This wasn’t supposed to be my post today. It was supposed to be champagne truffles, and you were supposed to be impressed at how amazing these truffles were. Alas, life intervened, and my beautiful champagne truffles turned into…well…champagne fudge sauce.
So I did what any rational person would do, and made a cheesecake, and drizzled the fudge sauce over the cheesecake. I mean, it was the only acceptable response.
NY Style Cheesecake
2 cups graham cracker crumbs
1/2 cup salted butter, melted
3 tablespoons sugar
4 packages (8 oz) cream cheese
2 tablespoons cornstarch
1 1/3 cups sugar
1 tablespoon sugar
1 cup greek yogurt
1) Preheat oven to 300 degrees.
2) In a small bowl, combine the graham cracker crumbs, butter, and 2 tablespoons of sugar. Press into the bottom of a 9 inch springform pan, and up along the sides (2 inches or so).
3) Bake crust for 14 minutes, or until slightly browned. Let cool on wire rack while you make the cheesecake mixture. Turn oven up to 325 degrees.
4) In a stand mixer, mix cream cheese on high speed until fluffy. Add sugar and cornstarch, and mix well. Add vanilla, beat until combined. Note: This is the time to make 100% sure your mixture is well combined – do this *before* you add the eggs.
5) Mix in the eggs, one at a time, on medium speed. Be sure to scrape down the sides of the bowl.
6) Stir in the greek yogurt, and make sure mixture is fully combined. Be careful not to overmix.
7) Pour into crust. Bake at 325 degrees for 1 1/4 hours, or until the center is almost set. Cool on wire rack for 15 minutes, then loosen sides of pan. Cool for another 45 minutes, then put in the fridge and chill for four hours.
8) To serve, top with fudge sauce and strawberry sauce (recipe below).
1 pint strawberries, fresh
1/2 cup sugar
1) Wash strawberries and slice.
2) Add sugar, mix well.
3) Let sit for 30 minutes or so, stirring occasionally. The sugar will break down the strawberries, so you’ll know its ready to serve once they start breaking down.