Bake 2.16: Chocolate Covered Strawberry Cheesecake

While not generally a fan of cheesecake, I have made a few and this one turned out to be a lovely treat for the weekend. The wife loves chocolate covered strawberries so I took that inspiration and made this cheesecake.

Ingredients
2 cups Oreo cookie crumbs (25 cookies)
4 tablespoons melted butter *If using unsalted butter add 1/2 teaspoon salt

6 cups chopped strawberries

3 tablespoons freeze dried strawberries, crushed to powder (I use a spice grinder that used to be the wife's coffee grinder until she got a new fancy one)

24 ounces cream cheese

1 cup sugar + 1/4 cup sugar

3 tablespoons flour

1/2 cup sour cream

4 large eggs

3 teaspoons corn starch

8 ounces semi sweet chocolate 

1 1/2 tablespoons corn syrup

1/2 cup whipping cream

Start with the strawberries, process all 6 cups (reserve a few whole strawberries to dip in chocolate, because yum) in a food processer until smooth. Run through a fine mesh strainer to remove the seeds. Heat in a medium saucepan until reduced to 1 cup total, stirring to prevent the bottom from burning of course, it took me about 30 minutes. When it reaches 1 cup, stir in 2 T of the freeze dried strawberries, remove 1/2 of the puree and put in the fridge to cool. To the remaining 1/2, add 1/4 cup sugar, a pinch of salt and the three teaspoons of corn starch and cook for another few minutes. When you see it thicken, pour into a bowl and set aside to cool. (I also add a spoonful of the 'seeds' back to this amount. I like the added texture and then it is more jam like. 

Next crust! Heat the oven to 325 degrees. Process the cookies in the food processor, once crumby, add the butter. Pulse until even. Spray a springform pan with cooking spray and line the bottom with parchment. Press the cookie mixture evenly to fill the bottom. I use the bottom of a glass to get it all flat and even. Bake 10 minutes. With the dark color it is hard to tell that it is finished so go by smell, it should smell toasty. 

Set the crust aside to cool. Once cool, wrap the springform base with foil to prevent water from seeping in when you put the cheesecake in the water bath. 

Heat the oven to 300, or drop the temperature if you are not taking breaks in between steps! 

In a stand mixer with the paddle attachment, add the cream cheese, 1 cup sugar and flour. Mix gently, not to add too much air. Add the cooled 1/2 cup of strawberry puree (not the one with the added sugar and corn starch!) and mix. Add the sour cream and mix. Add eggs one at a time. Scraping down the bowl as needed. Once all mixed, pour onto the cooled crust. Place the springform pan in a larger pan and place into the oven. Pour hot water into the later pan until it comes about 1/2 way up the springform pan, make sure it doesn't go above the foil! Bake for 65-70 minutes. You want it to be set but the very middle still a touch jiggly. Turn off the oven but leave the cheesecake in there about 30 minutes. the cooler slowing will help prevent cracking. Then take it out and allow it to sit on the counter a few minutes before unwrapping the foil. 

Spread the other 1/2 of the strawberry puree on top of the cheesecake with an offset spatula. Put it in the fridge to cool and set while you make the ganache.

Put 1/2 cup whipping cream and the corn syrup in a microwave safe bowl and heat until piping hot. You can do that on the stove top too but I had already made plenty of dishes. Add the chocolate to the bowl. Allow to sit for a few moments and then whisk to combine. Allow to sit on the counter to cool slightly. If you saved any whole strawberries now is the time to dip them. 

Using an offset spatula, spread the ganache on top of the cheesecake and return to the fridge for at least 4 hours, preferably overnight. 

Once ready, run a thin knife around the outside and remove the springform pan. 

Sprinkle the top with the remaining strawberry powder. YUM!