Creamy, chocolatey, and subtly sweet, this decadent dessert is acheesecake-lover’s dream.
Our Chocolate-Covered Strawberry Cheesecake isn’t complete without a thick layer of ganache on top, of course.
The really good news about thishomemade Valentine’s Day cake?
Credit: Photographer: Will Dickey Prop Stylist: Missie Crawford Food Stylist: Erin Merhar
It doesn’t require a water bath.
6tablespoons(3 oz.)
salted butter, melted
1 1/4cupsplus 2 Tbsp.
granulated sugar, divided
1cupcoarsely chopped fresh strawberries (from about 5 large strawberries
4(8-oz.)
Lightly coat a 9-inch springform pan with cooking spray.
Wrap outside of pan with heavy-duty aluminum foil.
Stir together graham cracker crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl.
Press mixture on bottom and 1 inch up sides of prepared pan.
Bake in preheated oven until set, 7 to 8 minutes.
Transfer to a wire rack; cool completely, about 30 minutes.
Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute.
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 coloring gel until desired shade is reached.
Pour batter into prepared pan, and place on a large rimmed baking sheet.
Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.
(Do not remove sides of pan.)
Cool completely in pan on a wire rack, about 2 hours.
Cover and chill 8 to 24 hours.
Stir in 1/2 teaspoon vanilla.
Assemble the Cheesecake
Remove sides of pan, and transfer cheesecake to a serving platter.
Chill cheesecake until ganache is firm, about 20 minutes.
Garnish cake with whole and halved fresh strawberries.
