4 Inch Strawberry Chocolate Cheesecake

⏱ 495 mins 🍽 4 serving(s) 🏷 Dessert

This recipe creates a petite strawberry and chocolate cheesecake designed for a 4-inch springform pan, ideal for a personal dessert. It involves making a cookie crust, preparing a marbled cream cheese filling flavoured with strawberry schnapps and cocoa, and baking it with a specific temperature method. The finished cake is chilled overnight before being garnished with whipped cream and a chocolate-dipped strawberry. The total preparation time, including chilling, is 495 minutes.

4 Inch Strawberry Chocolate Cheesecake

Ingredients

  • 3 chocolate sandwich style cookies, crushed (Strawberry Oreos are great for this)
  • 2 teaspoons butter, melted
  • 6 ounces cream cheese
  • 2 1/2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons egg substitute
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon unsweetened cocoa
  • 1/2 tablespoon sugar
  • 1 1/2 tablespoons strawberry schnapps
  • 2 strawberries, sliced
  • canned whipped topping
  • chocolate dipped strawberry

Method

  1. Combine the crushed cookies with melted butter until the crumbs are moist, then press this mixture firmly into the base of a 4-inch springform pan.
  2. For the filling, mix the cream cheese with 2 1/2 tablespoons of sugar and the cornstarch, beating until the texture is completely smooth.
  3. Add the egg substitute and vanilla extract to the mixture, ensuring you beat thoroughly after incorporating each one.
  4. Take out one third of the cream cheese mixture and blend in the unsweetened cocoa powder along with 1/2 tablespoon of sugar, then set this chocolate portion aside.
  5. Stir the strawberry schnapps into the larger portion of the remaining cream cheese filling.
  6. Gently fold the sliced strawberries into the strawberry schnapps cream cheese mixture.
  7. Pour half of the strawberry filling over the prepared crust, then spoon half of the chocolate mixture on top. Repeat the layers with the remaining strawberry and chocolate fillings.
  8. Carefully draw a knife blade through the layered fillings to create a marbled pattern, taking care not to disturb the crust underneath.
  9. Bake the cheesecake at 325°F for 10 minutes, then lower the oven temperature to 225°F and continue baking for 40-50 minutes until the centre appears set and not shiny.
  10. Once baked, take the cake from the oven and run a knife around the inner edge of the springform pan to loosen it.
  11. Switch the oven off and place the cheesecake back inside for a further 20 minutes.
  12. Refrigerate the cake overnight without a cover.
  13. Finish by adding a garnish of canned whipped topping and a single chocolate-dipped strawberry.

Nutrition (per serving)

Sodium212100 mg

Recipe details

CategoryDessert
AuthorNyteglori