Chocolate Covered Strawberry Cheesecake

There’s something truly magical about combining luscious creamy cheesecake with the fresh sweetness of strawberries and the rich decadence of chocolate. This Chocolate Covered Strawberry Cheesecake is just that — a dreamy dessert that feels like a celebration in every bite. Whether you’re looking for an impressive dessert for a special occasion or simply want to treat yourself to a slice of heaven, this cheesecake fits the bill perfectly. Each slice boasts a buttery graham cracker crust, a smooth and tangy cream cheese filling studded with fresh strawberries, and a glossy chocolate topping that’s as beautiful as it is delicious.

What Sets This Recipe Apart

What makes this Chocolate Covered Strawberry Cheesecake stand out from the crowd? First, it’s the balance. The crust is buttery and crisp but not overwhelming, providing just the right foundation for the creamy, velvety filling. The fresh strawberries folded inside the cheesecake add bursts of juicy flavor and a lovely texture contrast. Finally, the chocolate ganache topping is silky and rich, perfectly complementing the tartness of the cheesecake and the sweetness of the berries. Plus, this recipe is straightforward and approachable, with simple ingredients and easy-to-follow steps that even novice bakers can master. You’ll end up with a dessert that looks professional and tastes like you spent hours in the kitchen.

What’s in the Bowl

• 1 ½ cups graham cracker crumbs: The base for our crust, finely crushed to hold together beautifully when mixed with butter.
• ½ cup unsalted butter, melted: Adds richness and binds the graham cracker crumbs into a firm crust.
• 2 tablespoons sugar: Sweetens the crust just enough without overpowering.
• 2 packages (8 ounces each) cream cheese, softened: The star ingredient for that silky, creamy filling.
• 1 cup sugar: Sweetness balanced to enhance the cheesecake without making it overly sweet.
• 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
• 3 large eggs: Provide structure and a smooth texture to the cheesecake.
• 1 cup sour cream: Adds a slight tang and moisture, keeping the cheesecake luscious.
• 1 cup fresh strawberries, hulled and halved: Bursts of fruity freshness baked right into the filling.
• 1 cup semisweet chocolate chips: For the glossy chocolate topping that brings everything together.
• 2 tablespoons heavy cream: Combined with chocolate to create a smooth, pourable ganache.

What’s in the Gear List

• 9-inch springform pan — essential for easy cheesecake removal.
• Mixing bowls — for combining crust, filling, and ganache.
• Electric mixer or stand mixer — to beat the cream cheese until ultra smooth.
• Spatula — for folding in strawberries gently.
• Double boiler or microwave-safe bowl — for melting the chocolate and cream.
• Measuring cups and spoons — for accuracy.
• Cooling rack — to cool the cheesecake evenly.

Chocolate Covered Strawberry Cheesecake Made Stepwise

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture looks like wet sand. Press this mixture evenly into the bottom of your springform pan, making sure to compact it well. Bake the crust for 10 minutes to set it, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully combined. Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Finally, beat in the sour cream until the batter is silky and uniform.

Step 3: Fold in the Strawberries

Gently fold in the fresh, halved strawberries with a spatula, being careful not to crush them. This careful folding ensures that the strawberries are evenly distributed throughout the cheesecake without turning the batter pink or watery.

Step 4: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet and bake for 50-60 minutes. The cheesecake should be mostly set but still slightly jiggly in the center. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 5: Chill Thoroughly

After the cheesecake has cooled in the oven, remove it and allow it to cool to room temperature on a wire rack. Then refrigerate for at least 4 hours, or preferably overnight, to let it firm up nicely.

Step 6: Make the Chocolate Ganache

In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and shiny. Let the ganache cool slightly until it thickens enough to pour but isn’t too thick to spread.

Step 7: Add the Chocolate Topping

Pour the ganache over the chilled cheesecake, spreading it evenly to cover the entire surface. Return the cheesecake to the fridge to let the chocolate set for at least 30 minutes before serving.

Make It Fit Your Plan

• For a lighter version: Use reduced-fat cream cheese and substitute Greek yogurt for the sour cream.
• Make it nutty: Add finely chopped toasted almonds or pecans to the crust for extra texture.
• Swap the strawberries: For a different fruity twist, try blueberries or raspberries.
• Go vegan: Substitute dairy cream cheese with plant-based alternatives and use coconut cream for the ganache.
• Looking for no-bake options? Check out this No Bake Oreo Cheesecake for an easy alternative.

Missteps & Fixes

• Cracked cheesecake: This can happen if the oven temperature is too high or the cheesecake is overbaked. To fix, bake at a lower temperature and use the oven door crack method described above.
• Runny cheesecake: If the cheesecake doesn’t set, it likely needs more baking time or chilling. Return it to the oven or fridge until firm.
• Strawberries sinking: Toss the strawberries in a tablespoon of flour before folding into the batter to help suspend them evenly.
• Chocolate ganache too thick or thin: If too thick, gently rewarm it; if too thin, let it cool longer before pouring.

Storage Pro Tips

Store your Chocolate Covered Strawberry Cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, to keep it fresh for up to 4 days. For longer storage, you can freeze the cheesecake without the ganache topping for up to 2 months. When ready to serve, thaw overnight in the fridge and then add the ganache fresh. This keeps the chocolate topping glossy and smooth.

Top Questions & Answers

Can I use frozen strawberries for this cheesecake?

Fresh strawberries are best because they hold their texture and flavor during baking. If you must use frozen, thaw and drain them well, then toss with a little flour to prevent excess moisture from making the filling watery.

Is it necessary to use a springform pan?

A springform pan is highly recommended because it allows you to remove the cheesecake easily without damaging the sides. If you don’t have one, line a regular cake pan with parchment paper and carefully invert the cake after chilling.

How can I prevent the cheesecake from cracking?

Avoid overmixing the batter, bake at a moderate temperature, and use the oven door crack method to cool gradually. Running a knife around the edge after baking can also help the cheesecake separate from the pan edges and reduce cracking.

What’s the best way to melt chocolate for the ganache?

Use a microwave in short bursts, stirring frequently to avoid burning, or melt it gently over a double boiler. Adding the heavy cream helps create a smooth, glossy ganache that sets perfectly over the cheesecake.

More Recipes You’ll Love

• Japanese Cheesecake Cupcakes — Light and fluffy individual cheesecakes with a twist.
• Strawberry Cheesecake Banana Pudding Recipe — A layered dessert combining creamy pudding with fresh fruit and cheesecake flavors.
• No Bake Oreo Cheesecake — A quick, no-bake dessert for when you want cheesecake without the oven.

Ready, Set, Cook

Now that you’ve got the full scoop on making this divine Chocolate Covered Strawberry Cheesecake, it’s time to roll up your sleeves and get baking. This recipe is sure to impress guests or satisfy your own sweet cravings with its perfect blend of creamy, fruity, and chocolatey goodness. Don’t forget to chill properly for the best texture, and take your time with the ganache for that stunning finish. Whether you’re serving it at a holiday gathering, a birthday party, or just because, this cheesecake will quickly become a favorite you’ll return to again and again.

So grab your ingredients, preheat that oven, and let the magic begin. Happy baking!

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