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Strawberry Chocolate Chip Cheesecake Recipe

strawberry chocolate chip cheesecake recipe

Details

Timing
Timing
Total:
Bake:
1 Hr. 5 Min.
Skill Level:
Intermediate
Yields:
10-12 servings

Nothing's better than a perfect slice of cheesecake, but strawberries and chocolate chips make it even better! Try your hand at a cheesecake tonight.

Ingredients & Directions

Bake Time
1 hour 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • Pastry Crust:
  • 1/3 cup
    butter or margarine, softened (75 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 1
    egg
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • Cheesecake Filling:
  • 3 pkgs (8 oz each)
    cream cheese, softened (750 g)
  • 1 pkg (10 oz)
    frozen sliced strawberries with syrup, thawed (300 g)
  • 2/3 cup
    all-purpose flour (150 mL)
  • 3
    eggs
  • 1 tsp
    strawberry or vanilla extract (5 mL)
  • 4 or 5 drops
    red food colouring (optional)
  • 1 cup
    HERSHEY'S CHIPITS Mini Semi-Sweet Chocolate Chips (250 mL)
  • sweetened whipped cream (optional)
  • fresh strawberries (optional)

Key Ingredients

HERSHEY'S CHIPITS Minis Semi-Sweet Chocolate Chips, 270g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
food processor or blender Food Processor or Blender
refrigerator Refrigerator
1

Pastry Crust: Heat oven to 450°F (230°C). In medium bowl, beat butter and sugar until creamy; blend in egg. Add flour; mix well. Press dough onto bottom and 1-1/2 inches (4 cm) up sides of 9-inch (23 cm) springform pan. Bake 5 minutes; let cool. Decrease oven temperature to 350°F (180°C).

2

Cheesecake Filling: In large bowl, beat cream cheese and sugar until smooth. Purée strawberries with syrup in food processor or blender; add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food colour. Stir in mini chocolate chips. Pour into prepared crust.

3

Bake 10 minutes, without opening oven door. Decrease oven temperature to 250°F (120°C); continue baking 50 to 60 minutes or until set. Remove from oven and run knife around edge of cheesecake; let cool to room temperature.

4

Refrigerate several hours or overnight; remove side of pan. Serve topped with whipped cream and strawberries.

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