French cuisine at its finest. An American might refer to it as some sort of potato dish, I believe. I’m attempting to experiment now that I’m in France for the sake of my honey!
| Prep Time: | 40 mins |
| Bake Time: | 1 hr 20 mins |
| Cool Time: | 2 hrs 40 mins |
| Chill Time: | 9 hrs |
| Total Time: | 13 hrs 40 mins |
| Servings: | 12 |
| Yield: | 1 cheesecake |
Ingredients
- cooking spray
- 1 (9 ounce) box chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
- 5 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 cup chopped fresh strawberries
- 5 (8 ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 5 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 drops pink gel food coloring
- 1 cup heavy whipping cream
- 1 (4 ounce) bar semisweet chocolate, finely chopped
- 1 (4 ounce) bittersweet chocolate, finely chopped
- 10 whole and halved strawberries, for garnish
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.
- Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
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- Preheat the oven again to 325 degrees F (165 degrees C).
- Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.
- Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.
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- Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.
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- Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.
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- Bake in the preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.
- Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover with aluminum foil; chill 8 to 24 hours.
- Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm, whisking occasionally, about 20 minutes.
- Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake, spreading to edges with a small offset spatula. Chill for 1 hour.
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- Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.