Chocolate Covered Strawberry Cheesecake Recipe

ByVictor Layne
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Introduction

This Chocolate Covered Strawberry Cheesecake is a decadent dessert that combines creamy cheesecake, a rich chocolate ganache, and fresh strawberries. Perfect for special occasions or a luxurious treat, it’s sure to impress with its beautiful presentation and irresistible flavors.

A three-layer dessert on a white stand features a bottom layer of dark chocolate crumb with a rough texture, topped by a smooth, light pink mousse layer in the middle, and a top layer of whole fresh strawberries standing upright, each drizzled with dark chocolate. A light dusting of white powdered sugar covers the strawberries. In front of the stand, there is a single large strawberry with its green leaves on a small white plate with floral decoration, next to a metal sieve filled with powdered sugar. The setting is on a white marbled surface with a folded pink napkin and a silver cake server nearby. Photo taken with an iphone --ar 4:5 --v 7

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 the graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until evenly combined.
  3. Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact it.
  4. Step 4: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
  5. Step 5: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
  6. Step 6: Add the vanilla extract and mix until combined.
  7. Step 7: Add the eggs one at a time, mixing well after each addition but avoiding over-mixing.
  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 until the edges are set and the center is slightly jiggly.
  11. Step 11: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracks.
  12. Step 12: Remove from the oven and let cool completely at room temperature, then 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 the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.
  15. Step 15: Let the ganache cool to room temperature until slightly thickened, then spread evenly over the chilled cheesecake. Refrigerate for 30 minutes to set.
  16. Step 16: Slice the strawberries and set them aside.
  17. Step 17: (Optional) Warm strawberry jam until liquid, then brush over the sliced strawberries for a glossy finish.
  18. Step 18: Arrange the strawberries on top of the ganache-covered cheesecake in your desired pattern.
  19. Step 19: Serve chilled and enjoy your beautiful, indulgent dessert!

Tips & Variations

  • Use chocolate wafer cookie crumbs instead of graham crackers for a richer chocolate base.
  • Be careful not to over-mix the eggs into the cream cheese mixture to avoid cracks in the cheesecake.
  • For extra flavor, add a tablespoon of lemon juice or zest to the cheesecake batter.
  • If strawberries are out of season, fresh raspberries or cherries make a great alternative topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or enjoy chilled. Avoid freezing ganache-covered cheesecake as the texture may change after thawing.

How to Serve

The dessert shows three clear layers: the bottom layer is dark brown and crumbly, the middle layer is thick and smooth with a soft pink color, and the top layer is made of whole red strawberries standing upright, each drizzled with dark chocolate sauce and dusted lightly with white powdered sugar. The cake is on a white pedestal stand with a white marbled background behind it. In the foreground, a single bright red strawberry with green leaves rests on a small white plate with a delicate floral pattern and gold rim. Nearby, a small metal sieve holds white powdered sugar, sitting on the white marbled texture. There is also a pink cloth and a pie server with detailed cutouts beside the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and refrigerated. This actually enhances the flavor and texture as it firms up.

How do I prevent cracks on the cheesecake surface?

Gradually cooling the cheesecake by leaving it in the turned-off oven after baking helps prevent cracks. Also, avoid over-mixing and ensure ingredients are at room temperature before combining.

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Chocolate Covered Strawberry Cheesecake Recipe

★★★★★

4.8 from 57 reviews
  • Author: Victor
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This decadent Chocolate Covered Strawberry Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling topped with rich chocolate ganache and fresh strawberries. Perfectly baked and chilled for a luscious finish, this dessert is ideal for special occasions or indulgent treats.

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 Mixture: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
  3. Form Crust: Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to press it down firmly and create an even base.
  4. Bake Crust: Bake the crust for 10 minutes, then remove from the oven and set aside to cool while preparing the filling.
  5. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar using an electric mixer until the mixture becomes smooth and creamy.
  6. Add Vanilla Extract: Stir in the vanilla extract and mix until combined evenly.
  7. Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Take care not to over-mix to maintain a smooth texture.
  8. Add Creams: Mix in the sour cream and heavy cream until the batter is smooth and well blended.
  9. Pour Batter onto Crust: Pour the cheesecake batter over the cooled crust in the springform pan, spreading evenly.
  10. Bake Cheesecake: Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center remains slightly jiggly.
  11. Cool in Oven: Turn off the oven and leave the cheesecake inside for another hour. This gradual cooling helps prevent cracking.
  12. Chill Cheesecake: Remove from the oven, let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up properly.
  13. Prepare Ganache Base: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer gently.
  14. Create Chocolate Ganache: Remove from heat, pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute and then stir until smooth and glossy.
  15. Cool Ganache: Allow the ganache to cool to room temperature until it thickens slightly for easy spreading.
  16. Apply Ganache: Pour the slightly thickened ganache over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate for another 30 minutes to set the ganache.
  17. Prepare Strawberries: Slice the fresh strawberries and set them aside.
  18. Optional Strawberry Glaze: For a shiny finish, heat the strawberry jam in a small saucepan until liquid, then brush it over the sliced strawberries.
  19. Arrange Strawberries: Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular or desired pattern.
  20. Serve: Serve chilled and enjoy this rich and flavorful chocolate covered strawberry cheesecake dessert.

Notes

  • For a richer chocolate crust, substitute graham cracker crumbs with chocolate wafer cookies.
  • Do not over-mix the batter after adding eggs to prevent a dense cheesecake texture.
  • Gradual cooling inside the oven prevents cheesecake cracking on the surface.
  • Refrigerating the finished cheesecake overnight improves flavor and texture.
  • You can substitute sour cream with Greek yogurt if desired.
  • Use fresh, high-quality strawberries for the best topping presentation and flavor.
  • Strawberry jam is optional but adds a nice glaze to the fruit topping.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake, strawberry cheesecake, chocolate ganache, dessert, baked cheesecake, strawberry topping, creamy cheesecake

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