Chocolate Covered Strawberry Cheesecake

Why Make This Recipe

Chocolate Covered Strawberry Cheesecake is a delightful dessert that combines creamy cheesecake, sweet strawberries, and rich chocolate. This recipe is perfect for special occasions, parties, or simply when you want to treat yourself. Its beautiful presentation and delicious flavors will impress your friends and family, making it a favorite at any gathering.

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 :

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until mixed well.
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.
4. Bake for 10 minutes, then remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
6. Add the vanilla extract and mix until blended.
7. Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix.
8. Add the sour cream and heavy cream and mix until smooth.
9. Pour the cheesecake batter over the cooled crust in the springform pan.
10. Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center has a slight jiggle.
11. Turn off the oven and leave the cheesecake inside for another hour to cool slowly (this helps prevent cracks).
12. After it has cooled, let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
13. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
14. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
15. Let the ganache cool to room temperature. Once it thickens slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.
16. Slice the strawberries and set aside.
17. (Optional) For a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and brush it over the sliced strawberries.
18. Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or any design you like.
19. Serve chilled and enjoy!

How to Serve Chocolate Covered Strawberry Cheesecake

Serve this cheesecake chilled for the best flavor and texture. You can slice it into wedges and place it on dessert plates. This dessert pairs beautifully with whipped cream or a drizzle of extra chocolate sauce for those who love chocolate.

How to Store Chocolate Covered Strawberry Cheesecake

Store any leftovers in an airtight container in the refrigerator. This cheesecake can last up to 5 days when stored properly. If you haven’t added the strawberries, you can keep the cheesecake for a little longer. Just add the strawberries just before serving for the best taste.

Tips to Make Chocolate Covered Strawberry Cheesecake

• Make sure all your ingredients, especially the cream cheese, are at room temperature for a smooth and creamy filling.
• Don’t over-mix the batter once you add the eggs. This helps prevent cracks in the cheesecake.
• Allow the cheesecake to cool completely before adding the ganache and strawberries. This will help keep the topping looking nice.

Variation

You can switch up the fruit topping to include raspberries or blueberries for a different flavor. You can also use white chocolate for the ganache for a sweeter twist.

FAQs

1. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker or chocolate crumb crust to save time.

2. How do I know when the cheesecake is done?
The edges should be set and the center should still have a slight jiggle. It will continue to firm up as it cools.

3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake before adding the ganache and strawberries. Wrap it tightly in plastic wrap and then foil. To serve, thaw it in the refrigerator overnight.

Chocolate Covered Strawberry Cheesecake

A delightful dessert combining creamy cheesecake, sweet strawberries, and rich chocolate, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs (or chocolate wafer cookies) Use chocolate wafer cookies for extra chocolate flavor.
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling

• 3 packages (8 oz) 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

 

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 mixed well.
• 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.

Making the 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 blended.
• Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix.
• Add the sour cream and heavy cream and mix until smooth.

Baking the Cheesecake

• 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 has a slight jiggle.
• Turn off the oven and leave the cheesecake inside for another hour to cool slowly (this helps prevent cracks).
• After it has cooled, let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.

Making the Ganache

• In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
• Remove from 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 thickens slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.

Topping the Cheesecake

• Slice the strawberries and set aside.
• (Optional) For a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and brush it over the sliced strawberries.
• Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or any design you like.

Notes

Serve chilled for the best flavor and texture. This dessert pairs beautifully with whipped cream or a drizzle of extra chocolate sauce for those who love chocolate. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keyword Cheesecake, Chocolate, Chocolate Covered Strawberry Cheesecake, Dessert, Strawberry