This cheesecake is made with a recipe straight from The Dessert Bible. 1 The graham cracker crust is from the same book, as is the chocolate ganache glaze. The strawberry preserves are my grandmother’s recipe (there’s not much to it—clean strawberries, put in saucepan, add sugar, boil for a while). None of it is very unusual; any good plain cheesecake, any good graham cracker crust, ganache, etc., will produce a similar result.
1 Though slightly modified: I do not do the “separate some of the eggs, beat the whites and fold them in” part. The result is that this is more of a “New York style” cheesecake than you’d get if you followed the recipe as given. ⇑
