Chocolate Covered Strawberry Cheesecake (Printable Version)

Rich chocolate crust meets creamy strawberry filling topped with ganache and fresh berries.

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 1/4 cup unsalted butter, melted

→ Filling

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

→ Chocolate Ganache

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

→ Topping

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

# How To Make:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Pulse chocolate cookies in a food processor until finely crushed. Combine with melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each. Blend in sour cream and vanilla. Whisk strawberry puree with cornstarch, then fold into the batter.
04 - Pour filling over cooled crust. Smooth the top. Bake for 50 to 60 minutes, or until the center is just set and slightly wobbly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
05 - Remove from oven and run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
06 - Heat heavy cream until just simmering, pour over chopped chocolate, and let sit 2 minutes. Stir until smooth. Let cool slightly, then spread over chilled cheesecake.
07 - Top with fresh strawberries. Drizzle with melted dark chocolate if desired. Chill 30 minutes before slicing.

# Expert Advice:

01 -
  • The crust to filling ratio is absolute perfection, with that chocolate cookie base holding up the dreamiest strawberry cream cheese filling youve ever tasted
  • That moment when the warm ganache hits the chilled cheesecake and creates this gorgeous glossy topping that looks professional but is actually so simple to make
02 -
  • The cheesecake is done when the center wobbles slightly but the edges are set. It will continue cooking as it cools, so dont overbake or youll end up with a dry, cracked cake.
  • Room temperature ingredients are non negotiable here. Cold cream cheese and eggs will never incorporate properly, no matter how long you beat them.
03 -
  • A water bath during baking creates the most silky smooth texture, though its not strictly necessary if you follow the cooling method properly
  • Let your cheesecake come to room temperature for about 20 minutes before serving. The flavors are so much more vibrant when its not ice cold from the fridge

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