Description

This luscious Chocolate Covered Strawberry Cheesecake features a creamy, smooth cheesecake filling on a buttery graham cracker crust, topped with a glossy chocolate ganache and fresh sliced strawberries for an elegant and indulgent dessert.

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

Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the vanilla extract and combine. Incorporate the eggs one at a time, mixing well after each addition but careful not to over-mix. Fold in the sour cream and heavy cream until the batter is smooth.
Bake cheesecake: Pour the cheesecake batter over the cooled crust. Place the springform pan in the oven and bake for 55-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually and prevent cracking.
Chill cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to firm up properly.
Prepare chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for one minute, then stir until smooth and glossy. Allow the ganache to cool to room temperature and thicken slightly.
Decorate cheesecake: Pour the ganache evenly over the chilled cheesecake and spread with a spatula. Refrigerate for 30 minutes to set the ganache. Meanwhile, slice the strawberries and optionally warm the strawberry jam until liquid to brush over the strawberries for a glossy finish. Arrange the strawberries on top of the ganache in your desired pattern.
Serve: Serve the cheesecake chilled and enjoy your rich, elegant dessert.

Notes

For a deeper chocolate flavor in the crust, substitute graham cracker crumbs with chocolate wafer cookies.
Do not over-mix the cheesecake batter after adding eggs to avoid cracks.
Gradual cooling in the oven helps prevent cracking on the cheesecake surface.
Refrigerate cheesecake overnight for the best texture and flavor development.
Optionally brush strawberries with warmed jam for a shiny finish that also prevents them from drying out.
Make sure ganache is slightly thickened but pourable before spreading on the cheesecake.
Use a springform pan for easy removal and clean edges.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate covered strawberry cheesecake, cheesecake recipe, chocolate ganache cheesecake, fresh strawberry cheesecake, dessert, baked cheesecake