Chocolate Covered Strawberry Cheesecake
This Chocolate Covered Strawberry Cheesecake combines creamy, tangy cheesecake with fresh, juicy strawberries and a luscious chocolate ganache coating. It’s an elegant, crowd-pleasing dessert perfect for celebrations or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: Approx. 5-6 hours (including chilling)
- Yield: 10-12 servings
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 ½ cups fresh strawberries, chopped (plus halved for topping)
1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
6 tbsp unsalted butter, melted (for crust)
8 oz (225 g) semi-sweet chocolate, chopped
½ cup (120 ml) heavy cream
1 tbsp butter (optional, for ganache shine)
Instructions
Prepare crust:
Mix graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
Make cheesecake batter:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Add strawberries:
Gently fold chopped strawberries into the batter, careful not to break them up too much.
Bake:
Pour batter into crust. Bake at 325°F (163°C) for 50–60 minutes, or until edges are set and center jiggles slightly.
Cool and chill:
Allow cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
Prepare chocolate ganache:
Heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Add butter if using, stir until glossy.
Coat cheesecake:
Pour ganache over chilled cheesecake, spreading evenly. Decorate with halved strawberries. Refrigerate until ganache is set.
Notes
Use fresh strawberries for best texture; thaw and drain if using frozen.
For a gluten-free crust, substitute gluten-free cookies or crackers.
Avoid cracking by baking at low temperature and cooling slowly.
Chocolate ganache layer should be thin to medium thickness to balance flavor.
Find it online: https://rubyrecipes.com/chocolate-covered-strawberry-cheesecake/