Valentine's Day is a wonderful time to treat the one or ones you love to something delicious and sweet. In getting ready for our February issue, I tried a cheesecake. I was so disappointed in it. I could not share that with you. I wanted something that you would be proud to serve on Valentine's Day. I am so glad to be able to share this recipe as it is very good. Cheesecake takes a while to make because it must cool down after it is baked and that should be overnight. Then you can finish it the next morning. When we sliced our piece of Chocolate-Covered Strawberry Cheesecake and took the first bite we agreed it was worth the time and effort to make, and it should be shared. It makes a great Valentine's Day dessert. Hope you enjoy it as much as we did.  

 

* Cooking Spray

* 2 1/4 cups chocolate cookie crumbs *(I used Oreo cookies and removed the icing in the center. I broke the cookies and then ground the cookies in a blender until they were finely ground.)

* 6 tablespoons (3 ounces) salted butter, melted

* 1 1/4 cups plus 2 tablespoons granulated sugar, divided

* 1 cup coarsely chopped fresh strawberries

* 4 (8 ounce) cream cheese, softened

* 2 tablespoons all-purpose flour

* 4 large eggs

* 1 large egg yolk

* 1 tablespoon grated lemon zest (from 1 large lemon)

* 2 teaspoons vanilla extract

* 1 to 2 drops of soft pink food coloring gel (optional) (I did not use.)

 

* 6 ounces semisweet chocolate chips (about 1 cup) (I used Ghirardelli Semi-Sweet chocolate pieces.)

* 1/4 cup salted butter

* 4 teaspoons light corn syrup

* 1/2 teaspoon vanilla extract

 

* Whole strawberries (about 2 cups)

* 1/4 cup strawberry jam (optional for a glossy finish on the strawberries) (I used.)

 

1.  Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray. Wrap outside of the pan with heavy-duty aluminum foil. Stir together Oreo chocolate cookie crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cook completely, about 30 minutes.

2.  Meanwhile, process chopped strawberries in a food processor until completely smooth about 1 minute, stopping to scrape down sides as needed.

3.  Beat cream cheese with an electric mixer on medium speed until creamy, 1 to 2 minutes. Gradually add 1 1/4 cups sugar and flour beating until smooth, about 1 minute.  Add whole eggs, 1 at a time, beating on low speed just until blended after each addition. Add egg yolk and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. If using food coloring gel, stir in now, until the desired shade is reached. Pour batter into prepared pan, and place on a large, rimmed baking sheet.   

4.  Bake in preheated oven just until center is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, about 15 minutes. Remove cheesecake from oven and gently run a knife around the outer edge of the cheesecake to loosen from sides of pan. (Do not remove sides of pan.). Cool completely in pan on a wire rack, about 2 hours. Cover and chill 8 to 24 hours.

 

1.  Place chocolate chips, butter, and corn syrup in a small microwavable bowl. Microwave on medium (50%) power until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.

 

1.  Remove sides of pan, and transfer cheesecake to a serving platter. Pour chocolate ganache over top of cake, spreading to edges using a small offset spatula and allowing some to drip down sides. Chill cheesecake until ganache is firm, about 20 minutes. Cut the strawberries in half and brush with warm strawberry jam, if using. Garnish cake with the halved fresh strawberries.

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