14th Feb is at the door!
It’s time to surprise your dream partner with creamy, chocolatey, and subtly sweet Chocolate-covered strawberry cheesecake. Thanks to the blessings of Polar Sandwich Maker.
Let the thick layer of ganache on top and the dash of cocoa crunch complement the soft, velvety date night dessert.
Now, just check out the yummy recipe.
Ingredients:
- Cooking spray
- 6 tablespoons salted butter, melted
- 1 1/4 cups plus 2 Tbsp. granulated sugar, divided
- 1 cup coarsely chopped fresh strawberries (from about 5 large strawberries
- 4 pkg. cream cheese, softened
- 2 tablespoons all-purpose flour
- 4 large eggs
- 1 large egg yolk
- 1 tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 1 to 2 drops soft pink food colouring gel
Directions to prepare the Cheesecake
Preheat the oven to 325°F. Coat a 9-inch springform pan with cooking spray. Wrap the pan with heavy-duty aluminium foil. Add 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan.
Bake in a preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
Make chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed until blended after each addition (do not overbeat). Add egg yolk, and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food colouring gel until the desired shade is reached. Pour batter into the prepared pan, and place on a large rimmed baking sheet.
Bake in a preheated oven just until the centre is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn the oven off, and let the cheesecake stand in the oven, with the door closed, for 15 minutes. Remove the cheesecake from the oven, and gently run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan. (Do not remove the sides of the pan.) Cool completely in a pan on a wire rack for about 2 hours. Cover and chill for 8 to 24 hours.
Place chocolate chips, butter, and corn syrup in a small bowl. Microwave on medium heat until smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.
Pour chocolate ganache over the top of the cake, spreading to the edges using a small offset spatula and allowing some to drip down the sides.
Chill cheesecake until the ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.
