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A delightfully pink, sinfully rich strawberry-vanilla cheesecake with a chocolate crust.


  • 1 1/2 cups chocolate cookie crumbs
  • 4 tbsp unsalted butter or margarine, melted
  • 250g (8oz) light cream cheese, softened
  • 500g (16oz) regular cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 2 eggs
  • ½ Tbsp. cornstarch
  • ¾ cup pure strawberry puree


  • Preheat oven to 325F. Grease the bottom and sides of a 9-inch spring-form pan and wrap in heavy-duty foil.
  • Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered pan.
  • Press the crumbs evenly over the bottom of the pan, and slightly up the sides.
  • Bake the crust for 6 minutes. Let cool completely.
  • Beat cream cheeses, sugar and vanilla with electric mixer on medium speed until well blended.
  • Add eggs and cornstarch; mix just until blended.
  • Beat in strawberry puree.
  • Pour into prepared crust.
  • Bang the cake on the countertop to settle batter.
  • Bake 1 hour, in a prepared water bath, until center is almost set.
  • Turn oven off, leave cheesecake to cool in oven 30 minutes, then remove from oven and water and cool completely on a rack.
  • Refrigerate overnight before serving.

Categories: Dessert 
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