May 30, 2012

strawberry dark chocolate new york cheesecake


What better way to finish an amazing meal than with New York Cheesecake?   If you quickly replied, "Nothing," we should be friends. 

Cheesecake with strawberry sauce and dark chocolate chips might be one of the best foods ever made.  It's healthy, too.  Really.  I've got the math to prove it.



Strawberries=Fruit
Graham Crackers=Grain
Milk, Cream Cheese, and Sour Cream=Dairy
Eggs=Protein
Dark Chocolate Chips=Antioxidants

See??  It's true.

Okay, it may not quite as healthy as I make it out to be.  But, it's still ridiculously delicious.  Any guilt from indulging in this treat will quickly be forgotten when you take the first bite.  Promise.


Strawberry Dark Chocolate New York Cheesecake
Recipe adapted from Allrecipes.com
Cheesecake serves 12-14

Cheesecake Ingredients:
  • 15 graham crackers, crushed
  • 2 tbsp butter, melted
  • 3/4 c dark chocolate chips 
  • 32 oz cream cheese
  • 1 1/2 c sugar
  • 3/4 c milk
  • 4 eggs
  • 1 c sour cream
  • 1 tbsp vanilla
  • 1/4 c flour
  • 1 tsp lemon juice
Preheat oven to 350 degrees.  Grease a 9" or 10" springform pan.   In a bowl, mix the graham cracker crumbs and the butter.  (I used a gallon ziptop bag and a rolling pin to make the crumbs).  Press the graham cracker crumble into the springform pan.  Top the crust with a sprinkle of dark chocolate chips.

In a stand mixer, combine the cream cheese and sugar just until smooth.  (Over-mixing the filling will cause the cheesecake to crack.  Believe me, I know.  Hence, the corner pictures of the cheesecake.)  Blend in the milk, then the eggs one at a time.  Mix in sour cream, vanilla, flour, and lemon juice.  Continue to combine just until the filling is smooth.  Pour filling over the crust and chocolate chips.

Bake the cheesecake at 350 degrees for 1 hour.  This is the hard part: do NOT open the oven door at all during or after the baking.  Just trust it.  After the hour, turn the oven off and let the cake SLOWLY cool in the oven with the oven door closed for 4-5 hours.  By not opening the oven door, the cake cools more slowly and will avoid cracking.  Chill the cake in the refrigerator until ready to serve.  Serve the cheesecake topped with strawberry sauce (recipe below).







Strawberry Sauce Ingredients:
  • 1/2 lb strawberries, pureed
  • 1/2 c sugar
Puree 1/2 lb of strawberries.  I did this step in a small food processor in a couple batches.  Pour puree into a small saucepan and add the sugar.  Cook the strawberry sauce over low heat for about 10 minutes, stirring constantly while maintaining a gentle boil.  Cool the sauce (or refrigerate, if not serving soon) before topping the cheesecake.



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