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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Make Crust Mixture: In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until evenly combined.
- 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.
- Bake Crust: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- 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.
- Add Vanilla: Mix in the vanilla extract until fully incorporated.
- Incorporate Eggs: Add eggs one at a time, mixing well after each addition without over-mixing.
- Add Creams: Mix in sour cream and heavy cream until the batter is smooth.
- Pour Batter: Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake Cheesecake: Bake for 55-60 minutes, until the edges are set but the center is slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside for one hour to cool slowly and avoid cracking.
- Refrigerate: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to firm up.
- Prepare Ganache: Heat heavy cream in a small saucepan over medium heat until simmering.
- 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.
- Cool Ganache: Allow ganache to cool to room temperature and thicken slightly.
- Spread Ganache: Pour ganache over chilled cheesecake and spread evenly with a spatula. Refrigerate for 30 minutes to set.
- Slice Strawberries: Slice fresh strawberries and set aside.
- Glaze Strawberries (Optional): Heat strawberry jam in a small saucepan until liquid, then brush over sliced strawberries for a shiny finish.
- Arrange Strawberries: Once ganache is set, arrange strawberries on top of the cheesecake in your preferred pattern.
- 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
