Chocolate Covered Strawberry Cheesecake Recipe

Introduction

This Chocolate Covered Strawberry Cheesecake is a luscious treat combining creamy cheesecake, rich chocolate ganache, and fresh strawberries. Perfect for special occasions or a delightful dessert any time.

Ingredients

• 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies for extra chocolate flavor)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 cup heavy cream (for ganache)
• 1 cup semi-sweet chocolate chips
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C).
2. Step 2: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until evenly combined.
3. Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to form an even crust.
4. Step 4: Bake the crust for 10 minutes. Remove from oven and set aside to cool.
5. Step 5: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
6. Step 6: Add vanilla extract and mix until combined.
7. Step 7: Add eggs one at a time, mixing well after each addition, being careful not to over-mix.
8. Step 8: Mix in the sour cream and 1/4 cup heavy cream until the batter is smooth.
9. Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.
10. Step 10: Bake for 55-60 minutes, or until edges are set and center is slightly jiggly.
11. Step 11: Turn off oven and leave cheesecake inside for another hour to cool gradually and prevent cracking.
12. Step 12: Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight to firm up.
13. Step 13: For the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
14. Step 14: Pour hot cream over chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
15. Step 15: Allow ganache to cool to room temperature. Once thickened slightly, spread evenly over chilled cheesecake. Refrigerate for 30 minutes to set ganache.
16. Step 16: Slice strawberries and set aside.
17. Step 17: (Optional) Heat strawberry jam in a small saucepan until liquid, then brush over sliced strawberries for a glossy finish.
18. Step 18: Arrange strawberries on top of the ganache in a circular pattern or your preferred design.
19. Step 19: Serve chilled and enjoy your delicious chocolate covered strawberry cheesecake!

Tips & Variations

• Use chocolate wafer cookies instead of graham crackers for a richer chocolate crust.
• For a lighter texture, fold in whipped cream to the cheesecake batter before baking.
• If strawberries are out of season, try fresh raspberries or cherries as a topping.
• Skip the strawberry jam glaze if you prefer a more natural fruit topping.

Storage

Store leftover cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 4 days. To reheat, let it come to room temperature for about 15-20 minutes before serving; avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is even better when made a day in advance, allowing flavors to meld and the texture to firm up nicely.

How do I prevent cracks in my cheesecake?

Cooling the cheesecake gradually inside the turned-off oven helps prevent cracks. Also, avoid over-mixing the batter and ensure not to overbake it.

Chocolate Covered Strawberry Cheesecake Recipe

Print Recipe

★★★★★

5 from 108 reviews

Indulge in this luscious Chocolate Covered Strawberry Cheesecake that combines a buttery graham cracker crust, creamy vanilla cheesecake filling, silky chocolate ganache, and fresh, vibrant strawberries. Perfect for special occasions or a decadent dessert treat, this recipe guides you through creating a stunning and delicious cheesecake that’s sure to impress.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies, for extra chocolate flavor)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the chocolate ganache:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

For the strawberry topping:

• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
2. Prepare Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until evenly combined.
3. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to create an even layer.
4. Bake Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
5. Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese and sugar in a large bowl until smooth and creamy.
6. Add Vanilla: Mix in the vanilla extract until fully incorporated.
7. Add Eggs: Add the eggs one at a time, mixing well after each addition to avoid over-mixing.
8. Mix Creams: Incorporate sour cream and heavy cream into the batter, mixing until smooth.
9. Pour Batter: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top.
10. Bake Cheesecake: Bake for 55-60 minutes, until the edges are set and the center remains slightly jiggly.
11. Cool Gradually: Turn off the oven and leave the cheesecake inside for another hour to cool slowly and prevent cracking.
12. Chill: Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
13. Heat Cream: Heat heavy cream in a small saucepan over medium heat until it starts to simmer.
14. Make Ganache: Pour hot cream over chocolate chips in a heatproof bowl; let sit for one minute, then stir until smooth and glossy.
15. Cool Ganache: Allow ganache to cool to room temperature and thicken slightly before spreading over the chilled cheesecake. Refrigerate for 30 minutes to set.
16. Prepare Strawberries: Slice fresh strawberries and set aside.
17. Glaze Strawberries (Optional): Heat strawberry jam until liquid and brush over sliced strawberries to add shine.
18. Arrange Topping: Once ganache is set, arrange the strawberries on top of the cheesecake in your desired pattern.
19. Serve: Serve the cheesecake chilled and enjoy the decadent combination of flavors.

Notes

• Use room temperature cream cheese for a smoother batter and easier mixing.
• Do not over-mix after adding eggs to avoid cracks in the cheesecake.
• Cooling the cheesecake gradually in the oven helps prevent surface cracks.
• The strawberry jam glaze is optional but adds a beautiful shine and extra sweetness.
• For a richer chocolate flavor, use chocolate wafer cookies for the crust instead of graham crackers.
• Let the ganache set properly for a firm yet creamy chocolate layer.

Keywords: Chocolate Cheesecake, Strawberry Cheesecake, Chocolate Ganache, Dessert, Baked Cheesecake, Strawberry Topping, Springform Pan