DOUBLE STRAWBERRY CHEESECAKE
This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.
Provided by Melissa Clark
Categories project, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
- In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
- Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
- Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
- Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
- In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
ATRSlays Music (ATRSlays)
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
James Ikuomola
[email protected]I'm not usually a fan of cheesecake, but this one is really good. It's not too sweet and the crust is perfect.
Shawnika Nicholas
[email protected]This cheesecake is so smooth and creamy. It just melts in your mouth.
Katie Todd
[email protected]I love the combination of strawberries and cheesecake. This recipe is a perfect balance of sweet and tart.
Dailyn Brujan
[email protected]This cheesecake is so rich and decadent. It's the perfect dessert for a special occasion.
Liz Nyamasio
[email protected]I've never made cheesecake before, but this recipe made it so easy. The cheesecake turned out perfect and it was a big hit at my party.
Clyde Wakefield
[email protected]This cheesecake is a bit pricey, but it's worth it. It's so delicious and it's perfect for a special occasion.
Hafeez ur rehman
[email protected]This cheesecake is so easy to make, and it always turns out perfectly. I love that I can make it ahead of time and just pop it in the fridge until I'm ready to serve it.
Andrei Cazacu
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Suren Baral
[email protected]This cheesecake is perfect for a special occasion. It's beautiful and delicious, and it's sure to impress your guests.
Kimberly Medlin
[email protected]I'm not a big fan of cheesecake, but this one was really good. The crust was perfectly graham crackery and the filling was smooth and creamy.
Daniel Shalock
[email protected]This cheesecake was a complete disaster! The crust was burnt and the filling was curdled. I'm not sure what went wrong.
Mukheti Shaqur
[email protected]The crust was a bit soggy, but the filling was delicious. I think I'll try a different crust recipe next time.
md jauel rana
[email protected]This cheesecake was a little too sweet for my taste, but overall it was still very good.
Minecraft Free
[email protected]I've tried many cheesecake recipes, but this one is by far the best. It's so easy to make and always turns out perfect.
Elizabeth Hazzard
[email protected]OMG! This cheesecake is so good! The crust is buttery and flaky, and the filling is smooth and creamy with just the right amount of sweetness.
The run away kids The run away kids
[email protected]This cheesecake was a hit at my party! Everyone loved the creamy texture and the perfect balance of sweetness and tanginess. I will definitely be making this again.