Baked Strawberry Chocolate Cheesecake
- What is Strawberry And Chocolate Cheesecake?
- Quick and Easy Strawberry And Chocolate Cheesecake
- How to make Strawberry And Chocolate Cheesecake?
- Expert Tips
- Recipe Card
What is Strawberry And Chocolate Cheesecake?
Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. It's a lovely mix of smooth strawberry cheesecake and crumbly chocolate crust—and looks so elegant on the table. Its beautiful texture and flavor is an excellent formula when you have got to impress your near and dear ones. Its place of origin is Ancient Greece. It is a simple dessert made with strawberries, cheese, and chocolate and a perfect summer potluck recipe.
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Quick and Easy Strawberry And Chocolate Cheesecake
The secret of this exceptionally delicious dessert is the scorched surface that adds that unique and unmistakable aroma to its complexity, which recalls notes of salted caramel or browned butter. The cheesecake uses both strawberry puree and strawberry extract to achieve the perfect strawberry flavor. And with both a chocolate crust and chocolate ganache topping, there’s plenty of chocolate to go around. They compliment each other well, without either overpowering the other.
Suggested cookware for the recipe
How to make Strawberry And Chocolate Cheesecake?
Expert Tips
1) One good thing about this recipe is that you need not wait for strawberry season to devour this beauty because it uses Strawberry Jelly, therefore, it becomes super easy because you get the strawberry flavor and you don’t need to worry about gulletin either because you have vegetarian options in the market.curry powder, simply combine all of the spices in a bowl and mix well. If you're using fresh spices, you'll want to toast them first in a dry skillet over medium heat until they're fragrant. This helps to bring out their flavor and makes them easier to grind. Once the spices are toasted, let them cool before grinding them into a powder using a coffee grinder or mortar and pestle.
2) To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
3) One common problem with cheesecakes is that the cream cheese being used adds too much moisture to the cake itself, which can cause it to become runny. This is why many cheesecakes are baked, as they include eggs and other ingredients to add thickness to the cake.
4) Cheesecake is best when stored well covered and eaten within 3-4 days.
5) The longer you chill it for, the more set and firm the cheesecake will be.
Recipe Card
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