CHOCOLATE-COVERED STRAWBERRY CHEESECAKE
Chocolate-covered strawberries are the quintessential Valentine's Day sweet. Here they adorn a strawberry-packed no-bake cheesecake with a chocolate cake bottom -- share a slice with your main squeeze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment.
- Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp.
- Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks).
- Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes.
- Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes.
- Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight.
- For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth.
- Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate.
- Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes.
CHOCOLATE-TOPPED STRAWBERRY CHEESECAKE
Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust-and how elegant it looks on the table. -Kathy Berger, Dry Ridge, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat., Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours., Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.
Nutrition Facts : Calories 244 calories, Fat 8g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 463mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING
Provided by Katie Lee Biegel
Categories dessert
Time 1h10m
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.
STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
- Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
- Bake in preheated oven until center is almost set, 45 to 50 minutes. 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 reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
4-INGREDIENT CHOCOLATE CHEESECAKE RECIPE BY TASTY
This is a twist on the classic 3-ingredient Japanese cheesecake-we swapped out the white chocolate for milk chocolate and added a little sugar to sweeten things up. It's light, airy, and perfect when you want something decadent but only have a few ingredients on hand.
Provided by Matt Ciampa
Categories Desserts
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.
- Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1-2 minutes, stirring every 30 seconds, until melted.
- Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.
- Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.
- Pour the batter into the prepared cake pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
- Carefully transfer to the oven and bake for 35-40 minutes, or until the cheesecake is set.
- Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.
- Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.
- Slice and garnish with maraschino cherries, if desired.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 36 grams, Fat 29 grams, Fiber 1 gram, Protein 13 grams, Sugar 32 grams
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CHOCOLATE-COVERED STRAWBERRY CHEESECAKE RECIPE
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- 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.
- 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.
- 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.
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