Description
This luscious Chocolate Covered Strawberry Cheesecake combines a rich, creamy cheesecake with a buttery graham cracker crust, topped with a glossy chocolate ganache and fresh, juicy strawberries for a delightful dessert that’s perfect for any occasion.
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
- Preheat the Oven. Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Prepare the Crust. In a medium bowl, mix the graham cracker crumbs with granulated sugar, then stir in the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon for an even crust layer.
- Bake the Crust. Bake the crust in the preheated oven for 10 minutes to set it, then remove and let it cool completely before adding the filling.
- Make the Cheesecake Filling. Beat softened cream cheese and sugar together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract and mix to combine. Incorporate the eggs one at a time, mixing well but gently after each addition to avoid over-mixing. Finally, add sour cream and heavy cream, mixing until the batter is smooth.
- Assemble and Bake the Cheesecake. Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 55 to 60 minutes or until the edges are set but the center still has a slight jiggle when gently shaken.
- Cool the Cheesecake Gradually. With the oven turned off, leave the cheesecake inside for an hour to cool slowly and help prevent cracking. Then remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight to fully set.
- Prepare the Chocolate Ganache. Heat the heavy cream in a small saucepan over medium heat until it’s just about to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until the mixture is smooth and glossy. Allow ganache to cool to room temperature until slightly thickened.
- Apply Ganache to Cheesecake. Spread the thickened ganache evenly over the chilled cheesecake using a spatula. Refrigerate again for 30 minutes so the ganache sets nicely.
- Prepare the Strawberry Topping. Slice the hulled fresh strawberries. For a glossy finish, optionally heat strawberry jam in a small saucepan until liquid and brush it over the strawberries.
- Decorate and Serve. Once the ganache has set, artfully arrange the sliced strawberries on top of the cheesecake in your preferred pattern. Serve chilled and enjoy the decadent dessert.
Notes
- For an extra chocolatey crust, substitute graham cracker crumbs with chocolate wafer cookies.
- Do not over-mix the cheesecake batter after adding eggs to prevent cracking and a dense texture.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Refrigeration is critical to ensure the cheesecake firms up properly before serving.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate covered strawberry cheesecake, cheesecake recipe, chocolate ganache cheesecake, strawberry cheesecake dessert, creamy cheesecake, springform pan cheesecake
