Chocolate Cheesecake with Strawberry SauceBy Maya Moscovich on May 31st, 2012 Posted in Cakes and Cookies
I was looking for a nice recipe for a cheesecake. I always make the ones that do not require baking, but this time I was determined to bake a cheesecake. It’s a whole different thing. Unbaked cheesecakes are more like mousse or ice cream to me, whereas baked ones – they’re a whole different league. Now…what’s better than a combination of chocolate and cream cheese and an easy to follow recipe? So I’ve found a great recipe on Taste of Home and changed it a little bit to fit my needs. Of course, I am adding the original recipe on the bottom of this post.
Bottom line? GREAT cake! Was gone after less then 24 hours. Will definitely make it again.
- 1 ¼ cups tea biscuit crumbs (the most simple ones I could find)
- ⅓ cup butter, melted
- 3 tablespoons plus ½ cup sugar, divided
- 2 packages (250 grams each) cream cheese, softened
- 2 tablespoons all-purpose flour
- 150 grams evaporated milk (about ½ can)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 8-10 fresh strawberries
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- Preheat oven to 325F (160C)
- Line the bottom and sides of a 9-in. square baking pan (I used a 22 inch round baking pan) with heavy-duty foil (I sprayed with vegetable oil just in case). In a small bowl, combine the wafer crumbs, melted butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
- In a large bowl, beat the cream cheese, flour and remaining sugar (1/2 cup) until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
- In another bowl, combine ¾ cup of the cream cheese mixture with the melted chocolate; set aside.
- Pour remaining cream cheese mixture over crust (the white batter).
- Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl.
- Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
- Using foil, lift cheesecake out of pan (don’t worry it will not stick)
- Place strawberries in a blender; cover and process until well blended and pureed.
- Combine cornstarch and water in a glass (make sure you stir really well)
- Put the strawberry puree in a small saucepan and add the cornstarch mix. Stir to combine. Bring to a boil over medium heat. Cook and stir for about a minute or until thickened. Chill until serving (let it reach room temperature, but it’s also nice when it’s warm)
And here’s the original recipe: Chocolate Cheesecake Triangles
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