Sweet Valentine Strawberry Cheese Cake Food

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE

Steps:

• For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment.
• Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp.
• Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks).
• Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes.
• Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes.
• Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight.
• For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth.
• Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate.
• Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes.

VALENTINE'S DAY STRAWBERRY CHEESECAKE (NO BAKE)

Steps:

• In a food processor or blender, grind the graham crackers until they are fine crumbs.
• Add the butter, Nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed. You may have to scrape down the sides of the bowl/blender a few times.
• Firmly press the crust evenly into the bottom of an 8-inch springform pan. It should come up the sides slightly.
• In a saucepan, heat the strawberries, sugar, and 2 tablespoons of water over medium heat, until the strawberries are soft.
• Use a blender to puree the fruit mixture, then return to the saucepan.
• In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Allow it to sit for about 1 to 2 minutes. Transfer the gelatin to the berry mixture and gently cook over low heat, whisking just until the gelatin is completely dissolved, then remove pan from heat.
• Reserve 1 cup of the strawberry mixture for the top layer of the cake.
• In a stand mixer or with an electric hand mixer, beat the cream cheese and sugar on medium-low speed until smooth.
• Add the vanilla extract and the strawberry topping (except the 1 cup you have reserved for the top layer).
• In a separate bowl, whip the heavy cream until medium peaks. Fold the heavy whipped cream into the strawberry cheesecake batter, gently folding until just combined.
• Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours, or until it is set to the touch.
• Once the cheesecake is set, pour the remaining 1 cup strawberry topping over it. If the topping has set in the pan, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
• Place the cheesecake back in the refrigerator, uncovered, for another 30 minutes, or until the topping is set.
• At this point, it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
• Before unlocking the Springform Pan, run a knife around the edge of the cheesecake to loosen it. Top with the fresh strawberries.