Chocolate Covered Strawberry Cheesecake Recipe
This decadent Chocolate Covered Strawberry Cheesecake features a rich, creamy cheesecake base atop a buttery graham cracker crust, topped with a silky chocolate ganache and fresh, glossy strawberries. Perfect for special occasions or indulgent dessert cravings, this recipe combines classic flavors into a stunning and delicious presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and sugar. Add melted butter and mix thoroughly. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to compress firmly.
- Bake crust: Bake the crust for 10 minutes. Remove from oven and let it cool while preparing the filling.
- Make cheesecake filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy using an electric mixer. Add vanilla extract and combine. Then add eggs one at a time, mixing well after each addition but avoiding over-mixing. Add sour cream and heavy cream, blending until smooth.
- Assemble and bake cheesecake: Pour cheesecake batter over the cooled crust. Bake at 325°F (163°C) for 55-60 minutes or until edges are set and center is slightly jiggly.
- Cool cheesecake gradually: Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly, preventing cracks. Remove and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm up.
- Prepare chocolate ganache: Heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Allow ganache to cool to room temperature and thicken slightly.
- Apply ganache and chill: Pour ganache evenly over the chilled cheesecake, spreading with a spatula. Refrigerate for 30 minutes to set the ganache.
- Prepare strawberry topping: Slice strawberries and set aside. Optionally, warm strawberry jam in a saucepan until liquid and brush over strawberry slices to add shine.
- Decorate cheesecake: Once ganache is set, arrange strawberries on top of the cheesecake in a circular or desired pattern.
- Serve: Keep cheesecake chilled and serve cold. Enjoy this rich and elegant dessert!
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not over-mix eggs to prevent cracking during baking.
- Gradual cooling in the oven reduces the risk of cheesecake cracks.
- Use a springform pan for easy removal of the cheesecake.
- Optional strawberry jam glaze makes the topping prettier and adds a touch of sweetness.
- Refrigerate cheesecake at least 4 hours or overnight for best texture before serving.
Keywords: Chocolate cheesecake, strawberry cheesecake, chocolate ganache, dessert, cheesecake recipe, strawberry topping, baked cheesecake
