Chocolate Covered Strawberry Cheesecake Recipe

ByOlivia Monroe
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Introduction

This Chocolate Covered Strawberry Cheesecake is a decadent dessert perfect for any special occasion. Creamy cheesecake meets rich chocolate ganache and fresh strawberries for a treat that’s as beautiful as it is delicious.

A round cake with three visible layers sits on a white plate against a white marbled background; the bottom layer is a dark brown crumbly crust, the middle layer is a thick, smooth, light pink mousse-like filling, and the top layer is a glossy dark chocolate ganache that drips down the sides. Whole red strawberries with green leaves are placed on top of the cake, along with dollops of chocolate cream. One slice of the cake is cut and placed on a separate white plate in the front, showing the same layers clearly, with a strawberry on the plate next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 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
  • 1 cup heavy cream (for ganache)
  • 1 cup semi-sweet chocolate chips
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
  3. Step 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. Step 4: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
  5. Step 5: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
  6. Step 6: Add the vanilla extract and mix until combined.
  7. Step 7: Add the eggs one at a time, mixing well after each addition. Be careful not to over-mix.
  8. Step 8: Add the sour cream and 1/4 cup heavy cream, then mix until the batter is smooth.
  9. Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.
  10. Step 10: Bake for 55-60 minutes or until the edges are set but the center is slightly jiggly.
  11. Step 11: Turn off the oven and leave the cheesecake inside for another hour to cool gradually, which helps prevent cracking.
  12. Step 12: Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
  13. Step 13: For the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
  14. Step 14: Remove from heat and pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
  15. Step 15: Allow the ganache to cool to room temperature. Once it thickens slightly, pour it evenly over the chilled cheesecake. Refrigerate for 30 minutes to set.
  16. Step 16: Slice the strawberries and set aside.
  17. Step 17: Optional: Heat the strawberry jam in a small pan until liquid, then brush it over the sliced strawberries for extra shine.
  18. Step 18: Once ganache has set, arrange the strawberries on top of the cheesecake in your preferred pattern.
  19. Step 19: Serve chilled and enjoy!

Tips & Variations

  • Use chocolate wafer cookies for the crust to intensify the chocolate flavor.
  • For a tangier cheesecake, substitute sour cream with Greek yogurt.
  • Try using white or dark chocolate chips for the ganache to change the flavor profile.
  • If fresh strawberries are out of season, frozen berries can be thawed and used, though fresh is best.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container. Reheat ganache by letting the cheesecake sit at room temperature for 10 minutes before serving, but avoid warming the entire cheesecake.

How to Serve

The image shows a round cake with three clear layers on a white plate, placed on a white marbled surface. The bottom layer is a dark brown, crumbly crust. The middle layer is a thick, smooth, pale pink cream filling. The top layer is a shiny dark chocolate glaze dripping down the sides unevenly. The cake is decorated with whole fresh strawberries and some strawberries dipped in chocolate, arranged around the edge on top. A slice of the cake is on a separate white plate in the front, with one strawberry placed next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake actually tastes better after resting overnight in the fridge. It allows the flavors to meld and the texture to firm up properly.

How do I prevent the cheesecake from cracking?

Gradually cooling the cheesecake in the turned-off oven and avoiding over-mixing the batter helps prevent cracks. Also, avoid sudden temperature changes when removing it from the oven.

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Chocolate Covered Strawberry Cheesecake Recipe

★★★★★

4.7 from 89 reviews
  • Author: Olivia
  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This decadent Chocolate Covered Strawberry Cheesecake features a rich and creamy cheesecake layer atop a buttery graham cracker crust. It is topped with a silky chocolate ganache and fresh strawberries glazed with strawberry jam for a beautiful and delicious finish perfect for any special occasion or dessert craving.

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Make Crust Mixture: In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until evenly combined.
  3. Press Crust: Press the crust mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to create an even base.
  4. Bake Crust: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
  5. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
  6. Add Vanilla: Mix in the vanilla extract until fully incorporated.
  7. Incorporate Eggs: Add eggs one at a time, mixing well after each addition without over-mixing.
  8. Add Creams: Mix in sour cream and heavy cream until the batter is smooth.
  9. Pour Batter: Pour the cheesecake batter over the cooled crust in the springform pan.
  10. Bake Cheesecake: Bake for 55-60 minutes, until the edges are set but the center is slightly jiggly.
  11. Cool Gradually: Turn off the oven and leave the cheesecake inside for one hour to cool slowly and avoid cracking.
  12. Refrigerate: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
  13. Prepare Ganache: Heat heavy cream in a small saucepan over medium heat until simmering.
  14. Combine Chocolate and Cream: Pour hot cream over chocolate chips in a heatproof bowl; let sit for one minute, then stir until smooth and glossy.
  15. Cool Ganache: Allow ganache to cool to room temperature and thicken slightly.
  16. Spread Ganache: Pour ganache over chilled cheesecake and spread evenly with a spatula. Refrigerate for 30 minutes to set.
  17. Slice Strawberries: Slice fresh strawberries and set aside.
  18. Glaze Strawberries (Optional): Heat strawberry jam in a small saucepan until liquid, then brush over sliced strawberries for a shiny finish.
  19. Arrange Strawberries: Once ganache is set, arrange strawberries on top of the cheesecake in your preferred pattern.
  20. Serve: Serve the cheesecake chilled and enjoy this luscious dessert!

Notes

  • Use chocolate wafer cookies instead of graham crackers for a more chocolatey crust.
  • Do not over-mix the cheesecake batter after adding eggs to prevent cracking.
  • Slow cooling in the oven helps to avoid cracks in the cheesecake.
  • Refrigerate cheesecake overnight for the best texture and flavor.
  • Strawberry jam glaze is optional but adds a beautiful shine to the topping.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate covered strawberry cheesecake, cheesecake recipe, chocolate ganache cheesecake, strawberry cheesecake, baked cheesecake

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