Chocolate Dipped Strawberry Cheesecake Recipes

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.

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.

CHOCOLATE DIPPED CHEESECAKE FILLED STRAWBERRIES

Steps:

• Wash the strawberries. Then, slice the bottom point off the strawberry, so that it can stand up straight. Next, pluck the stem off. Using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.
• This is the most important step...dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
• Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn't burn). I use Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
• Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
• While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash more milk.
• Spoon the cheesecake mixture into a piping bag with a star tip. If you don't have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the cheesecake filling. Top with a slivered almond and serve or refrigerate until ready to serve.