Chocolate Covered Strawberry Cheesecake (Print View)
Silky strawberry cheesecake with chocolate crust and ganache topping
# What You'll Need:
→ Crust
01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 1/4 cup unsalted butter, melted
→ Filling
03 - 24 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs
06 - 3/4 cup sour cream
07 - 2 tsp vanilla extract
08 - 1/2 cup strawberry puree (fresh or frozen strawberries, blended and strained)
09 - 1 tbsp cornstarch
→ Chocolate Ganache
10 - 6 oz semisweet chocolate, chopped
11 - 1/2 cup heavy cream
→ Topping
12 - 1–1.5 cups fresh strawberries, halved
13 - 1 oz dark chocolate, melted (optional, for drizzling)
# Step-by-Step Directions:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse chocolate cookies in a food processor until finely crushed. Combine with melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla. Whisk strawberry puree with cornstarch, then fold into the batter.
04 - Pour filling over cooled crust. Smooth the top. Bake for 50–60 minutes, or until the center is just set and slightly wobbly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
05 - Remove from oven and run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
06 - Heat heavy cream until just simmering, pour over chopped chocolate, and let sit 2 minutes. Stir until smooth. Let cool slightly, then spread over chilled cheesecake.
07 - Top with fresh strawberries. Drizzle with melted dark chocolate if desired. Chill 30 minutes before slicing.
# Expert Suggestions:
01 -
- The combination of tangy cream cheese and sweet strawberry puree creates this incredible depth that cuts through all that richness
- That chocolate ganache topping transforms it from ordinary cheesecake into something that feels like it came from a fancy bakery
02 -
- The cooling in the oven method absolutely prevents cracks, and I've tried every method out there
- Room temperature ingredients are nonnegotiable for smooth batter, so plan ahead and take everything out hours before
03 -
- Place a baking sheet on the rack below your cheesecake to catch any butter drips from the crust
- If you notice the top browning too quickly, tent it loosely with foil after 40 minutes