Newest post on Celebrate magazine’s blog:
- 1 1/2 cups graham-cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 1-2 quarts ice water
- 1 pound strawberries, hulled and sliced
- 1/4 -1/2 (16-ounce) package chocolate-flavored candy coating
- Preheat oven to 275°. Spray a 9-inch springform pan nonstick baking spray. Tightly line outside of pan with three sheets of foil, coming up around entire side of pan; set aside.
- In a medium bowl, stir together graham-cracker crumbs, sugar, and cocoa powder. Pour melted butter over graham-cracker mixture, and press together using a rubber spatula. Pour graham-cracker mixture into prepared pan, gently press into bottom of pan with rubber spatula; set aside.
- In the work bowl of a stand mixer, beat cream cheese at medium speed for 4 to 6 minutes until smooth. Gradually add sweetened condensed milk; beat for 2 minutes. Reduce speed to low, and add eggs one at a time; add vanilla. Increase speed to medium, and beat for 15 to 20 seconds. Using a rubber spatula, pour cream cheese mixture into prepared crust. Place pan on a deep-rimmed baking sheet, and place on oven rack. Slowly pour 1-2 quarts ice water on both sides of pan, filling to at least 1/2-inch up pan. Do not fill above aluminum foil. Bake for 1 hour.
- Leaving the oven door shut, turn off oven. Let cake cool in oven for 1 hour. Remove from oven, and run knife around pan. Let cool completely. Refrigerate in pan overnight. When ready to serve, run knife around pan again. Remove pan. Slice strawberries, and place ontop of cheesecake. In a small saucepan, heat chocolate-flavored candy coating over low heat for 8 to 10 minutes, stirring occasionally, until melted and smooth; drizzle over strawberries. Allow chocolate to harden slightly for 5 to 10 minutes before serving.