Description
Indulge in this decadent Chocolate Covered Strawberry Cheesecake, featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, rich chocolate ganache, and fresh strawberry topping. Perfect for special occasions or a delightful dessert treat, this recipe balances sweet, creamy, and fruity flavors beautifully.
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, mix graham cracker crumbs and sugar. Stir in melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
- Bake Crust: Bake the crust for 10 minutes. Remove from oven and set aside to cool completely.
- Mix Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Add vanilla extract and mix until combined.
- Add Eggs: Add eggs one at a time to the cream cheese mixture, mixing well after each addition without over-mixing.
- Incorporate Creams: Add sour cream and heavy cream to the batter and mix until smooth and uniform.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake at 325°F for 55–60 minutes until edges are set and center is still slightly jiggly.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, preventing cracks.
- Chill: Remove cheesecake from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to firm thoroughly.
- Make Chocolate Ganache: Heat 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.
- Apply Ganache: Allow ganache to cool to room temperature and thicken slightly. Pour over chilled cheesecake, smoothing with a spatula. Refrigerate for 30 minutes to set ganache.
- Prepare Strawberry Topping: Slice fresh strawberries and set aside. Optional: Heat strawberry jam in a small saucepan until liquid and brush over strawberries for a shiny finish.
- Decorate Cheesecake: Once ganache has set, arrange sliced strawberries on top of the cheesecake in your preferred pattern.
- Serve: Serve the cheesecake chilled and enjoy the rich blend of creamy cheesecake, chocolate, and fresh strawberries.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake batter.
- Do not over-mix once the eggs are added to prevent cracking during baking.
- Cooling cheesecake gradually in the oven helps prevent cracks.
- Refrigerate cheesecake overnight for the best texture and flavor.
- Optional use of chocolate wafer cookies in crust gives more intense chocolate flavor.
- Strawberry jam glaze adds gloss and intensifies strawberry sweetness.
- Springform pan is recommended for easy removal of cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate covered strawberry cheesecake, cheesecake recipe, strawberry cheesecake, chocolate ganache, dessert, baked cheesecake
