chocolate covered strawberry cheesecake (Printable)
Luscious creamy cheesecake with chocolate crust, strawberry filling, and ganache
# What's Needed:
→ Crust
01 - 20 chocolate sandwich cookies (about 7 oz)
02 - 1/4 cup unsalted butter, melted
→ Filling
03 - 24 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs
06 - 3/4 cup sour cream
07 - 2 tsp vanilla extract
08 - 1/2 cup strawberry puree (fresh or frozen strawberries, blended and strained)
09 - 1 tbsp cornstarch
→ Chocolate Ganache
10 - 6 oz semisweet chocolate, chopped
11 - 1/2 cup heavy cream
→ Topping
12 - 1–1.5 cups fresh strawberries, halved
13 - 1 oz dark chocolate, melted (optional, for drizzling)
# How to Make It:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse chocolate cookies in a food processor until finely crushed. Combine with melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla. Whisk strawberry puree with cornstarch, then fold into the batter.
04 - Pour filling over cooled crust. Smooth the top. Bake for 50–60 minutes, or until the center is just set and slightly wobbly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
05 - Remove from oven and run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
06 - Heat heavy cream until just simmering, pour over chopped chocolate, and let sit 2 minutes. Stir until smooth. Let cool slightly, then spread over chilled cheesecake.
07 - Top with fresh strawberries. Drizzle with melted dark chocolate if desired. Chill 30 minutes before slicing.
# Tips for Success:
01 -
- The chocolate crust creates this incredible foundation that somehow makes the strawberry flavor pop even more
- Its one of those desserts that looks like you spent all day making it but comes together faster than people expect
02 -
- The oven cooling method prevents those dreaded cracks on top by letting the cheesecake down gently rather than shocking it with room temperature air
- Your strawberry puree must be strained or you will have tiny seeds throughout your smooth filling, which some people might not mind but it definitely changes the texture
03 -
- Room temperature ingredients are non-negotiable for that silky smooth texture, cold cream cheese will fight you every step of the way
- The wobble test is your friend, if the center jiggles like gelatin when you gently shake the pan, its done, any more and you risk overbaking