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Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

4.7 from 769 reviews

This decadent Chocolate Covered Strawberry Cheesecake combines a creamy, smooth cheesecake base with a rich chocolate ganache topping and fresh strawberries. The graham cracker crust provides a perfect balance of crunch and sweetness, while the chocolate and strawberry layers add a lovely contrast of flavors. Ideal for special occasions or any dessert craving, this recipe is a showstopper and delightfully indulgent.

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 layers.
  2. Prepare crust mixture: In a medium bowl, combine the graham cracker crumbs with granulated sugar. Add melted butter and stir until the mixture is evenly combined to form the crust base.
  3. Press crust into pan: Press the crust mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon to create an even, compact layer.
  4. Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool while preparing the filling.
  5. Beat cream cheese: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, creating the base for the cheesecake filling.
  6. Add vanilla extract: Incorporate the vanilla extract into the cream cheese mixture and blend until well combined.
  7. Mix in eggs: Add the eggs one at a time, mixing well after each addition without over-mixing to maintain a smooth texture.
  8. Add sour and heavy cream: Blend in the sour cream and heavy cream until the batter is smooth and consistent.
  9. Pour batter onto crust: Pour the cheesecake batter over the cooled crust in the springform pan, spreading evenly.
  10. Bake cheesecake: Bake the cheesecake for 55-60 minutes, or until the edges are set and the center remains slightly jiggly to ensure perfect doneness.
  11. Cool gradually in oven: Turn off the oven and leave the cheesecake inside for another hour to cool gradually, which helps prevent cracking.
  12. Cool and refrigerate: Remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up fully.
  13. Prepare chocolate ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for one minute, then stir until smooth and glossy.
  14. Cool ganache: Allow the ganache to cool to room temperature and thicken slightly before applying.
  15. Apply ganache to cheesecake: Pour the slightly thickened ganache evenly over the chilled cheesecake and spread with a spatula. Refrigerate for an additional 30 minutes to let ganache set.
  16. Slice strawberries: Slice fresh strawberries and set aside for topping.
  17. Glaze strawberries (optional): For a glossy finish, gently heat strawberry jam until liquid and brush over the sliced strawberries.
  18. Arrange strawberries: Once ganache is set, arrange the strawberries decoratively atop the cheesecake.
  19. Serve and enjoy: Serve the cheesecake chilled and enjoy its rich flavors and beautiful presentation.

Notes

  • Use chocolate wafer cookies instead of graham crackers in the crust for a deeper chocolate flavor.
  • Do not over-mix the batter after adding eggs to avoid cracking or dense texture.
  • Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
  • Refrigerate cheesecake overnight if possible for best texture and flavor.
  • Strawberry jam glaze is optional but gives a beautiful shine and keeps strawberries fresh longer.
  • Use a water bath (bain-marie) if desired to ensure an even gentler bake and creamy texture.

Keywords: chocolate cheesecake, strawberry cheesecake, chocolate ganache, creamy cheesecake, dessert recipe, baked cheesecake, chocolate covered strawberries

Find it online: https://nayabaker.com/chocolate-covered-strawberry-cheesecake-recipe/