chocolate covered strawberry cheesecake (Printable)

Creamy strawberry-infused cheesecake with chocolate crust and ganache topping, finished with fresh strawberries.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 4 tablespoons unsalted butter, melted

→ Filling

03 - 24 oz cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 3 large eggs, room temperature
06 - 3/4 cup sour cream
07 - 2 teaspoons vanilla extract
08 - 1/2 cup fresh strawberry puree (blended and strained)
09 - 1 tablespoon cornstarch

→ Chocolate Ganache

10 - 6 oz semisweet chocolate, finely chopped
11 - 1/2 cup heavy whipping cream

→ Topping

12 - 1 to 1.5 cups fresh strawberries, halved
13 - 1 oz dark chocolate, melted (optional for drizzling)

# How-To Steps:

01 - Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - Process chocolate sandwich cookies in a food processor until you achieve fine crumbs. Pour in melted butter and pulse until combined. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes, then allow to cool while preparing the filling.
03 - In a large mixing bowl, beat softened cream cheese and granulated sugar until completely smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream and vanilla extract until incorporated.
04 - Whisk cornstarch into the strawberry puree until smooth, then gently fold this mixture into the cheesecake batter until just combined. Be careful not to overmix.
05 - Pour the filling over the cooled crust, smoothing the top with an offset spatula. Bake for 50-60 minutes until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool gradually inside for 1 hour.
06 - Remove from the oven and immediately run a thin knife around the perimeter to loosen from the pan sides. Let cool completely to room temperature, then refrigerate for at least 4 hours or overnight for optimal texture.
07 - Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped semisweet chocolate in a heatproof bowl and let stand for 2 minutes. Stir steadily until completely smooth and glossy. Allow to cool until it reaches a spreadable consistency.
08 - Spread the cooled ganache evenly over the chilled cheesecake. Arrange fresh strawberry halves decoratively on top. If desired, drizzle with melted dark chocolate. Return to the refrigerator for 30 minutes to set before slicing and serving.

# Helpful Tips:

01 -
  • The chocolate cookie crust creates this incredible crunch that perfectly balances the creamy filling
  • Strawberry puree swirled through the cheesecake makes every bite taste like fresh berries
  • That ganache topping transforms it from dessert into something truly special
02 -
  • Room temperature ingredients are non negotiable for a smooth cheesecake without lumps
  • The gradual cooling method prevents those unsightly cracks on top
  • Chilling overnight makes all the difference in texture and flavor development
03 -
  • Don't overmix the eggs once they're added, or you'll incorporate too much air
  • The center should still have a slight wobble when you take it out of the oven
  • Ganache consistency is perfect when it slowly coats the back of a spoon

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