Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup strawberry puree
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
- Fresh strawberries, for garnish
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese and 1 cup sugar with an electric mixer until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Mix in the sour cream and vanilla extract.
7. Pour half of the cheesecake batter into the cooled crust.
8. Add the strawberry puree to the remaining cheesecake batter and mix until well combined.
9. Pour the strawberry cheesecake batter over the plain cheesecake batter in the crust.
10. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
11. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
12. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream together until smooth.
13. Pour the chocolate ganache over the chilled cheesecake.
14. Garnish with fresh strawberries and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 10-12 people.
Nutritional information:
Calories: 540
Fat: 38g
Saturated Fat: 22g
Cholesterol: 155mg
Sodium: 250mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 35g
Protein: 7g
Substitutions for ingredients:
- You can use a chocolate cookie crust instead of graham cracker crust.
- You can use white chocolate or milk chocolate instead of semisweet chocolate.
- You can use frozen strawberries instead of fresh strawberries for the puree.
Variations:
- You can add chopped strawberries to the cheesecake batter for extra texture.
- You can use raspberry or blueberry puree instead of strawberry puree.
- You can use a chocolate crust instead of graham cracker crust.
Tips and Tricks:
- Make sure the cream cheese is at room temperature before mixing to prevent lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before adding the chocolate ganache.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Serve the cheesecake chilled.
Presentation Ideas:
Serve the cheesecake on a cake stand and garnish with fresh strawberries.
Garnishes:
Fresh strawberries
Pairings:
Coffee, tea, or a glass of milk
Suggested Side Dishes:
Fresh fruit salad or whipped cream
Troubleshooting Advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. Try using a water bath and letting it cool to room temperature before chilling.
- If the cheesecake is too dense, it may have been overmixed or overcooked. Try mixing the batter less and reducing the cooking time.
Food Safety Advice:
Make sure all ingredients are fresh and properly stored. Wash hands and surfaces before cooking.
Food History:
Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Sweet, creamy, and tangy with a hint of chocolate and strawberry.
Serving Suggestions:
Serve the cheesecake as a dessert for a special occasion or holiday.
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