Introduction

This Chocolate Covered Strawberry Cheesecake is a luscious dessert that combines creamy cheesecake with rich chocolate ganache and fresh strawberries. It’s perfect for special occasions or whenever you want a show-stopping treat that’s as beautiful as it is delicious.

The image shows a round, three-layered cake with a slice cut out and placed on a white plate in front. The bottom layer is a dark brown crust, the middle layer is light pink and thick with a smooth texture, and the top layer is a shiny dark chocolate glaze dripping down the sides. Both the cake and the slice are decorated with whole bright red strawberries, some dipped in chocolate. The background is a white marbled texture with extra strawberries placed around. 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

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until evenly combined.
Step 3: 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.
Step 4: Bake the crust for 10 minutes. Remove from the oven and set aside to cool.
Step 5: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Step 6: Add the vanilla extract and mix until combined.
Step 7: Add the eggs one at a time, mixing well after each addition. Avoid over-mixing.
Step 8: Mix in the sour cream and heavy cream until the batter is smooth.
Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 10: Bake for 55-60 minutes, until the edges are set but the center is still slightly jiggly.
Step 11: Turn off the oven and let the cheesecake cool inside for one hour to prevent cracking.
Step 12: Remove the cheesecake and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Step 13: For the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
Step 14: Pour the hot cream over chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
Step 15: Allow ganache to cool to room temperature. When slightly thickened, pour it evenly over the chilled cheesecake. Refrigerate for 30 minutes to set.
Step 16: Slice the strawberries and set them aside.
Step 17: (Optional) Heat strawberry jam until liquid and brush over the sliced strawberries for shine.
Step 18: Arrange the strawberries on top of the ganache in your preferred pattern.
Step 19: Serve chilled and enjoy!

Tips & Variations

For a more intense chocolate flavor, use chocolate wafer cookies instead of graham crackers for the crust.
To prevent cracks, avoid over-mixing the batter and let the cheesecake cool slowly in the oven after baking.
Swap fresh strawberries for raspberries or blueberries for a different fruit topping.
Use dark chocolate chips instead of semi-sweet for a richer ganache.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the strawberries separate if possible to prevent them from releasing juice onto the cake. Reheat to room temperature before serving for the best texture; do not freeze as the texture may be compromised.

How to Serve

A rich, three-layer strawberry cheesecake is shown with one slice removed. The bottom layer is a dark brown crust, topped by a thick, smooth light pink cheesecake layer. The top layer is a shiny dark chocolate glaze that drips down the sides unevenly. Fresh strawberries and chocolate-covered strawberries are placed on top of the cake and on the slice. The whole cake and slice are served on simple white plates, set on a white marbled surface with a few extra strawberries scattered around. 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 benefits from chilling overnight, which helps it set properly and develop flavor. Prepare it a day ahead for best results.

How do I avoid cracks in my cheesecake?

To prevent cracks, avoid over-mixing the batter, bake at a moderate temperature, and let the cheesecake cool gradually inside the oven after baking before refrigerating.