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Strawberry: Chocolate Strawberry Cheesecake

Source of Recipe

Mary Sue Dahlkoeffer


List of Ingredients

CRUST
1 1/2 cups chocolate crumbs Teddy Grams finely ground in blender)
1/3 cup margarine
1/3 cup sugar

CAKE
24 oz soft cream cheese
4 egg whites
1 cup sugar
1 tablespoon vanilla

TOPPING
2 cups sour cream
1/2 cup sugar
1 teaspoon vanilla



Recipe

CRUST:In a one quart mixing bowl, mix all of the above ingredients until well blended. Press into the bottom of a 10" springform pan. Do not put on the sides of pan. Set aside.

CAKE: In a one quart mixing bowl, beat egg whites until stiff, gradually add sugar and mix until blended. Add cream cheese, one third at a time and beat until smooth. Add vanilla. Pour mixture over unbaked crust. Bake 45 minutes at 350 degrees F.

TOPPING: In small mixing bowl, combine sour cream, sugar and vanilla; mix well until smooth. When cake has baked 45 minutes remove from oven and turn heat to 475 degrees F Spread topping evenly over baked cake. Return to oven for 10 minutes or until the top starts to turn light brown. Cool completely on cooling rack.

When completely cooled, spread 11/2 cups prepared Strawberry Glaze over the top, being careful not to get any on the sides. Wash and stem 1 quart fresh strawberries. Pat dry with a paper towel.

In a small bowl, melt 1 cup milk chocolate discs either in microwave or over a double boiler. If using a microwave, be careful not to over cook. Microwave 30 seconds at a time stirring after each interval. This procedure can take 2-3 minutes. Dip the bottom half of each strawberry in the chocolate and place on wax paper to dry. When the chocolate is dry place the strawberries chocolate side up in a pattern over the top of the cake. Press the berries lightly into the glaze. Refrigerate at least 1-2 hours before serving. Serves 10-12