Chocolate Covered Strawberry Cheesecake
A delightful fusion of rich cheesecake, luscious chocolate ganache, and fresh strawberries, perfect for any celebration or to satisfy your sweet tooth.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs or chocolate wafer cookies These will form the base of the cheesecake, providing a crunchy texture.
- 0.25 cups granulated sugar Adding just the right amount of sweetness to the crust.
- 0.5 cups unsalted butter, melted This brings richness and helps bind the crust together.
Filling Ingredients
- 3 packages cream cheese, softened The star of the show, creamy and tangy. (8 oz each)
- 1 cups granulated sugar To sweeten the cheesecake filling perfectly.
- 1 tsp vanilla extract For a warm, aromatic note.
- 3 large eggs Essential for a rich and custardy texture.
- 0.5 cups sour cream Adds tanginess and creaminess.
- 0.25 cups heavy cream For added richness in the batter.
Ganache Ingredients
- 1 cups heavy cream This will create a smooth, shiny chocolate coating.
- 1 cups semi-sweet chocolate chips Rich and decadent, perfect for the ganache.
Topping Ingredients
- 1 lb fresh strawberries, hulled and sliced Juicy, vibrant, and aromatic.
- 0.25 cups strawberry jam or preserves Optional, adds a delightful gloss to the strawberries.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Drizzle in the melted butter. Mix until the texture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan evenly and bake for 10 minutes. Set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and fluffy.
- Add the vanilla extract and combine, then introduce the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and heavy cream until the mixture is beautifully smooth.
Baking
- Pour the cheesecake batter over the cooled crust, ensuring it’s evenly spread.
- Bake for 55-60 minutes or until the edges are set but the center has a slight jiggle.
- Turn off the oven and let it cool inside for an hour.
- Refrigerate for at least 4 hours, ideally overnight.
Ganache Preparation
- For the ganache, heat the heavy cream until it’s simmering, then pour it over the chocolate chips in a bowl. Stir until smooth and glossy.
- Cool the ganache before pouring it over the chilled cheesecake.
Serving
- Slice the strawberries and brush with warm jam if desired.
- Arrange strawberries on top of the cheesecake.
- Serve chilled and enjoy!
Notes
Ensure your cream cheese is softened to room temperature for a smooth filling. Don't skip the cooling step to prevent cracks on the surface.