Chocolate Covered Strawberry Cheesecake
A delightful fusion of classic cheesecake and the beloved combo of chocolate and strawberries, topped with fresh strawberries and rich chocolate ganache.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs or rich chocolate wafer cookies Provides a buttery crunch.
- 0.25 cups granulated sugar Sweetens the crust.
- 0.5 cups unsalted butter, melted Ensures a rich crust.
Cheesecake Filling Ingredients
- 3 packages (8 oz) cream cheese, softened Forms the creamy filling.
- 1 cups granulated sugar Adds sweetness.
- 1 tsp vanilla extract Elevates the flavor.
- 3 large eggs Binds the ingredients.
- 0.5 cups sour cream Adds a hint of tanginess.
- 0.25 cups heavy cream Lends richness.
Ganache Ingredients
- 1 cups heavy cream For the ganache.
- 1 cups semi-sweet chocolate chips Provides the chocolate flavor.
Topping Ingredients
- 1 lb fresh strawberries, hulled and sliced The sweet and tart crown jewels.
- 0.25 cups strawberry jam or preserves (optional) For added gloss.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs with granulated sugar. Drizzle in the melted butter and mix until the texture resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and then set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy.
- Add in the vanilla extract and mix until combined.
- Introduce the eggs one at a time, mixing thoroughly after each addition.
- Fold in the sour cream and heavy cream until smooth.
- Pour the cheesecake batter over the cooled crust.
- Bake for 55-60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven but leave the cheesecake inside to cool gradually for one hour.
- Let it reach room temperature before refrigerating for at least 4 hours or overnight.
Ganache and Serving
- To prepare the ganache, heat the heavy cream until it simmers, then pour it over the chocolate chips, stirring until smooth.
- Once cooled, pour the ganache over the chilled cheesecake.
- Refrigerate for an additional 30 minutes to set.
- Arrange the sliced strawberries on top and brush with warmed strawberry jam if desired.
- Serve chilled.
Notes
Tips: Use room temperature ingredients, avoid overmixing, bake gently, and chill thoroughly for the best flavor.