Chocolate Covered Strawberry Cheesecake

By lmeyer

Ingredients

• 5 whole large strawberries, trimmed
• 20 oz. cream cheese, softened
• 1 c. granulated sugar
• pinch salt
• 2 large eggs
• 1 egg yolk
• 1/4 c. heavy cream
• 1/4 tsp. vanilla extract

Preparation

Step 1

Prepare crust and set aside.

Preheat oven to 350 degrees F. In a blender or food processor puree the strawberries until smooth. You should have 1/4 cup. Set aside.

In a large mixer bowl beat the cream cheese with an electric mixer about 30 seconds. Add the sugar and salt; beat just until smooth. Add the eggs and egg yolk, one at a time, beating slowing and just until smooth.

Slowly add the strawberry puree, heavy cream and vanilla extract, beating just until combined. Pour batter into the prepared crust.

Place a large shallow baking pan on oven shelf. Add 1-inch hot water to bottom of pan. Place cheesecake in hot water bath. Bake until center appears nearly set, about 1 hour and 15 minutes.

Let cheesecake cool on a wire rack 15 minutes. Loosen sides of pan. When cooled, cover and refrigerate 2-3 hours or overnight.

Remove side of pan. Transfer cheesecake to serving plate. Spread chocolate ganache evenly over top. Return to refrigerator for 20-30 minutes or until ganache is set.

To serve, use a thin knife to cut into wedges. Garnish with raspberry puree and fresh mint.

Graham Cracker crust: In a large mixing bowl combine 1/3 cup Graham Cracker crumbs and 2 tablespoon brown sugar. Melt 2 teaspoon butter. Pour melted butter over crumb mixture and mix until Graham Crackers can pack and hold together. Butter the bottom of an 8-inch cheesecake pan and line bottom with parchment paper, if desired. Press crumb mixture in an even layer on bottom of pan.

Chocolate ganache: Place 2 ounce dark chocolate in a stainless steel bowl. In a small saucepan heat 1/4 cup heavy cream to a slight simmer, remove from heat. Pour warm cream over chocolate and whisk until smooth. Immediately spread over cheesecake.

Raspberry puree: In a food processor combine 1 cup fresh or frozen raspberries, 2 tablespoon water, 2 tablespoon sugar and 2 teaspoon lemon juice. Process until smooth strain mixture to remove seeds.