A delicious and creamy cheesecake topped with beautiful organic strawberries and allergen-free chocolate | Chocolate Covered Strawberry Vanilla Bean Cheesecake Recipe
My daughter has never enjoyed a bite of cheesecake. She’s two years old! Obviously, with all her new food passes, we had to take it slow and we had a bunch of hiccups. Cream cheese caused us a ton of confusion with her FPIES (what is fpies?) food allergy.
For awhile she would have a chronic reaction whenever she had cream cheese, but she’s never experienced a chronic reaction with any other food. We waited quite a few months to try cream cheese again. Just recently we also found a graham cracker that has NO soy! Plus they’re non-gmo and even organic!
Kay loves to snack on these honey grahams, and as soon as we found these we knew we had to try cream cheese again. Thankfully it went well and she can now safely eat cream cheese! Of course, we had to rush and make a cheesecake. Not just any cheesecake.. but a vanilla bean cheesecake. Kay loves chocolate and berries so we obviously had to top with chocolate covered strawberries. We’re not a fan of cooked down fruit so we just left them as is.
I ended up using an entire container of strawberries and Kay loved eating them right off the cheesecake too! She really enjoyed the cheesecake. We made it together and ate it together. It was so much fun taking an ingredient that she couldn’t once have and actually using it. I can’t wait until we can do that with Chicken, Oatmeal, and Soy!
This cheesecake is so light and creamy. Cheesecake is one of my weaknesses and I could have easily eaten the entire thing by myself if I was given the chance. There’s really no wrong or right time to eat a cheesecake, and I did even enjoy a bit of this one with my morning coffee.
Chocolate Covered Strawberry Vanilla Bean Cheesecake Recipe
- 4 8oz Cream Cheese room temperature
- 1 1/4 Cup Sugar
- 1/4 Cup Cornstarch
- 1 teaspoon Vanilla Bean Paste or use 2 teaspoons vanilla extract
- 2 large Eggs
- 1/2 Cup Sour Cream
- 1/2 Cup Heavy Cream
- Preheat oven to 350 degrees F
- Using a stand mixer or hand held mixer place the cream cheese in the bowl and whip until smooth.
- Add in the sugar and cornstarch and mix on low for about 2 minutes
- Scrape the insides out of the vanilla bean and place into the mixture.
- Mix in the eggs on at a time and then blend in the heavy cream and sour cream.
- Once mixed stop, do not over mix!
- Place the cheesecake in a springform pan with the crust of your choice (we use graham cracker) and cover the bottom with an aluminum foil barrier so you can place it into a shallow pan containing boiling water. This will ensure you have a moist cheesecake and the aluminum foil prevents the water from getting in.
- Bake for 50-60 minutes, until the cheesecake barely jiggles.
- Cool on a wire rack for about an hour and then cover with saran and place in the refrigerator overnight.
- Top with Strawberries and drizzle some melted chocolate over top.
We couldn’t finish it by the 2nd day if it wasn’t for our chocolate covered strawberry cheesecake milkshake. This milkshake has an entire slice of cheesecake in it, and even more in the cheesecake whip cream! It’s pretty delicious and I can’t wait to make it the next time we make cheesecake.
Can’t finish your cheesecake? I recommend slicing and storing individually. I wrap each piece in saran, followed by tin foil, and then place it all in a large ziploc bag. Thaw in the refrigerator and then enjoy 🙂
Looking for more recipes? Try our Food Allergy Friendly Cookies and Cream Milkshake too!