Description
This Homemade Chocolate Covered Strawberry Cheesecake is a decadent dessert featuring a creamy, tangy cheesecake filling with swirls of fresh strawberry compote, all atop a chocolate graham cracker crust and finished with a glossy chocolate ganache. It’s the perfect celebration dessert that looks impressive but is surprisingly easy to make.
Ingredients
- 2 cups (200g) chocolate graham cracker crumbs (about 16 full sheets)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1/4 teaspoon salt
- 24 ounces (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) sour cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup (240ml) heavy cream
- 2 cups (300g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- 8 ounces (225g) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (30g) unsalted butter, softened
- Optional: Fresh strawberries and chocolate shavings for garnish
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, combine chocolate graham cracker crumbs, sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- While crust cools, combine sliced strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until strawberries release juices and mixture bubbles (about 5 minutes). Stir in cornstarch slurry and cook for another 2 minutes until thickened. Remove from heat and let cool completely.
- In a large mixing bowl, beat softened cream cheese on medium speed until completely smooth (about 2 minutes). Add sugar and beat for another 2 minutes until light and fluffy. Add sour cream, cornstarch, and vanilla, beating just until combined. Add eggs one at a time, beating on low after each addition. Pour in heavy cream and mix on low until smooth.
- Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of half the strawberry compote over the filling and gently swirl with a knife. Pour remaining filling on top, add remaining compote in small spoonfuls, and swirl again.
- Place springform pan on a baking sheet. Bake at 325°F (163°C) for 55-65 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove cheesecake from oven and run a knife around the edge to loosen. Let cool completely on a wire rack (about 2 hours). Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
- Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes. Gently stir until smooth. Add softened butter and stir until glossy. Let ganache cool for 10-15 minutes until thick but still pourable.
- Remove cheesecake from springform pan and place on a serving plate. Pour chocolate ganache over the top, letting it drip down the sides. Spread evenly if needed. Top with fresh strawberries and chocolate shavings. Refrigerate for 30 minutes to set ganache before serving.
Notes
Room temperature ingredients are essential for a smooth batter. Don’t overmix once eggs are added. Use the jiggle test to check doneness. For clean slices, use a hot knife wiped clean between cuts. The cheesecake can be made ahead and stored in the refrigerator for up to 5 days, or frozen (without ganache) for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28
- Sodium: 320
- Fat: 34
- Saturated Fat: 20
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: chocolate covered strawberry cheesecake, homemade cheesecake, strawberry cheesecake, chocolate ganache cheesecake, easy cheesecake recipe, no water bath cheesecake