Strawberry Chocolate Cheesecake with Sour Cream Topping
People are often wary of baking cheesecake for fear that it will be overbaked and the top will crack, ruining a beautiful cheesecake. My solution is pretty easy and doesn’t require a waterbath. Just take the temperature of the center of the cake! Once it reaches 150°F, it is done. The center should jiggle slightly but it will set once it’s chilled. And no need to worry about the cracking on top. I make an easy sour cream topping to spread on top, covering up any unsightly cracks. Don’t be scared of the number of ingredients, as this recipe comes together pretty easily. Just make sure to make this cheesecake the night before and let it sit in the fridge to chill properly.
Course Dessert
Cuisine American
Prep Time 40 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 10
Calories 770kcal
Author Irvin
Ingredients
Strawberry filling and sauce
3cupschopped strawberries1 pound or 455 g
1/2cupO Organics® white granulated sugar100 g
1tablespoonscornstarch
2teaspoonO Organics® vanilla extract
Cheesecake crust
1 1/2cupsSafeway SELECT™ Cinnamon Graham Crackers9 crackers or 1 sleeve
24ouncesO Organics® Cream Cheese at room temperature680 g or 3 bricks
1cupO Organics® white granulated sugar100 g
4large O Organics® eggs
2tablespoonsO Organics® all-purpose flour
Sour Cream Topping
1cupO Organics® sour cream230 g
3tablespoonsO Organics® white granulated sugar
1teaspoonO Organics® vanilla extract
Instructions
Make the strawberry sauce by placing the strawberries, sugar and cornstarch in a medium sized pot and cooking on medium heat, stirring constantly. At first the strawberries will sizzle a bit then they’ll start to break down and they will produce juice. The liquid will be cloudy and then turn translucent as the cornstarch cooks. Continue to cook until it thickens and the liquid is transparent. Stir in the vanilla extract. Place the sauce in a blender or food processor and process until it becomes a sauce. Set aside.
Preheat the oven to 350°F. Spray a 9” round springform pan with cooking spray. Place once sheet of aluminum foil on a rimmed baking sheet or pizza pan. Place another sheet of aluminum foil 90° angle from that one. Place the springform pan in the center and crinkle the foil up around the pan so as to catch any drips from the cheesecake.
Make the crust by placing the crackers, powdered sugar, cocoa, and salt in a clean blender or food processor. Process until crumbs form.
Drizzle the melted butter into bowl and process until the crumbs start to clump together.
Dump the crumbs into the prepared pan and press on the bottom of the pan into an even crust. Bake in the oven for 15 minutes.
While the crust is baking, make the filling by placing the milk and chocolate chunks in a medium sized pan. Turn the heat to medium and stir constantly until the chocolate melts and forms a smooth chocolate sauce stir in the instant coffee and vanilla extract. Set aside to cool.
Place the cream cheese and sugar in the bowl of a stand mixer. Turn on low and mix until the sugar is blended in. Add the eggs, one at a time, waiting until the first one is incorporated before adding the next egg. Add the flour and beat to incorporate.
Scrape the chocolate sauce into the batter and stir until just blended and uniform in color.
Once the crust is baked, spoon half the batter into the pan and spread evenly to cover the crust. Spoon half the strawberry sauce on top of the chocolate cheesecake filling and carefully spread it over the top. Reserve the remaining sauce in a bowl, covered by plastic wrap, in the fridge.
Carefully spoon the remaining chocolate cheesecake filling on top of the layer of strawberry filling in the pan. Spread evenly and bake in the oven for 45 to 55 minutes or until the center of the cheesecake jiggles slightly, or a thermometer inserted in the middle hits 150°F. Let cool to room temperature and then cover and refrigerate overnight.
Before serving, make the sour cream topping by stirring all the ingredients together and then setting it aside for 10 minutes for the sugar to dissolve. Stir to blend, once the sugar has dissolved, then spread over the cheesecake top. Serve with the remaining strawberry sauce.