Chocolate Strawberry Cheesecake
It’s was moving day at the job, so Jesse and his colleagues needed some uplifting and since we just got his Aunt Terry’s chocolate cheesecake recipe, we figured why not. However, I’m adding a strawberry topping to it instead of the raspberry I’ve been experimenting with. We already know the cheesecake is good, or in Jesse’s words “a chocolate elemental”. However, now we’re going to see if I can make it and still have it be just as good. But just so that everything is in one post, here’s the complete recipe.
GRAHAM CRACKER CRUST
Ingredients:
8 tbsp butter
1-1/2 cups crumbs (about 21 squares)
4-1/2 tbsp sugar
2-1/4 tsp heaping cocoa
Directions:
- Preheat oven to 375 F.
- Mix all ingredients together and pour into spring form pan. Bake at 375 F for 8 minutes.
CHOCOLATE CHEESECAKE
Ingredients:
16oz soft cream cheese
1 cup mayo (real Hellman’s)
1 cup sugar
4 eggs
2 cups chocolate chips melted
2 tsp vanilla
Directions:
- Preheat oven to 350 F.
- Beat cheese and mayo at medium speed until smooth. Gradually beat in sugar. Beat in eggs one at a time. Beat in chocolate and vanilla until smooth. Pour into crust, place on a cookie sheet and bake at 350 F for 50 to 55 minutes.
STRAWBERRY TOPPING
Ingredients:
12 oz. pkg. frozen strawberries
2 tsp. sugar
1 tsp. cornstarch
3 tsp. cold water
Directions:
Mash strawberries through strainer, throwing away seeds. Add sugar to strawberries and heat in saucepan to almost boiling. Mix cornstarch with cold water. Add cornstarch mixture little bit at a time to strawberries, stirring constantly, until mixture starts to thicken. Cool in refrigerator and serve with just about anything.