Chocolate Covered Strawberry Cheesecake (Printable Version)

A rich and creamy dessert with chocolate crust, strawberry filling, and smooth ganache topping.

# What You'll Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 4 tbsp 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, blended and strained)
09 - 1 tbsp cornstarch

→ Chocolate Ganache

10 - 6 oz semisweet chocolate, chopped
11 - 1/2 cup heavy cream

→ Topping

12 - 1.5 cups fresh strawberries, halved
13 - 1 oz dark chocolate, melted (optional, for drizzling)

# How to Make It:

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 Tips:

01 -
  • The combination of tangy strawberry and rich chocolate creates an incredibly balanced sweetness that never feels cloying
  • This cheesecake strikes that perfect texture between creamy and substantial, holding its shape while still melting in your mouth
02 -
  • I learned the hard way that opening the oven door too early causes cracks, so resist the urge to peek during baking
  • The cooling in the oven step is crucial for preventing cracks and achieving that perfect creamy texture
  • Room temperature ingredients are absolutely essential, so take everything out at least two hours before you start baking
03 -
  • Place a baking sheet with water on the lowest rack of your oven while baking for extra humidity and a creamier texture
  • If your strawberries arent very sweet, add a teaspoon of strawberry extract to boost the flavor
  • Run your knife under hot water and wipe it dry between slices for perfectly clean cuts

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