Recipe Details
Ingredients
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cooking spray
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1(9 ounce) boxchocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
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5tablespoonsunsalted butter, melted
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3tablespoonsgranulated sugar
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1cupchopped fresh strawberries
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5(8 ounce) packagescream cheese, softened
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½cupgranulated sugar
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3tablespoonsall-purpose flour
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5largeeggs
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2largeegg yolks
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2teaspoonsvanilla extract
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1teaspoonlemon zest
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1tablespoonfreshly squeezed lemon juice
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2dropspink gel food coloring
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1cupheavy whipping cream
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1(4 ounce) barsemisweet chocolate, finely chopped
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1(4 ounce)bittersweet chocolate, finely chopped
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10whole and halved strawberries, for garnish
Cooking Directions
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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.
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Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
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Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
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Preheat the oven again to 325 degrees F (165 degrees C).
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Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.
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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.
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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.
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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.
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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.
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Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories730 | |
% Daily Value * | |
Total Fat 57g |
73% |
Saturated Fat 34g |
168% |
Cholesterol 255mg |
85% |
Sodium 438mg |
19% |
Total Carbohydrate 45g |
16% |
Dietary Fiber 3g |
10% |
Protein 14g |
27% |
Potassium 288mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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