Chocolate Strawberry Cheesecake
This delicious and decadent Chocolate Strawberry Cheesecake combines the rich flavors of chocolate with the sweet and tangy notes of fresh strawberries.
Ingredients:
For the Crust:
1 ½ cups Oreo cookie crumbs
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup cocoa powder
For the Strawberry Topping:
1 pint fresh strawberries, washed, hulled, and sliced
¼ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water
Instructions:
Preheat oven: to 325°F (165°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent leakage.
Make the crust:
Combine Oreo crumbs and melted butter. Press into the bottom of the prepared pan.
Bake for 10 minutes, then let cool completely.
Make the filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Beat in eggs one at a time, then stir in vanilla extract and cocoa powder until just combined.
Pour the filling over the cooled crust.
Bake:
Place the springform pan in a larger baking pan. Pour hot water into the larger pan to reach halfway up the sides of the springform pan (this creates a water bath, which helps the cheesecake bake evenly).
Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
Cool:
Turn off the oven and let the cheesecake cool in the water bath for 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature.
Refrigerate for at least 4 hours, or preferably overnight.
Make the strawberry topping:
In a saucepan, combine sliced strawberries, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
Remove from heat and let cool completely.
Serve:
Once the cheesecake is chilled, top with the cooled strawberry topping.
Garnish with additional fresh strawberries or chocolate shavings, if desired.
Tips:
You can use frozen strawberries, but make sure to thaw and drain them well before making the topping.
For a richer chocolate flavor, use dark chocolate instead of semi-sweet.
Don't overmix the batter after adding the eggs, as it can cause the cheesecake to crack.
Enjoy your decadent Chocolate Strawberry Cheesecake!
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