Chocolate Dipped Strawberry Cheesecake

This strawberry cheesecake is best eaten the day they’re made.  As you can tell from the photo above, the chocolate hardens as it sits out.

1 3/4 cup ground graham crackers
6 Tablespoons unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 large yolk
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
18 strawberries, rinsed and pat dry
8 oz 56% dark chocolate, melted

Combine ground graham crackers and melted butter.  Spoon about 1 1/2 tablespoon of mixture into each mini cheesecake mold cavity.  Use a tamper or cocktail muddler to pack crust into mold.  Set aside.
Preheat oven to 325 degrees F.

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