Chocolate Covered Strawberry Cheesecake
This Chocolate Covered Strawberry Cheesecake combines a creamy cheesecake base with a crunchy crust and rich chocolate ganache, topped with fresh strawberries, making it a perfect dessert for any occasion.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3-4 days. This cheesecake can be made a day in advance and is great for special occasions. Use fresh strawberries for the best flavor.