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    Chocolate Covered Strawberry Cheesecake

    Source of Recipe


    List of Ingredients

    Chocolate Covered Strawberry Cheesecake

    2 Cups graham cracker crumbs
    1/2 Cup butter, melted
    5 (8 oz.) packages cream cheese – softened
    1 Cup granulated sugar
    1/4 tsp. salt
    5 eggs
    8 oz. Graceland dried strawberries
    1 tbsp. vanilla
    8 oz. semisweet chocolate
    4 oz. heavy whipping cream

    PHeat oven to 350 degrees. In medium bowl, combine crust ingredients; mix well. Press crust mixture in bottom and 1 1/2 inches up sides of ungreased 10 inch springform pan.

    In large bowl, beat cream cheese, granulated sugar and salt on medium for two minutes. Scrape down sides of bowl with spatula and beat an additional two minutes on high. Add eggs, one at a time until well blended. Add Graceland’s dried strawberries, mix well. Stir in vanilla. Pour cheesecake batter into prepared springform pan. Bake for 30 minutes, turn cheesecake and cover pan with foil, then bake an additional 30 minutes; center of cheesecake will be soft (to minimize cracking, place shallow pan half full of hot water on lower oven rack during baking). Cool in pan for 20 minutes. Carefully remove sides of pan. Cool two hours. Store in refrigerator.

    In a small saucepan, combine chocolate and cream; heat over low until chocolate is melted and mixture is smooth and creamy; stirring constantly. Pour onto baked cheesecake.





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