Introduction

This Chocolate Covered Strawberry Cheesecake is a decadent dessert that combines creamy cheesecake with rich chocolate ganache and fresh strawberries. Perfect for special occasions or a sweet treat, it balances flavors and textures beautifully.

The image shows a round cake with three layers on a white plate placed on a white marbled surface. The cake's bottom layer is dark brown, crumbly, and looks like a cookie crust. The middle layer is thick, creamy, and light pink with a smooth texture. The top layer is a shiny, dark chocolate glaze that drips down the sides of the pink layer in uneven streaks. The cake is topped with whole, fresh strawberries and some strawberries covered in chocolate. A large slice of the cake is cut and placed on a white plate in the foreground. This slice also has the same layers and decorations with a few strawberries placed beside it. In the background, more fresh strawberries can be seen on a small white plate. 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

Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
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.
Step 4: Bake for 10 minutes, then remove from the oven and set aside to cool.
Step 5: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Step 6: Add the vanilla extract and mix until combined.
Step 7: Add the eggs one at a time, mixing well after each addition. Be sure not to over-mix.
Step 8: Add the sour cream and heavy cream and mix until smooth.
Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 10: Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
Step 11: Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually (this helps prevent cracking).
Step 12: Once cooled, 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.
Step 13: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Step 14: Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
Step 15: Let the ganache cool to room temperature. Once it has thickened slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.
Step 16: Slice the strawberries and set aside.
Step 17: (Optional) If you want a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and then brush the jam over the sliced strawberries.
Step 18: Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.
Step 19: Serve chilled and enjoy!

Tips & Variations

Use chocolate wafer cookies instead of graham crackers for a richer chocolate crust.
Let the cream cheese soften at room temperature to avoid lumps in the batter.
Allow the ganache to cool to just the right thickness before spreading to avoid it running off the sides.
Try adding a splash of lemon juice to the batter for a subtle tangy balance.
For extra flair, garnish with fresh mint leaves along with the strawberries.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, use an airtight container or wrap it securely with plastic wrap. When ready to serve, allow it to sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing the cheesecake as ganache and fresh strawberries may not freeze well.

How to Serve

A three-layered cake is shown on a white plate, with one slice served separately on another white plate in front. The bottom layer is a dark brown, crumbly crust. The middle layer is thick, smooth, and pink, taking up most of the height. On top is a shiny dark chocolate layer that slightly drips down the sides. Fresh red strawberries with green leaves decorate the top chocolate layer and the slice on the plate. The background is a white marbled texture, and extra strawberries are scattered around. 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, cheesecake often tastes better when made a day ahead as it allows flavors to develop fully. Prepare the cake and ganache and refrigerate overnight before adding fresh strawberries just before serving.

What if I don’t have a springform pan?

A springform pan makes removing cheesecake easier, but if you don’t have one, you can use a regular 9-inch cake pan. Line it with parchment paper and carefully loosen the edges when serving.