Chocolate Covered Strawberry Vanilla Bean Cheesecake Recipe
Vanilla Bean Cheesecake covered with Chocolate Covered Strawberries makes for an outstanding dessert.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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.
Calories: 157kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 25mg | Potassium: 32mg | Sugar: 21g | Vitamin A: 5% | Vitamin C: 0.1% | Calcium: 2.2% | Iron: 0.9%