Description
This decadent Chocolate Covered Strawberry Cheesecake combines a buttery graham cracker crust with a rich, creamy cheesecake filling, topped with a luscious chocolate ganache and fresh strawberries for a perfect balance of flavors and textures.
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 oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Prepare crust mixture: In a medium bowl, mix graham cracker crumbs with granulated sugar, then add melted butter and stir until well combined.
- Form crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to create an even layer.
- Bake crust: Bake the crust for 10 minutes, then remove and allow to cool while preparing the filling.
- Beat cream cheese and sugar: In a large bowl, use an electric mixer to beat softened cream cheese and sugar until smooth and creamy.
- Add vanilla: Mix in vanilla extract until fully incorporated.
- Add eggs: Add eggs one at a time, mixing gently after each addition to avoid over-mixing.
- Incorporate creams: Add sour cream and heavy cream, mixing until the batter is smooth.
- Pour filling over crust: Pour the cheesecake batter atop the cooled crust in the springform pan.
- Bake cheesecake: Bake for 55-60 minutes until edges are set but center remains slightly jiggly.
- Slow cool in oven: Turn off the oven and leave cheesecake inside for 1 hour to cool gradually and prevent cracking.
- Chill cheesecake: Remove from oven and cool completely at room temperature, then refrigerate at least 4 hours or preferably overnight to firm up.
- Prepare ganache cream: Heat heavy cream in a small saucepan over medium heat just until simmering.
- Make ganache: Pour hot cream over chocolate chips in a heatproof bowl, let sit for a minute, then stir until smooth and glossy.
- Cool ganache: Let ganache reach room temperature and thicken slightly before pouring over chilled cheesecake and spreading evenly.
- Set ganache: Refrigerate cheesecake again for 30 minutes to allow the ganache to set firmly.
- Slice strawberries: Slice fresh strawberries and set aside for topping.
- Optional glaze: Heat strawberry jam until liquid and brush over sliced strawberries for a glossy finish.
- Arrange topping: Once ganache is set, arrange the strawberry slices attractively on top of the cheesecake.
- Serve: Keep the cheesecake chilled until serving for best texture and flavor. Enjoy!
Notes
- Using chocolate wafer cookie crumbs for the crust adds a deeper chocolate flavor.
- Be careful not to over-mix the batter after adding eggs to keep the cheesecake creamy and prevent cracks.
- Slow cooling the cheesecake in the oven helps to prevent surface cracks and maintain a smooth texture.
- The strawberry jam glaze is optional but adds a beautiful shine and extra flavor to the topping.
- This recipe requires chilling to set the cheesecake and ganache properly; plan ahead for at least 5 hours total refrigeration time.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Covered Strawberry Cheesecake, Cheesecake, Chocolate Ganache, Strawberry Topping, Dessert, Baked Cheesecake
