So creamy and good the strawberry flavor really comes through in the cheesecake and the chocolate crust and ganache work great with the strawberries You will Love this
Prep Time
2 hrs 40 mins
Dificult
Medium
Servings
9 hrs
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.
Stir together cookies
melted butter
and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
Bake in the preheated oven until crust is set
7 to 8 minutes. Transfer to a wire rack; cool completely
30 minutes.
Dotdash Meredith Food Studios
Preheat the oven again to 325 degrees F (165 degrees C).
Process chopped strawberries in a food processor until completely smooth
about 1 minute
stopping to scrape down sides as needed. Set strawberry puree aside.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy
2 to 3 minutes. Gradually add sugar and flour
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 yolks
1 at a time
beating until just blended after each addition.
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Beat in reserved strawberry puree
vanilla
lemon zest
and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.
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Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.
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Bake in the preheated oven until center is almost set but still wobbly
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 with aluminum foil; chill 8 to 24 hours.
Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm
whisking occasionally
about 20 minutes.
Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake
spreading to edges with a small offset spatula. Chill for 1 hour.
Dotdash Meredith Food Studios
Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.
