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Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/chocolate-covered-strawberry-cheesecake-recipe/