base of fluffy, creamy, New York-style cheesecake, and is topped with a fresh strawberry compote.
Provided by Josh Miller; Recipe by Sloane Layton
Categories Mother's Day Valentine's Day dessert fruit
Total Time 12 hours 45 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 10-12 servings
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
- In a medium bowl, stir together the graham cracker crumbs, butter, and sugar. Press into the bottom and 1-inch up the sides of the springform pan. Bake until golden brown, 10 to 14 minutes. Cool completely on a wire rack, about 30 minutes.
- For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. With the mixer on medium speed, gradually add the sour cream, sugar, flour and salt, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla bean paste.
- Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about halfway up the foil-wrapped springform pan.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.
- Remove the cheesecake from the water bath and transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely.
- For the topping: In a medium saucepan, combine 1 pound of the strawberries, sugar, lemon juice and salt over medium heat. Cook, stirring often, until strawberries break down and the sauce is thickened, about 20 minutes. Remove from heat. Stir in the remaining 1/2 lb. strawberries and cool to room temperature, about 1 hour.
- To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with strawberry mixture just before serving.
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Calories 424 calories per serving
- In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.
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