Ingredients:

  • 1.5 cups (180g) Chocolate sandwich cookie crumbs
  • 4 tbsp (56g) Unsalted butter, melted
  • 1 pinch Sea salt
  • 32 oz (900g) Full-fat cream cheese, softened
  • 1.25 cups (250g) Granulated sugar
  • 2 tbsp Dutch-processed cocoa powder
  • 1 tsp Distilled white vinegar
  • 1 tbsp Pure vanilla extract
  • 4 large Eggs, room temperature
  • 2 tbsp Red food coloring gel
  • 0.25 cup (60ml) Heavy cream
  • 2 cups (300g) Fresh strawberries, hulled and halved
  • 0.25 cup (50g) Granulated sugar (for topping)
  • 1 tbsp Lemon juice
  • 1 tsp Cornstarch
  • 1 tbsp Water

Instructions:

  1. Mix 1.5 cups cookie crumbs, 4 tbsp melted butter, and a pinch of salt. Press firmly into a 9 inch springform pan.
  2. Bake at 325°F for 10 minutes until fragrant and set. Let it cool completely while you prep the filling.
  3. Beat 32 oz cream cheese and 1.25 cups sugar until smooth and free of lumps. Note: Don't overmix here, or you'll incorporate too much air.
  4. Mix in 2 tbsp cocoa powder, 1 tsp vinegar, and 1 tbsp vanilla. Scrape down the sides of the bowl.
  5. Add 4 eggs one at a time, mixing on low speed until just combined.
  6. Fold in 2 tbsp red food gel and 0.25 cup heavy cream until the color is uniform and vibrant.
  7. Cook 2 cups strawberries, 0.25 cup sugar, and 1 tbsp lemon juice in a pan. Mix 1 tsp cornstarch with 1 tbsp water and stir in. Boil for 1 minute until thickened and glossy.
  8. Pour the red batter over the crust. Drop spoonfuls of the strawberry sauce on top and swirl with a knife.
  9. Place the pan in a larger tray filled with 1 inch of hot water. Bake for 1 hour until the edges are set but the center still jiggles slightly.
  10. Turn off the oven and crack the door. Leave the cake inside for 1 hour before moving it to the counter, then the fridge.