Chocolate Topped Strawberry Cheesecake Recipes

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-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.

STRAWBERRY TOPPED CHEESECAKE

Steps:

• In a small bowl, combine the pecans and cracker crumbs; stir in the butter. Press onto the bottom of a 10-in. springform pan. Set aside., In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until the center is almost set. Remove from the oven and let stand 15 minutes (leave oven on). For topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over medium-hight heat; cook and stir for 1-2 minutes or until jelly is melted and glaze is thickened. Remove from the heat; stir in orange juice and food coloring if desired. Cool to room temperature. , Just before serving, remove sides of pan. Arrange strawberries on top of cheesecake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING

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.

CHOCOLATE-DIPPED STRAWBERRY CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1-inch up the sides of a 9-inch springform pan coated with cooking spray. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until set. Cool on a wire rack.
• Hull strawberries if necessary, puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water, let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor, add cream cheese, cottage cheese and sugar. Cover and process until smooth.
• Add strawberry puree, cover and process until blended. Transfer to a large bowl, fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
• For garnish, wash strawberries and gently pat with papertowels until completely dry. Cut tops off berries. In a microwave-safe bowl, melt chocolate at 50 percent power; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.
• Carefully run a knife around edge of springform pan to loose; remove sides of pan. Arrange berries, chocolate tips up, around edge of cheesecake and place one in the center. Garnish with remaining whipped topping. Refrigerate leftovers.