Saturday, September 8, 2012

chocolate covered strawberry cheesecake

wow... please ignore this monstrosity of a photo. this cheesecake was cut and eaten under the influence of a good amount of vodka

so i was supposed to make a strawberry cheesecake for Mickey's birthday in Sonoma because it's his favorite (i asked). but i couldn't just make a normal strawberry cheesecake, so after searching the internets i found this recipe for chocolate covered strawberry cheesecake, which sounded stellar. i think it came out pretty good, but again, it was eaten under the influence of vodka soooo i can't say for certain. i think i could have maybe baked it a bit longer, but still it turned out decent. i think i'll make it again sometime soon so i can actually enjoy it this time.

macerate thawed frozen strawberries to extract juices

ingredients for the strawberry puree

reduced strawberry juice, strawberry pulp, sugar and lemon all blended to a uniform consistency

a good lookin buttered and floured springform pan

ingredients for crust. just almonds, butter, sugar and salt.

almond crust pressed into pan, ready to be baked

ingredients for cheesecake. cream cheese, sour cream, eggs, sugar, vanilla and strawberry puree

cheesecake, all ready for baking

the pan is double wrapped with heavy duty foil, then placed in a water bath for baking. this evens out the temperature so that you don't have an unevenly cooked cheesecake

ingredients for ganache top

i used 70% dark because dark chocolate is better tasting than not dark chocolate. and healthier...not that a cheesecake is in any way healthy..

chocolate covered strawberry cheesecake


strawberry puree:
- 10 oz. frozen strawberries
- 2 tbs sugar
- 2 tsp fresh squeezed lemon juice

almond crust:
- 2 c whole raw almonds
- 2 oz unsalted butter (at room temp)
- 3 tbs sugar
- 1/4 tsp salt

strawberry cheesecake:
- 1 lb cream cheese at room temp
- 1 c sugar
- 3 large eggs at room temp
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 12 oz sour cream at room temp
- 2/3 c strawberry puree

- 4 oz chocolate, finely chopped (i used 70% dark)
- 4 oz. heavy cream
- 1/2 large egg


strawberry puree:
1. thaw strawberries
2. put strawberries in a strainer over a bowl and smash to strain juices (reserve pulp)
3. put juice in a small saucepan and simmer until reduced to about 1/3 the original volume (should start around 6 oz. and reduce to 2oz.)
4. add sugar to reduced juice and stir to dissolve
5. in a blender blend juice, pulp and lemon
6. set aside

1. preheat oven to 400 degrees F and place the rack in the center position
2. butter and flour a 9" springform pan
3. in a blender or food processor pulverize almonds, sugar and salt until crumbly
4. transfer almond mixture to a bowl and add butter
5. with a pastry cutter incorporate butter to combine
6. press into bottom and sides of pan
7. bake for 15-20 minutes or until a golden brown
8. set aside to cool while you make cheesecake

1. reduce oven temp to 350 degrees F
2. beat cream cheese and sugar until smooth
3. beat in eggs one at a time
4. beat in vanilla, salt and sour cream until smooth
5. beat in strawberry puree
6. wrap the pan with a double layer of heavy duty aluminum foil
7. pour cheesecake batter into crust
8. place cheesecake into a water bath (bigger pan surrounding the 9" springform pan filled with water)
9. bake for 45-55 mins or until it doesn't jiggle when shaken a bit

ganache (start 5-10 mins before cheesecake finished):
1. in a small sauce pan boil cream
2. pour heated cream over chocolate and whisk until chocolate has melted and is smooth
3. whisk in egg
4. spread ganache over hot cheesecake and smooth over
5. bake for 10 minutes or until ganache sets along the sides

-when cheesecake is fully cooked, place on a cooling rack to cool completely.
-once at room temp. refrigerate for 8 hrs before unmolding the springform pan
-run a thin knife around cake pan sides. remove springform. 
-gently slide onto serving plate

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