Ingredients:
1/2 Cup Of Hershey's Chocolate Syrup
1 Ten Ounce Package Of Thawed Frozen Strawberries
2 Eight Ounce Packages Of Softened Cream Cheese
3 Tablespoons Of White Superfine Sugar
1 Tablespoon Of Pure Cornstarch
1 Cup Of Keebler Graham Cracker Crumbs
1 Teaspoon Of Grated Lemon Peel
3 Tablespoons Of Melted Salted Real Butter
1 Tablespoon Of Freshly Squeezed Lemon Juice
1/8 Cup Of White Pure Cane Sugar
1 Cup Of Cold Fresh Sour Cream
3 Large Fresh Whole Eggs
Information:
Serving Size 8
315 Calories Per Serving
29 Grams Of Fat
Preparation Instructions:
I would like to thank Amy of Lake Oswego Oregon for allowing us to place this amazing chocolate strawberry cheesecake recipe up on our website. To get started, first you should preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a mixing bowl, and then add in the melted butter, Keebler graham cracker crumbs, and three tablespoons of white superfine sugar. Mix these ingredients together thoroughly, then evenly spread and firmly press them into the bottom of a pie pan, making sure that you cover the sides of the pan as well. You will then want to bake your pie crust for ten minutes, then set it aside. Next take out a large mixing bowl, and then add in the eighth of a cup of white pure cane sugar, chocolate syrup, softened cream cheese, freshly squeezed lemon juice, and lemon peel. Using an electric mixer, blend these ingredients together until they form a smooth and creamy cheesecake batter. Next gradually mix in the sour cream and eggs, mixing on low speed until these ingredients disappear into the mixture. You are now ready to pour this mixture into your pie crust, aiming for a level distribution of chocolate cheesecake filling. Lastly you should bake your cheesecake in the oven for fifty minutes, or until the center of the cheesecake has almost set. Once baked, set the cheesecake aside to cool down. To prepare the strawberry topping, you should pour your thawed frozen strawberries and pure cornstarch into a saucepan, then vigorously stir them together. Bring the mixture to a boil over medium heat, then let it sit at that temperature for one full minute. Once the strawberries have reached a sauce like consistency, remove the pan from the stove and let it cool down. Once cool, spread the strawberry sauce over your freshly baked chocolate cheesecake. For the very last step, slide your chocolate strawberry cheesecake into the refrigerator to chill for four full hours, as this will allow your cheesecake to harden. Thank you for checking out this recipe, we hope you enjoy it.
