– In a small saucepan, heat the heavy cream until it just begins to simmer.
– Remove from heat and add the chocolate chips. Let sit for a minute, then stir until smooth.
– Pour the ganache over the cooled cheesecake, allowing it to drip down the sides.
6. **Chill and Serve:**
– Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
– Before serving, garnish with fresh strawberries on top.
Tips:
– Ensure the cream cheese is fully softened to avoid lumps in the cheesecake.
– For a stronger chocolate flavor, you can use dark chocolate or add a tablespoon of instant espresso powder to the filling.
– The water bath is crucial for even baking and to prevent cracking.
This Chocolate Strawberry Cheesecake is sure to impress with its rich flavor and beautiful presentation. Enjoy baking and indulging in this treat! Let me know if you need more recipes or any further assistance.
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