Ingredients and Weight:
For the crust:
* Graham cracker crumbs: 1 cup (120g)
* Unsalted butter, melted: 1/4 cup (60g)
For the cheesecake filling:
* Cream cheese, softened: 32 ounces (907g)
* Sugar: 1 1/2 cups (300g)
* Eggs: 3 large
* Sour cream: 1 cup (240g)
* Vanilla extract: 2 teaspoons
* Semi-sweet chocolate chips: 1 cup (150g)
For the strawberry topping:
* Strawberries, sliced: 2 cups (300g)
* Sugar: 1/4 cup (50g)
* Lemon juice: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press into the bottom of a 9-inch (23cm) springform pan.
- In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Fold in the chocolate chips.
- Pour the cheesecake filling onto the prepared crust.
- For the strawberry topping, combine the sliced strawberries, sugar, and lemon juice in a small bowl.
- Spread the strawberry topping over the cheesecake filling.
- Bake for 60-75 minutes, or until the center is set.
- Let the cheesecake cool completely in the pan before serving.
Nutritional Information:
Calories: 450 per serving
Fat: 25g
Saturated fat: 15g
Cholesterol: 100mg
Sodium: 200mg
Carbohydrates: 50g
*Protein: 10g
Dish Characteristics:
- Rich and creamy cheesecake filling
- Tangy strawberry topping
- Chocolate chips add a bittersweet flavor
- Perfect for special occasions or everyday enjoyment
User Comments:
"This cheesecake is amazing! The combination of chocolate and strawberries is perfect." - Sarah
"I made this for my family and they loved it. It was so easy to make and turned out beautifully." - John
"I highly recommend this recipe. It's a crowd-pleaser." - Mary
Special Precautions and Tips:
- If you don't have a springform pan, you can use a regular 9-inch (23cm) round pan. Just be sure to grease and flour the pan before adding the cheesecake filling.
- To prevent the cheesecake from cracking, bake it in a water bath. To do this, wrap the springform pan in aluminum foil and place it in a roasting pan. Fill the roasting pan with hot water to come halfway up the sides of the springform pan.
- Let the cheesecake cool completely before serving to allow it to set properly.
