Chocolate Covered Strawberry Cheesecake Recipe

Cheesecake is a beloved dessert that offers a creamy, smooth texture paired with a rich flavor. Add chocolate and fresh strawberries to the mix, and you have a dessert that’s even more indulgent and delightful. Chocolate Covered Strawberry Cheesecake is the perfect combination of two timeless favorites — the decadence of a rich cheesecake and the sweetness of chocolate-covered strawberries.

This cheesecake is a showstopper, ideal for celebrations, special occasions, or when you want to treat yourself and loved ones to something truly indulgent. With a buttery, crunchy crust, a creamy, tangy filling, and the fresh sweetness of chocolate-covered strawberries on top, it’s guaranteed to impress.

Equipment:

• 9-inch springform pan (for the cheesecake)
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Rubber spatula
• Whisk
• Small saucepan (for the ganache)
• Baking sheet (for setting chocolate-covered strawberries)
• Parchment paper or foil (for lining the springform pan)
• Cooling rack (optional)

Instructions

1. Prepare the Crust

The crust is an important part of the cheesecake, providing a flavorful base and crunchy texture that contrasts beautifully with the creamy filling. Here’s how to make it:

1. Crush the Graham Crackers: Start by crushing the graham crackers into fine crumbs. You can do this by placing them in a food processor or by putting them in a zip-top bag and using a rolling pin to crush them until they’re fine crumbs.
2. Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using). Stir to combine evenly.
3. Add Butter: Pour in the melted butter and mix until the crumbs are evenly coated and the mixture holds together when pressed.
4. Press into the Pan: Line the bottom of a 9-inch springform pan with parchment paper or foil for easy removal. Then, press the crumb mixture into the bottom of the pan, making sure it’s evenly distributed and compact. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
5. Bake the Crust: Preheat your oven to 325°F (163°C). Bake the crust for 10-12 minutes, until it’s golden and set. Remove it from the oven and allow it to cool completely while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling

The cheesecake filling is what makes this dessert so rich and creamy. To get a perfectly smooth, lump-free filling, follow these steps:

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer or a stand mixer until it’s smooth and creamy, about 2-3 minutes. Make sure the cream cheese is softened to room temperature to avoid lumps.
2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and continue beating until it’s light and fluffy, about 1 minute.
3. Add the Eggs: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is well incorporated.
4. Mix in Sour Cream and Heavy Cream: Add the sour cream and heavy cream and mix until smooth. The sour cream helps to give the cheesecake a tangy flavor and the heavy cream contributes to the richness and smooth texture.
5. Add Flour and Salt: Finally, add the flour and a pinch of salt to help stabilize the filling and prevent cracking during baking. Mix until just combined.

3. Bake the Cheesecake

Now it’s time to bake your cheesecake. This part requires a bit of patience, but the results are so worth it.

1. Prepare the Water Bath: A water bath ensures that the cheesecake bakes evenly and prevents cracks. To create a water bath, wrap the outside of the springform pan with a layer of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan or baking dish.
2. Pour the Filling: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
3. Bake the Cheesecake: Carefully pour hot water into the roasting pan, making sure the water comes up about halfway around the sides of the springform pan. Bake the cheesecake in the preheated oven at 325°F (163°C) for 50-60 minutes. The cheesecake should be set at the edges but slightly jiggly in the center.
4. Cool the Cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent sudden temperature changes that could cause cracking. After the hour, remove the cheesecake from the oven and let it cool to room temperature. Once cool, refrigerate the cheesecake for at least 4 hours, or preferably overnight.

4. Prepare the Chocolate Covered Strawberries

While the cheesecake is chilling, prepare the chocolate-covered strawberries, which will be the crowning glory of your dessert.

1. Melt the Chocolate: In a small microwave-safe bowl, melt the semisweet chocolate (or your chocolate of choice) with the vegetable oil or coconut oil. Microwave in 20-30 second intervals, stirring after each, until the chocolate is fully melted and smooth.
2. Dip the Strawberries: Wash and thoroughly dry the strawberries (moisture can cause the chocolate to seize). Hold each strawberry by the stem and dip it into the melted chocolate, covering about 2/3 of the strawberry. Let any excess chocolate drip off.
3. Set the Strawberries: Place the dipped strawberries on a baking sheet lined with parchment paper or a silicone baking mat. If desired, drizzle with melted white chocolate for a decorative touch.
4. Chill the Strawberries: Refrigerate the strawberries for about 30 minutes to allow the chocolate to set.

5. Make the Ganache (Optional)

For an extra layer of indulgence, you can drizzle the cheesecake with a chocolate ganache. It’s optional, but it adds a rich, glossy finish.

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer, just before it boils.
2. Pour Over Chocolate: Remove the pan from the heat and pour the cream over the chopped semisweet chocolate. Let it sit for 1-2 minutes, then stir until smooth.
3. Drizzle the Ganache: Once the ganache has cooled slightly, drizzle it over the top of the cheesecake in a decorative pattern or swirl.

6. Assemble the Cheesecake

Now that the cheesecake is fully chilled, it’s time to assemble:

1. Remove the Cheesecake from the Pan: Gently run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Remove the sides of the pan and transfer the cheesecake to a serving platter.
2. Top with Chocolate-Covered Strawberries: Arrange the chocolate-covered strawberries on top of the cheesecake. You can make a beautiful circular arrangement or scatter them randomly for a more rustic look.
3. Garnish (Optional): If desired, sprinkle shaved chocolate or cocoa powder over the cheesecake for a more decadent finish. You can also add a few fresh mint leaves for a touch of color.

Serving Suggestions

This Chocolate Covered Strawberry Cheesecake is the perfect centerpiece for any celebration. Here are a few ways to serve it:

1. Individual Slices: Slice the cheesecake into wedges and serve it with extra chocolate sauce or whipped cream if you’re feeling extra indulgent.
2. With Fresh Berries: Serve the cheesecake alongside fresh strawberries or other berries for an added burst of freshness.
3. Coffee or Dessert Wines: Pair this cheesecake with a cup of coffee, a glass of dessert wine, or a glass of sweet champagne for an elegant dessert experience.

Conclusion

This Chocolate Covered Strawberry Cheesecake is an indulgent dessert that combines two classic favorites — the creamy richness of cheesecake and the irresistible allure of chocolate-dipped strawberries. It’s a showstopper that will leave your guests in awe, and the flavor combination is simply heavenly.

With detailed instructions for each step, even novice bakers can make this dessert. Just be patient during the chilling and baking steps, and you’ll be rewarded with a truly magnificent dessert that everyone will love.

Yield: 10

Chocolate Covered Strawberry Cheesecake Recipe

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Cheesecake is a beloved dessert that offers a creamy, smooth texture paired with a rich flavor. Add chocolate and fresh strawberries to the mix, and you have a dessert that's even more indulgent and delightful. Chocolate Covered Strawberry Cheesecake is the perfect combination of two timeless favorites — the decadence of a rich cheesecake and the sweetness of chocolate-covered strawberries.

Prep Time 20 minutes

Cook Time 1 hour

Chilling Time 4 hours

Total Time 5 hours 20 minutes

Ingredients

• 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

1. Prepare the 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 into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
• Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Prepare the 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 mix until combined.
• Add the eggs one at a time, mixing well after each addition. Be sure not to over-mix.
• Add the sour cream and heavy cream and mix until smooth.
• Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the cheesecake:

• Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually (this helps prevent cracking).
• Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.

4. Make the chocolate ganache:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
• Let the ganache cool to room temperature. Once it has thickened slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.

5. Prepare the strawberry topping:

• Slice the strawberries and set aside.
• (Optional) If you want a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and then brush the jam over the sliced strawberries.

6. Assemble the cheesecake:

• Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.
• Serve chilled and enjoy!

Notes

Make-Ahead: This cheesecake is perfect for making ahead. It needs a few hours to set in the fridge, so it’s great for prepping the day before you plan to serve it.

Crust Variations: If you want to add more chocolate flavor to the crust, use chocolate wafer cookies instead of graham crackers. You can also add a pinch of cocoa powder to the graham cracker crumbs for an extra boost of chocolate.

Cheesecake Texture: For a smoother cheesecake, make sure to soften the cream cheese completely before mixing, and mix just until everything is combined to avoid overworking the batter.

Strawberry Substitutes: You can use other fruits like raspberries or blueberries if you prefer, but strawberries really give this dessert that signature "chocolate-covered strawberry" flavor!

Serving Tip: If you're not serving the cheesecake right away, keep it chilled until you're ready to serve to maintain the perfect texture and avoid melting the ganache.