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Chocolate Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake

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Prep Time 30 minutes
Cook Time 55 minutes
Chill Time 8 hours
Ingredients Method

Ingredients
  

Brownie Crust
  • 70 g AP Flour
  • 42 g Dutch process cocoa powder
  • ½ cup Unsalted butter
  • 1 tbsp Neutral oil Vegetable, canola
  • 2 large Eggs room temperature
  • 1 pinch kosher salt
  • 100 g Granulated sugar
  • 100 g Dark brown sugar
  • 2 tsp Vanilla
Cheesecake
  • 24 oz Cream cheese room temperature
  • 3 large Eggs room temperature
  • 200 g Granulated sugar
  • 1 tbsp Cornstarch
  • ½ cup Heavy cream
  • 1 oz Freeze dried strawberries Ground into powder
Chocolate Ganache
  • 4 oz Semi-sweet chocolate
  • 4 oz Heavy cream

Method
 

Crust
  1. Preheat oven to 350°F. Grease and line a 9x9 pan with parchment paper, leaving enough overhang so you will have some to grasp to pull the cheesecake out of the pan.
  2. Melt butter in a double boiler (or glass bowl over a sauce pan of simmering water), adding in cocoa and sugar once melted. Stir until smooth.
  3. Remove from heat, whisk for one minute, add in oil, vanilla and eggs, whisking for another minute.
  4. Sift in flour and add salt, gently folding into the batter until just combined. q
  5. Pour batter into prepared pan, and bake for about 12-15 minutes. Brownies will NOT be done, but the top will be set and no longer wet if you touch it.
  6. Reduce oven temperature to 325°F
Cheesecake
  1. In bowl of stand mixer, with paddle attached, mix together sugar and cornstarch.
  2. Once combined add in cream cheese and mix for about 4-5 minutes. Halfway through, scrape the bottom of the bowl with a spatula to make sure all cream cheese is being incorporated. Cream cheese should be silky smooth with no lumps.
  3. Add freeze dried strawberries to batter and mix to incorporate. Strawberries should be a fine powder when adding to batter, however some strawberry seeds may be seen - which is fine.
  4. Add in eggs, one at a time making sure one is fully mixed in before adding the next.
  5. Pour heavy cream into batter and mix for about 30 seconds,
  6. Pour batter onto brownie crust, and place in the oven. Bake for about 40-50 minutes. The edges will be set but the center will still jiggle.
  7. Turn off oven, leaving cheesecake inside and crack oven open a few inches and let sit for 1 hour.
  8. After an hour, remove cheesecake and let chill in refrigerator overnight.
  9. The next day, remove cheesecake from pan and cut into bars.
Chocolate Ganache
  1. Break up chocolate into small pieces and place in a glass bowl or measuring cup.
  2. Heat 4 ounces of cream until steaming, and pour over chocolate.
  3. Let sit for about 30 seconds and then whisk or stir mixture until the chocolate has completely melted.
  4. Let chocolate cool slightly before pouring over cheesecake bars. Ganache should still be warm when poured but not hot.
  5. Enjoy!