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Chocolate Covered Strawberry Cheesecake

This Chocolate Covered Strawberry Cheesecake is a dreamy dessert with a buttery crust, creamy filling studded with fresh strawberries, and a glossy chocolate ganache topping.
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Servings: 8 servings

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/2 cup unsalted butter melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 16 ounces cream cheese softened (2 packages, 8 ounces each)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup fresh strawberries hulled and halved

For the Chocolate Ganache:

  • 1 cup semisweet chocolate chips
  • 2 tablespoons heavy cream

Instructions

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.

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.

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.

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.

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.

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.

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.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Double boiler or microwave-safe bowl
  • Measuring cups and spoons
  • Cooling rack

Notes

  • For a lighter version, use reduced-fat cream cheese and substitute Greek yogurt for the sour cream.
  • To prevent strawberries from sinking, toss them in a tablespoon of flour before folding into the batter.
  • Store cheesecake in the refrigerator covered tightly for up to 4 days or freeze without ganache for up to 2 months.