If you love the combination of chocolate, strawberries, and cheesecake, then this Chocolate Covered Strawberry Cheesecake recipe is just for you! It combines a creamy cheesecake base with a crunchy crust and a rich chocolate ganache, all topped with fresh strawberries. This dessert is perfect for special occasions or simply a sweet treat to enjoy at home.
Why Make This Recipe
Making this Chocolate Covered Strawberry Cheesecake is not only a delight for your taste buds but also a beautiful centerpiece for any gathering. The creamy texture of the cheesecake pairs perfectly with the tangy strawberries and the decadent chocolate topping. Plus, it’s a fun recipe to make with friends or family. Everyone will be impressed when you present this stunning dessert!
How to Make Chocolate Covered Strawberry Cheesecake
Ingredients:
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)
Directions:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition. Be sure not to over-mix.
- Add the sour cream and heavy cream and mix until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually (this helps prevent cracking).
- Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
- Let the ganache cool to room temperature. Once it has thickened slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.
- Slice the strawberries and set aside.
- (Optional) If you want a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and then brush the jam over the sliced strawberries.
- Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.
- Serve chilled and enjoy!
How to Serve Chocolate Covered Strawberry Cheesecake
Cut the cheesecake into slices and serve on individual plates. You can garnish each slice with extra strawberries or a drizzle of chocolate, if desired. It’s great for birthdays, anniversaries, or any special celebration.
How to Store Chocolate Covered Strawberry Cheesecake
Store any leftovers in an airtight container in the refrigerator. The cheesecake will keep well for about 3-4 days. If you want to keep it longer, consider freezing it without the strawberry topping. Just thaw it in the fridge before serving.
Tips to Make Chocolate Covered Strawberry Cheesecake
- Make sure the cream cheese is softened for easy mixing.
- Do not overmix the cheesecake batter to prevent cracks.
- Allow the cheesecake to cool gradually in the oven to minimize cracking.
- Use fresh strawberries for the best flavor, and make sure to hull them before slicing.
Variation
For a twist on this recipe, consider adding a layer of chocolate cake under the cheesecake for a richer dessert. You can also try different fruit toppings, like raspberries or blueberries, for added flavor.
FAQs
1. Can I make this cheesecake a day in advance?
Yes, this cheesecake is perfect for making a day ahead of time. Just keep it refrigerated until you are ready to serve.
2. What if I don’t have a springform pan?
You can use a regular round cake pan, but you may need to serve it directly from the pan. Just line the pan with parchment paper for easier removal.
3. How can I tell when the cheesecake is done?
The edges of the cheesecake should be set, and the center should be slightly jiggly. It will firm up as it cools.
Now you have all the details you need to create a delicious Chocolate Covered Strawberry Cheesecake that is sure to impress! Enjoy your baking!
Chocolate Covered Strawberry Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies) Use chocolate wafer cookies for extra chocolate flavor.
- 0.25 cups 1/4 cup granulated sugar
- 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
- 3 packages 3 (8 oz) packages cream cheese, softened
- 1 cups 1 cup granulated sugar
- 1 tsp 1 tsp vanilla extract
- 3 large 3 large eggs
- 0.5 cups 1/2 cup sour cream
- 0.25 cups 1/4 cup heavy cream
For the chocolate ganache
- 1 cups 1 cup heavy cream
- 1 cups 1 cup semi-sweet chocolate chips
For the strawberry topping
- 1 lb 1 lb fresh strawberries, hulled and sliced
- 0.25 cups 1/4 cup strawberry jam or preserves Optional, for extra shine.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, mixing well after each addition. Be sure not to over-mix.
- Add the sour cream and heavy cream and mix until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually.
- Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
- Let the ganache cool to room temperature. Once it has thickened slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula.
- Refrigerate again for 30 minutes for the ganache to set.
Assembly
- Slice the strawberries and set aside.
- If you want a glossy finish on the strawberries, heat the strawberry jam in a saucepan until it becomes liquid and then brush the jam over the sliced strawberries.
- Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.
