Chocolate Strawberry Cheesecake - Best Desserts

 Chocolate Strawberry Cheesecake

Ingredients

Crust:

cooking spray

1 (9 ounce) box chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)

5 tablespoons unsalted butter, melted

3 tablespoons granulated sugar

Cheesecake:

1 cup chopped fresh strawberries

5 (8 ounce) packages cream cheese, softened

½ 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

Chocolate Ganache:

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

Directions

Step 1

Set the oven to 325 degrees Fahrenheit (165 degrees C). Heavy-duty aluminum foil should be wrapped twice around the outside of a 9-inch springform pan that has been lightly coated with cooking spray.

Step 2

In a bowl, combine the cookies, melted butter, and sugar. Press down on the prepared pan's bottom and 1-inch-high sides.

Step 3

Bake for 7 to 8 minutes in a preheated oven, or until the crust is golden. Move to a wire rack and let cool for 30 minutes.

Step 4

Reheat the oven to 325 degrees Fahrenheit (165 degrees C).

Step 5

In a food processor, puree the chopped strawberries for about a minute, stopping to scrape down the sides as necessary. Separate the strawberry puree.

Step 6

Using a stand mixer with a paddle attachment, beat cream cheese for two to three minutes, or until it is creamy. Add sugar and flour gradually while beating for approximately a minute or until smooth. One at a time, add entire eggs; after each addition, beat on low speed just until combined (do not overbeat). Add egg yolks one at a time, beating after each addition only until combined. On low speed, blend in the vanilla, lemon zest, and lemon juice together with the reserved strawberry puree. Add food coloring gel and stir until desired hue is achieved.

Step 7

Batter should be poured into the ready pan (pan will be full). In a big roasting pan, place the cheesecake. Put the roasting pan containing the cheesecake in the preheated oven, and then fill the roasting pan with very hot water until it reaches the sides of the cheesecake.

Step 8

Bake in the preheated oven for 1 hour 10 to 1 hour 20 minutes, or until the middle is almost set but still jiggling. After turning off the oven, let the cheesecake inside for 15 minutes with the door closed.

Step 9

After taking the cheesecake out of the oven, carefully run a knife around the outside edge to help it release from the pan's edges. (Never take the pan's sides off.) In the pan, cool fully on a wire rack for about two hours. Cool for 8 to 24 hours while covered with aluminum foil.

Step 10

Put the cheesecake together by dipping a few entire strawberries in ganache and chilling them until you're ready to top it. Cheesecake should be placed on a serving tray when the pan edges are removed. Pour ganache over cheesecake slowly, spreading it to the edges using a tiny offset spatula. For an hour, chill.

Step 11

Add whole, chopped, and chocolate-covered strawberries to the cheesecake as garnish.