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Chocolate Strawberry Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 (18.25-ounce) package plain devil's food cake mix
6 tablespoons (¾ stick) butter, melted
1 large egg

Filling and topping:
2 (8 ounces each) packages cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (10-ounce) jar strawberry preserves made with fruit juice
1 tablespoon fresh lemon juice
3 large eggs, at room temperature


Recipe



Place a rack in the center of the oven and preheat the oven to 325 degrees. Set aside a 10-inch springform pan.

Prepare the crust by placing the cake mix, melted butter and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together to a ball. With your fingertips, pat the batter evenly over the bottom and up the sides of the springform pan, spreading out until smooth. Set the pan aside.

Place the cream cheese and sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters (no need to clean them, either), blend with an electric mixer on low speed until just combined, 30 seconds. Increase the mixer speed to medium and beat 1 minute more to thoroughly cream the mixture. Stop the machine.

Measure out 1/2 cup of the strawberry preserves and place it in a small glass bowl. Heat in the microwave oven on high power for 15 seconds. Stir in the lemon juice. Add the preserves mixture and the 3 eggs to the batter and beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread it out with the rubber spatula so that it is smooth. Place the pan in the oven.

Bake the cheesecake until it looks shiny and the center barely jiggles when you shake the pan, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

Place the remaining strawberry preserves in the same small glass bowl and heat them in the microwave on high power for 15 seconds. Stir with a small rubber spatula and spread this mixture over the cooled cheesecake. Lightly cover the pan with plastic wrap, and place it in the refrigerator to chill for at least 1 hour, and preferably for 24 hours, for the flavors to meld.

Remove the outside rim from the springform pan. Either cut the cheesecake into slices and serve right from the base of the pan, or run a long, sharp knife under the cheesecake crust to separate it from the base and carefully transfer the cheesecake to a serving platter. Slice and serve. Store the cake, covered, first in plastic wrap and then in aluminum foil, in the refrigerator for up to 1 week. or freeze it, wrapped in foil, for up to 2 months. Thaw the cake overnight in the refrigerator before serving.

Serves 16.