We had four different types of cheesecake at our pie party this year. G.’s favorite was this strawberry cheesecake, largely because of the rich chocolate drizzle served with it.
The recipe comes from our friends Mike and Lisa, and like the lemon cheesecake recipe that I posted previously, it is made for a spring-form pan, not a pie plate. Mike and Lisa cut the recipe in half and ended up with enough filling for 1 1/2 pies. They baked the smaller version for about 40 minutes and let it cool in the oven for 1 hour. Then they added the sliced strawberries on top and chocolate glaze.
Strawberry Cheesecake with Chocolate Glaze
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
Mix the butter, sugar and graham cracker crumbs together. Then spread the mixture into the bottom and sides of a spring-form pan.
32 ounces cream cheese (4 8-ounce packages at room temperature)
1 cup sugar
3 tablespoons flour
1 cup sour cream
1 tablespoon vanilla
Combine the cream cheese, sugar and flour. Mix in the eggs one at a time. Mix in the sour cream and vanilla. Pour the filling into a deep, spring-form pan.
Bake at 350 degrees for 1 hour or until the outer 2 inches are cooked. Turn off the oven and open the door slightly. Let the cheesecake sit in the open oven for 1 hour. Then, remove it from the oven and let it finish cooling. Place in the refrigerator to chill overnight.
Slice strawberries and place on top. Drizzle with the chocolate glaze below.
Chocolate Powdered Sugar Glaze
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, softened
3 tablespoons warm water
Stir together the powdered sugar and unsweetened cocoa powder. Stir in softened butter. Stir in 3 to 4 tablespoons warm water, 1 tablespoon at a time, until the mixture is of drizzling consistency. This makes enough glaze for two 9-inch layer cakes, which is roughly 16 servings.