Chocolate Strawberry Cheesecake Recipes

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE

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

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.

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE

Steps:

• 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.
• 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.

CHOCOLATE STRAWBERRY CHEESECAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 375°F. In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F. In a stand mixer fitted with the paddle attachment, beat the cream cheese, strawberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top. Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below). In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the chocolate ganache on the cheesecake and spread evenly. Just before serving, garnish with the sliced strawberries. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

MINI CHOCOLATE-STRAWBERRY CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
• Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
• Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.