Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
- 9-inch Pie Dish
- Whisk
Ingredients
- 1 lb chocolate cake mix
- 2 tbsp olive oil
- q.s. Salt
- q.s. Pepper
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- q.s. fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the chocolate cake mix according to the package instructions, adding olive oil.
- Press the mixture into the bottom of a 9-inch pie dish, spreading it evenly.
- Bake the crust for about 10 minutes until set.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, stirring until well combined.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- In a mixing bowl, whip the heavy cream with cocoa powder until stiff peaks form.
- Spread the whipped cream over the cheesecake layer.
- Arrange sliced strawberries on top and drizzle with melted chocolate.
- Garnish with chopped fresh parsley.
Notes
This cheesecake can also be frozen; wrap individual slices tightly and thaw overnight before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1.5mg
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