If you think chocolate covered strawberry is tastes like a piece of heaven, wait till you taste the chocolate covered strawberry cheesecake. To make this delight, you need the following ingredients:
* 48 graham cracker squares — ground
* 1/2 cup sugar
* 1 cup butter — melted
* 4 teaspoons Grand Marnier
* 1 teaspoon cinnamon
* 1 quart fresh strawberries — stemmed
* 1/2 cup confectioners’ sugar
* 4 tablespoons Grand Marnier
* 2 teaspoons cornstarch
* 2 teaspoons water
* 24 ounces cream cheese — softened
* 3 eggs
* 3/4 cup sugar
* 1 1/2 cup sour cream
* 4 1/2 teaspoons flour
* 1 1/2 teaspoon vanilla
* 3 tablespoons Grand Marnier
* 2 ounces unsweetened chocolate
* 1 teaspoon butter
* 1 cup confectioners’ sugar — sifted
* 3 tablespoons water
* 1/2 cup whipped cream — chilled
* 2 tablespoons confectioners’ sugar
* 1 tablespoon Grand Marnier
To make the crust, mix graham cracker crumbs, sugar, butter, four teaspoons of liqueur and cinnamon onto the bottom and sides of a greased 10″ spring form pan. Chill it in a refrigerator.
For the strawberry layer, puree strawberries, confectioners’ sugar and four tablespoons of liqueur in a blender and place in top of a double boiler. Then add cornstarch and water and cook until thick, stirring to mix them well. Cool the puree to room temperature.
For the cheesecake, slice cream cheese into small pieces and place in food processor or blender with the three eggs, 3/4 cup sugar, 1 1/2 cup sour cream, 4 1/2 teaspoons flour, 1 1/2 tsp vanilla and three tablespoons of liqueur. Blend this rich mixture. Pour them into the crust making sure it is less than half of the height. Now spoon the strawberry layer onto the cheesecake and cover all areas except the crust.
Now pour the rest of batter over the strawberry layer with care.
Bake on cookie sheet at 350 degrees for 70 to 75 minutes. When the centre of the cake no longer shakes, turn off the oven and leave your cake in it for an hour.
After an hour, remove from oven, cover with plastic wrap and refrigerate overnight. Remove the cake from pan the next day and set aside.
In the meantime, you may prepare the chocolate glaze by melting chocolate and one teaspoon of butter in a double boiler. Add one cup of confectioners’ sugar and three tablespoons of water and mix well. Beat the mixture with a whisk until it is smooth. Apply the warm chocolate over the cheesecake then leave to chill till the glaze hardens.
To prepare the whipped cream, place 1/2 cup of whipped cream, two tablespoons of confectioners’ sugar and one tablespoon of liqueur in a chilled bowl. Using chilled beaters, whip the cream until stiff.
Spoon the cream into a pastry bag with a small rosette tip and use the cream to decorate the finished cheesecake. For the final touch, serve the cake with whole, fresh strawberries.