STRAWBERRY CHEESECAKE FUDGE: A SWEET & CREAMY DELIGHT

When it comes to indulgent treats, strawberry cheesecake fudge stands out as a favorite. I love how it combines the tangy goodness of cheesecake with the sweetness of strawberries, all in a melt-in-your-mouth fudge form. It’s the perfect blend of creamy and fruity goodness that satisfies any sweet tooth.

Making this fudge at home is surprisingly easy. You don’t need to be a culinary expert to impress your friends and family with this delicious treat.

INGREDIENTS

When I’m whipping up a batch of strawberry cheesecake fudge, the ingredients are the showstoppers. The strawberries, the cream cheese, and the chocolate all play crucial roles. Here’s how each one contributes to making the fudge just right.

FOR THE CHEESECAKE FUDGE BASE:

  • 3 cups (18 oz / 510g) white chocolate chips
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 8 oz (226g) cream cheese, softened
  • 1 tsp vanilla extract
  • 1/4 cup (30g) powdered sugar, sifted

FOR THE STRAWBERRY SWIRL:

  • 1/3 cup (80g) strawberry preserves or jam (use fresh if preferred)
  • 2-3 drops red food coloring (optional, for a vibrant swirl)

OPTIONAL GARNISH:

  • Crushed graham crackers
  • Fresh strawberry slices
  • White chocolate drizzle

CHOOSING tHE RIGHT TYPE oF CHEESE

Cheesecake fudge needs that creamy tang, and cream cheese is typically my go-to. It blends smoothly and carries a slight tanginess that complements the sweetness of the fudge. I make sure the cream cheese is softened to mix well with the other ingredients.

Sometimes, I experiment with mascarpone for a milder flavor if I’m in the mood for something different. Whichever cheese I go for, freshness is key because it ensures maximum creamy goodness.

SELECTING YOUR CHOCOLATE

For that luxurious fudge texture, chocolate choice is crucial. White chocolate is standard for my strawberry cheesecake fudge because it doesn’t overpower the delicate fruit and cheese flavors.

Melting white chocolate evenly is important—I avoid burning it by using a double boiler or low power in the microwave. High-quality chocolate makes a difference; it smooths out the fudge, making it rich and silky. When I want a little twist, I might add a touch of milk chocolate too.

INSTRUCTIONS:

1. Prepare the Pan:

A) Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang for easy removal.

B) Lightly grease the paper with nonstick spray.

2. Make the Cheesecake Fudge Base:

A) In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth.

B) Remove from heat and stir in the softened cream cheese, vanilla extract, and powdered sugar. Mix until fully incorporated and creamy.

3. Add the Strawberry Swirl:

A) Pour the cheesecake fudge mixture into the prepared pan and spread evenly.

B) Warm the strawberry preserves slightly in the microwave to make it easier to swirl (about 10-15 seconds).

C) Drop spoonfuls of the preserves over the fudge base. Use a skewer or knife to swirl the preserves into the fudge, creating a marbled effect.

D) Add a few drops of red food coloring for a vibrant swirl, if desired.

4. Chill and Set:

A) Refrigerate the fudge for at least 3-4 hours, or until firm.

B) Once set, lift the fudge out of the pan using the parchment paper overhang.

5. Garnish and Serve:

A) Sprinkle crushed graham crackers over the fudge for a cheesecake crust-like topping.

B) Optionally, drizzle with melted white chocolate and garnish with fresh strawberry slices.

C) Cut into squares and serve chilled.

CONSISTENCY aND SMOOTHNESS

I find the best fudge has a rich, creamy consistency that isn’t too dense or crumbly. The key is the sugar’s crystalline structure, which should dissolve completely. Heating sugar to just the right temperature (usually around 234°F to 240°F) is crucial. Too high, and it gets hard; too low, and it remains sticky. Constant stirring helps in dissolving all sugar grains, ensuring that desirable, smooth texture.

Adding condensed milk and butter early in the process creates a creamy base. Maintaining steady heat allows all ingredients to thicken just right. It’s also important to let the fudge cool slowly. If the cooling process is rushed, the texture can turn grainy as the sugar crystallizes too quickly. Sometimes using a marble slab to cool the fudge can enhance smoothness because it cools the mixture efficiently.

COMMON MISTAKES tO AVOID

I’ve seen many delicious fudges compromised by common slip-ups. One of the big mistakes is undercooking, where the sugar doesn’t reach the firm ball stage, leaving the fudge too soft. Over-agitation can also ruin the smoothness. Stirring too much once it starts cooling can make it grainy.

I also make sure to use fresh ingredients, especially dairy products. Stale ingredients can cause separation and a less-than-ideal texture. Lastly, patience is critical; rushing the cooling process or skipping steps often leads to disappointment. Relax and enjoy the process for the best results.

DECORATION aND PRESENTATION IDEAS

When it comes to presentation, a little creativity goes a long way. I like to cut the fudge into small squares or use cookie cutters for fun shapes. To make it extra special, drizzle melted chocolate on top, allowing it to harden for a contrasting texture.

Consider serving it on a decorative platter or tiered stand. You can add fresh strawberries on the side for a pop of color and freshness. If you’re gifting the fudge, wrap individual pieces in wax paper and tie them with a colorful ribbon for a personal touch.

STORAGE

Figuring out how to store strawberry cheesecake fudge properly can be a game changer. With the right methods, you can enjoy it fresh for days or even freeze it for longer enjoyment. Let’s break it down.

SHORT-TERM STORAGE TIPS

When I need to keep my strawberry cheesecake fudge fresh for a few days, I pack it in an airtight container. This helps prevent moisture and odors from getting in. Room temperature is fine for about one to two days, but after that, it’s best to put it in the fridge.

In warmer climates, I immediately store the fudge in the fridge to avoid any melting issues. If you’re layering pieces, use parchment paper between layers. This stops them from sticking together and helps keep that nice texture.

FREEZING AND THAWING

Freezing fudge is great when I want to enjoy it later or if I’ve made too much. I wrap each piece in plastic wrap and then put them in a freezer-safe container or bag. This double layer prevents freezer burn.

When I’m ready to indulge, I take the fudge out and let it thaw in the fridge for a few hours. Avoid thawing on the counter to prevent any texture changes. For a quicker option, leave it at room temperature for 30 to 60 minutes.

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