Single AF Cheesecake, aka the Cheesecake that Stands Alone
Single AF Cheesecake, aka the Cheesecake that Stands Alone
When I had my first SJP sighting, I felt it was God’s way of saying, “You can now leave New York.” And while I’m tempted to move every single day of my life because of the subway, constant garbage smell, and influx of tourists who stroll way too casually on the sidewalk, I would certainly miss the cheesecake. Cheesecake is supreme, especially this sexy version topped with chocolate-covered strawberries, because one dessert, like one man, is never fulfilling. This is also another fab option for Valentine’s Day if you’ve decided to write men off forever and replace them with empty calories and that creepy one-armed boyfriend pillow that keeps popping up in my Facebook ads. (They know me so well.)
Ingrediënten
- FOR THE CRUST
- 1 stick unsalted butter melted
- 1½ cups graham cracker crumbs 10 crackers
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- FOR THE FILLING
- 1½ pounds cream cheese at room temperature
- 1ÂĽ cups sugar
- ½ teaspoon kosher salt
- 1 cup sour cream at room temperature
- 6 eggs at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon finely grated lemon zest
- FOR THE CHOCOLATE-COVERED STRAWBERRIES
- 8 ounces semisweet chocolate chopped
- 4 ounces white chocolate chopped
- Canola oil
- 1 pound strawberries with stems
Instructies
- First make the crust: Preheat the oven to 325ÂşF.
- Brush a 9-inch springform pan with some of the melted butter.
- Put the remaining butter in a large bowl and toss with the graham cracker crumbs, sugar, and salt.
- Press the graham cracker mixture into the springform pan in an even layer.
- Bake until golden brown, about 15 minutes.
- Remove from the oven and let cool completely.
- Wrap the bottom and sides of the pan with foil and place in a roasting pan.
- Set aside.
- Meanwhile, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, and salt and beat until light and fluffy.
- Add the sour cream and the eggs, one at a time, beating well after each addition.
- Add the vanilla and lemon zest and mix until just incorporated.
- Pour the filling into the prepared crust.
- Transfer the roasting pan to the oven and pour boiling water into the roasting pan so that it comes about halfway up the side of the springform pan.
- Bake for 1 hour to 1 hour 10 minutes, until the cheesecake is set but the center still has a jiggle to it.
- Turn off the oven and crack open the oven door.
- Leave the cheesecake inside, allowing the residual heat of the oven to finish cooking the cake, about 30 minutes.
- Remove the cheesecake from the oven and let cool to room temperature, about 3 hours.
- Wrap the cheesecake in plastic and chill in the refrigerator overnight.
- Make the chocolate-covered strawberries: Line a baking sheet with parchment paper.
- Place the semisweet chocolate and white chocolate in two separate medium glass bowls.
- Heat two medium saucepots with 2 inches of water over medium heat and place the glass bowls over the pots.
- Heat, stirring occasionally, until all the chocolate has melted.
- If you find the chocolate is a little thick, you can drizzle in 1 tablespoon of canola oil at a time, mixing well after each addition, to loosen it.
- Turn off the heat but leave the bowls over the saucepots.
- Pat dry the strawberries and, one at a time, dip the strawberries in the semisweet chocolate and place them on the prepared baking sheet.
- Dip a fork in the white chocolate and drizzle it over the chocolate-covered strawberries.
- Put aside until the chocolate is set, about 1 hour.
- Remove the cheesecake from the refrigerator and take off the springform ring.
- Transfer to a serving plate.
- Garnish with the chocolate-covered strawberries.
- Slice and serve.
Notes / Tips / Wine Advice:
LITERALLY CAN’T EVEN
Feel free to switch up the crust. You can use chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies—just make sure you have 1½ cups of crumbs.
JUST THE TIPS
Store your cheesecake in the refrigerator, covered in plastic wrap, for up to 5 days.
