Description
This chocolate covered strawberry cheesecake features a creamy vanilla filling over a chocolate cookie crust, topped with smooth chocolate ganache and fresh strawberries. It’s an elegant, decadent dessert perfect for any special occasion.
Ingredients
- Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, filling removed)
- ¼ cup unsalted butter, melted
- Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- Ganache:
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
- Topping:
- 10–12 fresh strawberries, whole or halved
- Optional: extra melted chocolate for drizzling
Instructions
- Preheat oven to 325°F (160°C). Mix cookie crumbs and melted butter, then press into bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, then add vanilla, sour cream, and heavy cream. Mix until fully combined.
- Pour filling over crust and smooth top. Wrap pan in foil and place in a water bath. Bake for 55–65 minutes, until center is slightly jiggly.
- Turn off oven and crack door open. Let cheesecake sit for 1 hour, then refrigerate at least 4 hours or overnight.
- Heat heavy cream until steaming. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth. Spread ganache over chilled cheesecake.
- Top with fresh strawberries and drizzle with melted chocolate if desired.
Notes
- Use full-fat brick cream cheese for best results.
- Dip strawberries in chocolate before topping for extra flair.
- Swirl strawberry jam into filling for more berry flavor.
- Add espresso to ganache for depth.
- Freeze without berries; add them fresh when serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 260mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg
