Indulge in the perfect blend of flavors with our Chocolate Covered Strawberry Cheesecake. This dessert features a rich chocolate crust, luscious strawberry-infused cheesecake, and a decadent chocolate ganache, all topped with a cloud of pink whipped cream and fresh chocolate-covered strawberries. Whether it’s a special occasion or a simple craving, this cheesecake is a showstopper that’s sure to impress.
A Family Favorite: How This Dish Became a Staple in Our Home:Every time I make this Chocolate Covered Strawberry Cheesecake, it’s like a celebration in our house. My husband, who has a sweet tooth, always asks for seconds, and the kids love to help with decorating it. The combination of creamy cheesecake, fresh strawberries, and rich chocolate makes it irresistible. It’s now a birthday tradition and the highlight of our family gatherings. This recipe not only satisfies our dessert cravings but also brings us together for some fun and delicious moments.
Why This Chocolate Covered Strawberry Cheesecake?
- Delectable Layers: Combines a chocolate cookie crust, strawberry cheesecake, and a smooth chocolate ganache.
- Perfect for Special Occasions: Stunning presentation makes it a great centerpiece for celebrations.
- Balanced Flavors: The sweetness of strawberries complements the richness of chocolate.
- Creamy and Smooth Texture: The cheesecake is rich and creamy with a melt-in-your-mouth consistency.
- Eye-Catching Decoration: Topped with pink whipped cream and chocolate-covered strawberries for a festive look.
Ingredients
Chocolate Crust:
- 302g (2 1/4 cups) Oreo cookie crumbs (from about 25-30 Oreos)
- 56g (4 tbsp) salted butter, melted
Strawberry Cheesecake:
- 380g (3 cups) chopped strawberries
- 678g (24 oz) cream cheese, at room temperature
- 207g (1 cup) sugar
- 24g (3 tbsp) flour
- 115g (1/2 cup) sour cream, at room temperature
- 1 1/2 tbsp strawberry extract
- 4 large eggs, at room temperature
- 8 drops red food coloring
Chocolate Ganache:
- 227g (8 oz) semi-sweet chocolate chips
- 120ml (1/2 cup) heavy whipping cream
Whipped Cream Topping:
- 240ml (1 cup) heavy whipping cream, cold
- 58g (1/2 cup) powdered sugar
- 1 tsp vanilla extract
- Pink gel icing color
- Chocolate covered strawberries, homemade or store-bought
Directions
Make the Crust:
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- In a small bowl, combine Oreo crumbs and melted butter. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Make the Cheesecake Filling:
- Puree the strawberries in a food processor or blender until smooth, then strain through a fine mesh sieve to remove seeds.
- In a medium saucepan, cook the strawberry puree over medium heat. Boil, stirring often, until reduced to 1/2 cup (about 20 minutes). Let cool to room temperature.
- Lower oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Mix in the sour cream, cooled strawberry puree, and strawberry extract until combined.
- Add eggs one at a time, mixing on low speed after each addition. Stir in red food coloring until you achieve the desired pink shade.
- Pour the cheesecake batter over the crust.
Bake the Cheesecake:
- Place the springform pan inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan.
- Bake for 1 hour 10 minutes. The center should be set but still slightly jiggly.
- Turn off the oven and leave the door closed for 30 minutes, then crack the oven door for another 30 minutes to cool the cheesecake slowly.
- Remove the cheesecake from the oven and water bath. Refrigerate until firm, 5-6 hours or overnight.
Make the Chocolate Ganache:
- Place chocolate chips in a heatproof bowl. Heat the heavy whipping cream until it begins to boil, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
- Pour the ganache over the cooled cheesecake, spreading it into an even layer. Allow to cool and firm up.
Decorate with Pink Whipped Cream and Chocolate Covered Strawberries:
- In a large mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color and mix until the desired shade is reached.
- Pipe the whipped cream around the edge of the cheesecake and top with chocolate-covered strawberries.
- Refrigerate the cheesecake until ready to serve. Enjoy within 3-4 days for the best taste and texture.
Notes:
- Substitutions: Use gluten-free Oreos for a gluten-free crust.
- Storage: Keep the cheesecake well-covered in the refrigerator for up to 4 days.
- Strawberry Puree: Can be made ahead of time and stored in the refrigerator.
- Decorating Tips: Add chocolate shavings or sprinkles for extra flair.
- Serving: For cleaner slices, dip your knife in hot water before cutting.
