Rum Truffle Strawberry Cheesecake

Step 1

To prepare the Strawberry Compote Topping

Step 3

Combine the strawberries and sugar in a saucepan and bring to a very gentle boil for just a few minutes. Thicken with the corn starch slurry which is added to the strawberries while stirring gently.

Step 5

Boil gently for 1 additional minute, stirring constantly.

Step 7

Cool completely for several hours in the fridge.

Step 9

To prepare the Cookie Crumb Crust

Step 11

In a small bowl, combine the chocolate cookie crumbs, sugar and melted butter.

Step 13

Press into the bottom of a lightly greased or parchment lined 9 inch spring form pan. (Grease bottom only!) Parchment paper is ideal here because it makes it very easy to release the cheesecake from the bottom of the pan.

Step 15

To prepare the Cheesecake batter

Step 17

Cream together the cream cheese and sugar.

Step 19

Add the eggs, one at a time, beating well after each addition.

Step 21

Finally blend in the vanilla extract and the whipping cream.

Step 23

Pour over the prepared base and bake in a bain marie at 300 degrees F for 60-70 minutes. (Learn about using a simple bain marie in the notes below.)

Step 25

The cheesecake does not have to brown at all in order to be fully baked. The surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Step 27

Remove the cake from the oven and run a sharp knife completely around the edge of the pan.

Step 29

This will allow for the cheesecake to shrink as it cools and hopefully not crack (but who cares if it does? I am never bothered by a crack or two in the surface)

Step 31

Allow the cheesecake to cool thoroughly on a wire rack at room temperature. (NOT in the fridge).

Step 33

Refrigerate after fully cooled. Chill for several hours or overnight.

Step 35

To prepare the Rum Truffle Ganache

Step 37

The rum truffle ganache is used to cover the cheesecake and to dip the strawberries.

Step 39

Melt together the chocolate chips, whipping cream and rum, just until smooth in a double boiler. It is a good idea to warm the cream for about 30 seconds in the microwave first. This speeds up the process of melting and helps to keep it form overheating.

Step 41

Do not over heat. Just as it is melted remove from the heat. Dip in: 10 -12 large strawberries

Step 43

Place the dipped strawberries on a piece of parchment paper or wax paper and chill until ready to garnish. Pour the remaining ganache over the chilled cheesecake and spread very quickly and evenly over the top and sides with a flat spatula. Return the cheesecake to the fridge to chill again.

Step 45

To prepare the Vanilla Whipped Cream

Step 47

Combine and whip until stiff mounds form.

Step 49

To construct the cheesecake

Step 51

Using a piping bag (or a large Ziploc bag with the corner snipped off) pipe mounds of the vanilla whipped cream all around the border of the cheesecake, to form a sort of well for the strawberry topping.

Step 53

Spoon the Strawberry Compote Topping onto the center of the cheesecake and garnish with the chilled dipped strawberries.

Step 55

Refrigerate until ready to serve.