Chocolate Strawberry Vanilla Cheesecake (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
910g Cream Cheese, at room temperature
02 -
300g Sugar
03 -
30g Cornstarch
04 -
1 teaspoon Vanilla Bean Paste or 2 teaspoons Vanilla Extract
05 -
2 large Eggs
06 -
120ml Sour Cream
07 -
120ml Heavy Cream
→ Topping
08 -
Strawberries, as needed
09 -
Melted Chocolate, for drizzling
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Using a stand mixer or hand-held mixer, place the cream cheese in the bowl and whip until smooth.
03 -
Add the sugar and cornstarch to the bowl and mix on low for about 2 minutes.
04 -
Scrape the insides out of the vanilla bean and add to the mixture. Mix in the eggs, one at a time.
05 -
Blend in the heavy cream and sour cream, ensuring the mixture is smooth. Do not overmix.
06 -
Place the mixture in a springform pan with a crust of your choice (e.g., graham cracker). Wrap the bottom of the pan with aluminum foil to create a barrier.
07 -
Position the prepared springform pan into a shallow pan filled with boiling water. The foil prevents water from seeping in and keeps the cheesecake moist.
08 -
Bake for 50-60 minutes, or until the cheesecake barely jiggles when shaken.
09 -
Let the cheesecake cool on a wire rack for about an hour. Then cover with plastic wrap and refrigerate overnight.
10 -
Top the cheesecake with fresh strawberries and drizzle melted chocolate over them before serving.
# Notes:
01 -
Avoid overmixing the batter to prevent cracks in the cheesecake.
02 -
Using a water bath ensures an even bake and prevents the cheesecake from drying out.