I was looking for a nice recipe for a cheesecake. I always make the ones that do not require baking, but this time I was determined to bake a cheesecake. It’s a whole different thing. Unbaked cheesecakes are more like mousse or ice cream to me, whereas baked ones – they’re a whole different league. Now…what’s better than a combination of chocolate and cream cheese and an easy to follow recipe? So I’ve found a great recipe on Taste of Home and changed it a little bit to fit my needs. Of course, I am adding the original recipe on the bottom of this post.
Bottom line? GREAT cake! Was gone after less then 24 hours. Will definitely make it again.
Chocolate Cheesecake with Strawberry Sauce
A great cheesecake with some refreshing strawberry topping. Easy to make and combines 3 great flavors: Chocolate, Cheese and Strawberries!
Ingredients
- 1 ¼ cups tea biscuit crumbs (the most simple ones I could find)
- ⅓ cup butter, melted
- 3 tablespoons plus ½ cup sugar, divided
- 2 packages (250 grams each) cream cheese, softened
- 2 tablespoons all-purpose flour
- 150 grams evaporated milk (about ½ can)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
Strawberry Sauce:
- 8-10 fresh strawberries
- 1 teaspoon cornstarch
- 2 tablespoons cold water
Instructions
Make the Cake:
- Preheat oven to 325F (160C)
- Line the bottom and sides of a 9-in. square baking pan (I used a 22 inch round baking pan) with heavy-duty foil (I sprayed with vegetable oil just in case). In a small bowl, combine the wafer crumbs, melted butter and 3 tablespoons sugar; press onto the bottom of prepared pan.
- In a large bowl, beat the cream cheese, flour and remaining sugar (1/2 cup) until smooth. Beat in milk. Add egg; beat on low speed just until combined. Stir in vanilla.
- In another bowl, combine ¾ cup of the cream cheese mixture with the melted chocolate; set aside.
- Pour remaining cream cheese mixture over crust (the white batter).
- Top with spoonfuls of chocolate mixture; cut through batter with a knife to swirl.
- Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
- Using foil, lift cheesecake out of pan (don’t worry it will not stick)
Prepare the Sauce:
- Place strawberries in a blender; cover and process until well blended and pureed.
- Combine cornstarch and water in a glass (make sure you stir really well)
- Put the strawberry puree in a small saucepan and add the cornstarch mix. Stir to combine. Bring to a boil over medium heat. Cook and stir for about a minute or until thickened. Chill until serving (let it reach room temperature, but it’s also nice when it’s warm)
And here’s the original recipe: Chocolate Cheesecake Triangles