Chocolate Marble Strawberry Cheesecake Recipe

A Decadent Dessert for a San Diego Valentine's Day



Chocolate Marble Strawberry Cheesecake Recipe

Chocolate and strawberries are the signature dessert for any Valentine’s Day. Instead of taking the traditional route, surprise your honey with this delectable chocolate– covered strawberry marble cheesecake as the perfect ending to your romantic day! 

 

CHOCOLATE MARBLE STRAWBERRY CHEESECAKE

Cheesecake:
3 packages (8 oz) organic cheesecake
1 tbsp vanilla extract
2 tbsp lemon juice
1 can organic sweetened condensed milk
3 organic eggs

Crust: 
1 1/4c graham crackers
1/3c organic butter
1/4c organic sugar
1 tsp cinnamon
Fresh strawberries (to line crust)
*Save a few strawberries for the top

Strawberry Topping:
1 (10 oz) package frozen organic strawberries
1/2 tbsp non–GMO cornstarch

Chocolate Ganache:
1/2 c organic heavy cream
4 ounces semisweet or bittersweet chocolate

Heat oven to 300 degrees. Mix graham cracker crumbs, sugar, cinnamon and butter. Press into the bottom of a 9–in springform pan. Let sit in the fridge for 30 minutes while you prepare other ingredients.

In a food processor mix the package (10 oz) of frozen organic strawberries and cornstarch until well combined. Add this mixture to a saucepan and bring to a boil. Reduce heat to lowest setting and stir for 3 minutes. Turn off heat and set aside.

In a large mixing bowl, place cream cheese and gradually add condensed milk. Add lemon juice and vanilla extract. Beat in one egg at a time and blend slowly until you have a smooth consistency.

Remove crust from fridge. Clean and slice each strawberry. Place strawberry slices vertically as a border around the crust. Carefully pour half of the cream cheese mixture over the crust. Spoon dollops of the strawberry preserve mixture onto cream cheese layer. Pour remaining cheesecake mixture on top of the cake. Place remaining strawberry mixture in piping bag and squeeze small circles of the strawberry mixture around the top in a circular pattern. Next, take a toothpick and draw a line through each circle. This will result in a heart shaped pattern on top of your cheesecake. Bake in a 300-degree oven for 50 minutes or until center is set.

In a medium saucepan, add ½ cup heavy cream and 4 oz semisweet or bittersweet chocolate. Stir on medium–low heat until mixture resembles a smooth chocolate sauce. Remove from heat and set aside. Let cool and place in a piping bag or Ziploc bag.

Remove from oven and let cool for 20 minutes. Run a knife around the crust pan to loosen; cool for an additional hour. If possible, let sit in fridge overnight or for at least 4 hours. Remove from fridge and place strips of wax paper on dessert pedestal in a square pattern. Place cheesecake on top. (This will help to reduce the mess after the chocolate is drizzled on top and provide a final clean presentation.)

Wash and clean package of organic strawberries. Make 3-4 slices vertical slices from each strawberry and place on top of cheesecake in a flower pattern. Take piping bag of chocolate ganache and drizzle in a circular pattern around cheesecake. Top the center with chocolate covered strawberries and enjoy! 

 

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