Chocolate Covered Strawberry Cheesecake Recipe

ByAndria Russo
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Introduction

This Chocolate Covered Strawberry Cheesecake is a luscious dessert combining a creamy cheesecake base with a rich chocolate ganache and fresh strawberry topping. Perfect for special occasions or whenever you want to indulge in a decadent treat.

The image shows a round cake with three clear layers: a dark brown crumbly base, a thick light pink middle layer that looks soft and creamy, and a shiny dark brown chocolate top layer dripping down the sides. The top of the cake is decorated with whole fresh red strawberries and some chocolate-covered strawberries. A single slice is cut from the cake and placed on a white plate in front, showing the same layers clearly. One whole red strawberry sits next to the slice on the plate. The cake and plate are set on a white marbled surface, with another small white dish of strawberries in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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. Step 1: Preheat your oven to 325°F (163°C).
  2. 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.
  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 mixing bowl, beat the softened cream cheese and 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 heavy cream and mix until smooth.
  9. Step 9: Pour the cheesecake batter over the cooled crust in the springform pan.
  10. 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.
  11. Step 11: Turn off the oven and leave the cheesecake inside for another hour to cool gradually; this 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: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  14. Step 14: Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
  15. Step 15: Let the ganache cool to room temperature. Once slightly thickened, pour it over the chilled cheesecake and spread evenly with a spatula. Refrigerate for 30 minutes to set.
  16. Step 16: Slice the strawberries and set aside.
  17. Step 17: (Optional) For a glossy finish, heat the strawberry jam until liquid and brush it over the sliced strawberries.
  18. Step 18: Arrange the strawberries on top of the ganache-covered cheesecake in a circular pattern or your preferred design.
  19. Step 19: Serve chilled and enjoy!

Tips & Variations

  • For an extra chocolatey crust, substitute graham crackers with chocolate wafer cookies.
  • Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
  • Use fresh, ripe strawberries for the best flavor and appearance.
  • To make it nutty, sprinkle crushed toasted nuts over the ganache before adding strawberries.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other flavors. Reheat is not recommended; serve chilled for the best texture and taste.

How to Serve

A three-layer round cake is shown on a white plate placed on a white marbled surface. The bottom layer is dark brown and crumbly, resembling a cookie or brownie base. The middle layer is thick, smooth, and light pink, appearing creamy and soft. The top layer is glossy dark chocolate, dripping down the sides in uneven streaks. Several whole red strawberries with green leaves are placed on top of the cake and on the slice in the front. The slice sits on a separate white plate in front of the larger cake with one strawberry on the plate in front of the slice. In the background, a second white plate holds three strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

Fresh strawberries are best for this recipe as they hold their shape and flavor better. If using frozen, thaw and drain them well to avoid excess moisture that could affect the cheesecake texture.

How do I prevent my cheesecake from cracking?

Gradual cooling is key. Leaving the cheesecake in the turned-off oven for an hour and then cooling at room temperature before chilling helps prevent cracks. Also, avoid over-mixing the batter and bake at a moderate temperature.

Print
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Chocolate Covered Strawberry Cheesecake Recipe

★★★★★

4.9 from 132 reviews
  • Author: Andria
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This decadent Chocolate Covered Strawberry Cheesecake features a buttery graham cracker crust, a rich and creamy cream cheese filling, a smooth chocolate ganache topping, and fresh, glossy strawberries for the perfect balance of flavors and textures. Ideal for special occasions or a luxurious treat, this cheesecake is baked to perfection and chilled to achieve a creamy, melt-in-your-mouth experience.

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, combine the graham cracker crumbs and granulated sugar. Add melted butter and stir until well combined.
  3. Form crust: Press the crust mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon to press it firmly.
  4. Bake crust: Bake the crust for 10 minutes in the preheated oven, then remove and let it cool while preparing the filling.
  5. Prepare cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until smooth and creamy.
  6. Add vanilla: Stir in the vanilla extract until fully incorporated into the mixture.
  7. Add eggs: Add the eggs one at a time, beating well after each addition. Avoid over-mixing to maintain a smooth texture.
  8. Add sour cream and heavy cream: Mix in the sour cream and heavy cream until the batter is completely smooth.
  9. Assemble cheesecake: Pour the batter over the cooled crust in the springform pan, spreading evenly.
  10. Bake cheesecake: Place the cheesecake in the oven and bake for 55-60 minutes until the edges are set but the center still jiggles slightly.
  11. Cool gradually: Turn off the oven and leave the cheesecake inside for another hour to cool slowly, which helps prevent cracks.
  12. Chill cheesecake: Remove from oven, let cool completely at room temperature, then refrigerate for at least 4 hours or overnight until firm.
  13. Make chocolate ganache: Heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips placed 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 slightly thicken.
  15. Apply ganache: Pour ganache evenly over the chilled cheesecake and spread with a spatula. Refrigerate again for 30 minutes to set.
  16. Prepare strawberries: Hull and slice fresh strawberries and set aside.
  17. Glaze strawberries (optional): Heat strawberry jam in a small saucepan until liquid, then brush over the sliced strawberries for a shiny appearance.
  18. Decorate cheesecake: Arrange the sliced strawberries attractively over the ganache-topped cheesecake.
  19. Serve: Keep cheesecake chilled and serve cold for a delicious dessert experience.

Notes

  • Using chocolate wafer cookies instead of graham crackers will enhance the chocolate flavor of the crust.
  • Be careful not to overmix the cheesecake filling to avoid incorporating too much air, which can cause cracking.
  • Cooling the cheesecake slowly in the oven after baking helps prevent cracks on the surface.
  • For best results, chill the cheesecake overnight before applying the ganache and topping.
  • The optional strawberry jam glaze adds a beautiful shine and extra sweetness to the strawberry topping.
  • Make sure all ingredients are at room temperature before mixing to achieve a smooth batter.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate cheesecake, strawberry cheesecake, chocolate ganache, graham cracker crust, creamy cheesecake, baked cheesecake, dessert recipe

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