Chocolate Covered Strawberry Cheesecake (Printable)
A creamy dessert with chocolate crust, strawberry filling, and rich ganache topping.
# What You'll Need:
→ Crust
01 - 20 chocolate sandwich cookies (approximately 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, blended and strained)
09 - 1 tbsp cornstarch
→ Chocolate Ganache
10 - 6 oz semisweet chocolate, chopped
11 - 1/2 cup heavy cream
→ Topping
12 - 1 to 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 addition. Blend in sour cream and vanilla.
04 - Whisk strawberry puree with cornstarch until smooth, then fold into the cream cheese batter.
05 - Pour filling over cooled crust. Smooth the top. Bake for 50 to 60 minutes, or until the center is just set and slightly wobbly.
06 - Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. 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.
07 - Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Let cool slightly.
08 - Spread ganache over chilled cheesecake. Top with fresh strawberries. Drizzle with melted dark chocolate if desired. Chill for 30 minutes before slicing.
# Expert Advice:
01 -
- The chocolate crust creates this incredible foundation that's like eating a thin brownie
- Strawberry puree folded into the filling makes every bite taste like fresh berries, not artificial flavor
- That ganache topping transforms it from ordinary cheesecake into something that looks professionally made
02 -
- Every oven is different, so start checking at 45 minutes
- The center should wobble like Jell-O, not slosh like liquid
- Room temperature ingredients are the secret to a smooth, lump-free filling
03 -
- For extra strawberry flavor, add 1/2 teaspoon of strawberry extract to the filling
- If the ganache is too thick, microwave it for 5 seconds and stir
- Chocolate graham crackers make a less sweet, more sophisticated crust