Strawberry Chocolate Cheesecake

Name: Strawberry Chocolate Cheesecake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Cuisine: Korean
Ingredients: 3 Eggs; 75g Sugar; 8g Honey; 3g Vanilla extract; 25g Unsalted butter; 40g Milk; 85g Cake flour; 5g Cocoa powder; 300g Cream cheese; 50g Sugar; 50g Plain yogurt; 3g Vanilla extract; 5g Lemon juice; 170g strawberry puree; 8g Gelatin; 180g Whipped cream (whipped up 50%); 80g Dark couverture chocolate; 60g Hot whipping cream; 2g Gelatin

by Cooking Tree 2020-05-11

written by Cooking Tree Published: 2020-05-11Last Updated on 2022-05-16

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I made strawberry chocolate cheesecake by layering cheesecake with strawberry puree and chocolate ganache.

It was really delicious because the sweet taste of strawberry and the sweet and rich taste of chocolate went well together ~~
Bake a chocolate sponge sheet and put 2 sheets to give it a texture that can be flat and hold it with stability.

On the upper side, I shed the remaining ganache and it looks more appetizing ~
Strawberries are very cute because I bought a very small strawberry and wrapped it around the bucket ~

The color is pretty and the cross-section is layered, so it looks like a strawberry cheesecake with a different feel ~

Strawberry Chocolate Cheesecake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 60 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Eggs
75g Sugar
8g Honey
3g Vanilla extract
25g Unsalted butter
40g Milk
85g Cake flour
5g Cocoa powder

300g Cream cheese 
50g Sugar
50g Plain yogurt
3g Vanilla extract
5g Lemon juice
170g strawberry puree
8g Gelatin
180g Whipped cream (whipped up 50%)

80g Dark couverture chocolate
60g Hot whipping cream
2g Gelatin

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees.
Whip until a rich ivory-colored foam with a hand mixer, sift through the flour and cocoa powder and mix.
Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 degrees), mix, put into the main dough, mix, pour into an 18cm mold, and air bubbles.
In an oven preheated to 170 degrees, bake for 30 minutes, cool, cut the top, cut into two pieces, and prepare one by dividing it into 15cm and the other by 12cm.
Gently loosen the cream cheese, add sugar, mix, add plain yogurt, vanilla extract, lemon juice, mix with strawberry puree.
Add melted gelatin, mix, add 50% whipped fresh cream, mix, pour into a 12cm mold, flatten, and harden for 15 minutes in the freezer.
Add hot fresh cream to dark coverture chocolate, mix until melted, add soaked gelatin, mix, pour over hardened cheesecake, and set for 15 minutes in the freezer.
Pour the cheesecake dough over the stiff ganache, put the sponge sheet cut into 12cm, pour the cheesecake dough, and set for 15 minutes in the freezer.
Stiffen the ganache more, fill the mold with cheesecake dough and flatten it, then harden it for 2 hours in the refrigerator.
Put a sponge sheet on a 15cm mold, apply a thin layer of cheesecake dough, and remove the hardened one at 12cm and put it in the middle.
Pour all remaining cheesecake dough, flatten it, and harden it for 2 hours in the refrigerator.
Remove the cake from the mold, spill the remaining ganache, and decorate it with strawberries.