Slay your Valentine or Sweetheart with this Cheesecake. There are so many words needed to describe this cheesecake. For your chocolate companion who loves chocolate, this romantic cheesecake will give them every reason to dream of chocolates like a child in a chocolate factory. Give your heartthrob a slice of this, then there will be no pressure to get reservations at any Bistros in town. No need to stress out to order flowers or chocolates. Romance will be in the air from the White Chocolate Dipped Strawberries lying atop of this magnificent cheesecake smeared with Chocolate Ganache. By going the extra mile for your loved one, this will show that you really love them.
Ingredients
Crust
- 1 cup chocolate graham cracker crumbs (crumbled)
- ½ cup granulated sugar
- 5 tbsp unsalted butter (melted)
- 1 cup sliced fresh strawberries
Chocolate Ganache
- 1 cup semi-sweet chocolate chips (coarsely chopped)
- ½ cup heavy cream
Cheesecake Filling and White Chocolate Dipped Strawberries
- 4 (8 oz ) pkg cream cheese (room temperature)
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 1 vanilla bean (cut in half lengthwise and scrape out seeds or use 3 tsp vanilla extract)
- 4 lg eggs
- 12 medium strawberries
- ¾ cup semi-sweet white chocolate chips (can use regular chocolate)
- 2 tsp vegetable oil
How to Make It
- Preheat oven to 325 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set aside. To make Chocolate Dipped Strawberries
- In a double boiler over medium heat, add white chocolate chips and vegetable oil. Stir till melted and smooth. Remove from heat and dip strawberries about ¾ way and arrange on baking pan lined with wax/parchment paper. Refrigerate to chill while making cheesecake. To make Crust
- In a food processor, pulse graham crackers and sugar till finely crumbly. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Then arrange sliced strawberries on top of crust; set aside. To make Cheesecake Filling
- In a mixing bowl with mixer on medium speed, beat cream cheese and sugar till smooth. Add vanilla extract and/or vanilla bean seeds; beat till smooth. Add eggs (one at a time) and beat well after each addition. Pour and spread onto crust.
- Bake in oven for about 1 hour or till golden brown and still jiggly in the center. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or overnight. To make Chocolate Ganache
- In a double boiler over medium heat, add heavy cream and chocolate chips. Stir till melted and smooth. Remove from heat and pour and spread on top of cheesecake. Arrange 12 Chocolate dipped strawberries around edge of cheesecake.
