Strawberry Chocolate Chip Cheesecake Recipes

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 CHIP CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

STRAWBERRY CHOCOLATE CHIP CHEESECAKE S'MORES

Steps:

• For each S'more, top 1 Keebler® Chocolate Graham half with 1 marshmallow.
• Place on paper towel or microwaveable plate. Microwave on HIGH 8 to 10 seconds or until marshmallow begins to puff.
• Top with second Graham half, spread with 1/2 tablespoon cream cheese and 1/2 tablespoon chocolate chips; press slightly. Let stand 15 to 20 seconds.
• Repeat with remaining ingredients.

STRAWBERRY CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Prepare pastry crust. Cream butter and sugar in small mixer bowl; blend in egg. Add flour mix well. Spread dough on bottom and 1 1/2 inches up side of 9 inch springform pan. Bake at 450 for 5 minutes. Cool.
• 2. Beat cream cheese and sugar in large mixer bowl until smooth. Puree strawberries with syrup in food processor or blender; add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food color. Stir in mini chocolate chips.
• 3. Pour into prepared crust. Bake at 450 for 10 minutes; without opening oven door, decrease temperature to 250 and continue to bake for 50-60 minutes or until set. Cool; loosen cake from side of pan. Cover; chill several hours or overnight. Serve topped with sweetened whipped cream and strawberries if desired.