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Chocolate Strawberry Cheesecake Delight


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Serves 12 | Prep Time 30 | Cook Time 60

Why I Love This Recipe

The ancient Greeks were the first to record a recipe for a cheesecake-like dessert, made with fresh cheese, honey, and wheat flour. However, the modern cheesecake as we know it today originated in New York in the late 19th century.


Ingredients You'll Need

24 ounces (680g) cream cheese, softened
1 cup (200g) sugar
1/4 cup (60ml) sour cream
1 teaspoon vanilla extract
4 large eggs
3/4 cup (115g) graham cracker crumbs
1/4 cup (25g) cocoa powder
4 tablespoons (57g) unsalted butter, melted
2 cups (300g) fresh strawberries, divided
1/4 cup (60ml) strawberry preserves
1/2 cup (85g) semi-sweet chocolate chips


Directions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.


In a food processor, pulse 1 cup (150g) of the fresh strawberries until puréed. Set aside.


In a large bowl, beat the cream cheese with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add in the sugar and beat until well combined.


Add the sour cream, vanilla extract, and strawberry purée. Beat until fully incorporated.


Add the eggs one at a time, beating well after each addition.


In a separate bowl, mix together the graham cracker crumbs, cocoa powder, and melted butter until well combined.


Press the graham cracker mixture into the bottom of the prepared springform pan to form a crust.


Pour the cheesecake batter over the crust and smooth the top with a spatula.


Sprinkle the chocolate chips evenly over the cheesecake batter.


Bake for 55-65 minutes, or until the center is almost set. The cheesecake should still be slightly jiggly in the center.


Remove from the oven and allow to cool completely on a wire rack, about 1 hour.


Once cooled, spread the strawberry preserves evenly over the top of the cheesecake.


Slice the remaining 1 cup (150g) of fresh strawberries and arrange them decoratively on top of the preserves.


Refrigerate for at least 4 hours or overnight before serving.


Pairs Well With

A refreshing strawberry lemonade or a light, fruity rosé wine.


Questions, Comments & Reviews


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