Ingredients
Graham cracker crust:
- 14 whole graham crackers (about 2-1/3 cups crumbs)
- 12 tablespoons butter, melted
- 1/2 cup brown sugar
- Pinch of salt
Strawberry puree:
- 2-1/2 pounds strawberries, leaves removed
- 1 cup sugar
Cheesecake
- 1/3 cup cold water
- 1 tablespoon unflavored powdered gelatin (1-1/2 packages)
- 16 ounces cream cheese, room temperature
- 1 cup sugar
- 1 cup heavy whipping cream, chilled
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate ganache
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
Instructions
- Spray a 9-inch springform pan with non-stick spray and line the bottom of the pan with parchment paper or wax paper.
Make the graham cracker crust:
- Place the graham crackers in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the graham cracker crumbs into a mixing bowl and add the butter, sugar, and salt then stir until well combined. (Alternatively, use a food processor to make the crumbs).
- Spread the mixture evenly into the bottom of the springform pan and press it down firmly.
Strawberry puree:
- Slice the strawberries in half and place them in a saucepan along with 1 cup sugar.
- Bring to a simmer and cook while you smash the strawberries with a fork or potato masher. Cook for about 15 to 20 minutes until the strawberries break down and the juices thicken and reduce a bit which will make the strawberry flavor more concentrated.
- Set aside to cool (make sure the strawberry puree cools to room temperature).
Cheesecake:
- Place the cold water in a microwavable bowl and sprinkle the gelatin over the water. Give it a stir to combine it and set it aside to soften (or bloom) for 5 minutes.
- Combine the cream cheese and 1 cup sugar in a mixing bowl. Beat on medium speed until smooth and creamy, about 2 minutes. Make sure to scrape the sides of the bowl.
- Add the heavy cream and beat for 4 or 5 minutes until thick and fluffy. Add the lemon juice, vanilla extract, and salt and beat until well blended.
- Set aside 1/2 cup of the strawberry puree. Fold the rest of the strawberry puree into the batter
- Place the softened gelatin in the microwave for 15 to 20 seconds, stirring at 5 to 10-second intervals. Heat it until it is completely dissolved and liquid.
- Pour the warm gelatin into the cream cheese mixture and stir it until it is well incorporated.
- Pour half of the cheesecake filling over the prepared crust. Swirl in the reserved strawberry puree then pour the rest of the filling on top.
- Refrigerate for 8 to 12 hours.
Chocolate ganache to cover the cheesecake
- Heat the heavy cream in the microwave or in a saucepan on the stovetop. Only heat it until it gently simmers and don’t let it boil.
- Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes to melt.
- Once the chocolate melts, stir the mixture until it is smooth.
- Pour the chocolate over the cheesecake. Store in the fridge until ready to serve.
- Garnish with additional strawberries if desired.
Notes
- This recipe works with fresh or frozen strawberries.
- In order to get the strawberry sauce reduced to a thick puree, you will need to simmer it for at least 15 to 20 minutes. I used an 11-inch skillet to reduce the sauce. If you use a smaller pan then you will need to simmer it for longer because the sauce will be deeper in a smaller pan.
- Make sure the strawberry puree cools down to at least room temperature before you add it to the cream cheese mixture. You can place it in the fridge or set it in a bowl of ice to cool it down faster.
- You can add 1 to 2 drops of red food coloring to the cheesecake mixture if you want a brighter red cheesecake.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 735Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 115mgSodium: 411mgCarbohydrates: 75gFiber: 3gSugar: 60gProtein: 7g