Easy Strawberry Chocolate Cheesecake

Summer is a time for barbeques and get-togethers ... baking, not so much. Since fresh strawberries are abundant in Newfoundland right now, I tested out a new recipe on some willing neighbours to get the seal of approval ... unfortunately, the pic I took got deleted.  I like it because it’s not too sweet or heavy. 

Ingredients

2 cups chocolate baking crumbs 
1/4 cup unsalted butter, melted
1/2 cup heavy (whipping) cream
1/2 tsp vanilla
2 tbsp sugar
454 g cream cheese, softened (I use low-fat, but you do you)
1/4 cup chocolate chips
1 quart strawberries, rinsed, drained, and patted dry
Chocolate curls or sprinkles for garnish 

Method

Preheat oven to 350F. Combine crumbs and butter in an 8X8 pan, then press and pat down firmly to make a crust. Bake for five minutes, then set aside to cool. 

Combine cream, vanilla, and 1 tbsp sugar in a medium bowl. Using a hand mixer, beat the mixture, gradually increasing speed (this keeps you from getting splattered), until it’s stiff and frothy.  Place in fridge to keep cold. 

Cut the cream cheese into cubes (this makes it easier to mix), and put in a mixing bowl with the remaining 1 tbsp sugar. Beat with a hand mixer until creamy and blended.  Add the whipped cream and beat until combined and frothy.  Fold in chocolate chips and spread evenly over crust. 

Slice strawberries: I put a couple layers of paper towel on the cutting board, so any residual moisture from the rinsing gets absorbed.  Spread evenly over the cream cheese mixture, and scatter chocolate curls in any gaps left. Chill until it slices evenly and cut into squares. 

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