Chocolate Chip Cheese Cake
Cheesecake Serenade: Begin by blending the smooth symphony of cream cheese, sugar, eggs, and a dash of vanilla extract. Picture the batter as a velvety cascade, ready to be cradled by the embrace of a buttery graham cracker crust. As it bakes, envision the kitchen filling with the heavenly aroma of cheesecake perfection.
Strawberry Ballet: While the cheesecake cools, let's choreograph the Strawberry Sauce ballet. Simmer fresh strawberries with sugar and a hint of lemon juice, imagining the berries transforming into a ruby-red elixir. Cornstarch joins the dance, thickening the sauce to the perfect consistency.
The Grand Assembly: As the cheesecake takes center stage, imagine generously drizzling the Strawberry Sauce over the top. Watch as the velvety cheesecake and vibrant strawberry sauce entwine in a dance of flavors that promises pure delight with every forkful.
Chill and Set: Allow your creation to chill and set, enhancing the textures and melding the flavors into a harmonious union. Picture the anticipation building as you wait for that perfect moment to savor the fruits of your dessert labor.
Slice of Euphoria: When the time comes to cut that first slice, envision the knife gliding through the cheesecake, revealing the creamy layers and the glistening strawberry crown. Each bite is a symphony of textures and tastes – a euphoric experience that captivates the senses.
Ingredients
For the Cheesecake:
4 packs of Cream cheese
1 cup Sugar
4 Eggs
2/3 Sour cream
1 tbsp Lemon juice
Vanilla extract
Graham cracker crust
For the Strawberry Sauce:
1 lb Fresh strawberries, hulled and sliced
1/3 cup Sugar
1 tbsp Lemon juice
Recipe
Preheat oven to 325 degrees
Beat your room temperature cream cheese, Don’t over beat!
Add in your Sugar and beat until the sugar is completely mixed in.
Time to add in your Sour cream, vanilla, and lemon juice
In a separate bowl lightly beat your 4 eggs
Slowly mix your 4 beaten eggs into your cheesecake mixture.
This step is optional. Add in your cheesecake toppings. (I added chocolate chips)
Pour your mixture into a graham cracker crust
Bake at 325 for 50 mins to 60 mins. (Bake in a water bath to avoid cracks, I forgot!)
Cool at room temperature for an hour to 2 hours and then transfer to fridge to cool
Time to make the strawberry topping!
Add about a pound of strawberries to a pan at medium heat.
Add in 1/3 cup of sugar and 1 tbsp of lemon juice
Simmer for 20-40 mins on medium. The strawberries will lose “water/juice”, so need to add any.
