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Chocolate Strawberry Cheesecake Recipe

Chocolate Strawberry Cheesecake Recipe
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★★★★★

5 from 5 reviews

This rich and creamy Chocolate Strawberry Cheesecake features a decadent chocolate cookie crust, smooth chocolate-infused cheesecake filling, luscious homemade strawberry topping, and optional silky chocolate ganache. Perfectly balanced between chocolate and fresh berries, this dessert is an impressive treat for special occasions or any time you crave a luxurious sweet bite.

Ingredients

Scale

Chocolate Cookie Crust

  • 1½ cups (150g) chocolate cookie crumbs (such as Oreo, crushed finely)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted

Chocolate Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips, melted and slightly cooled
  • ¾ cup (180ml) sour cream
  • 3 large eggs, room temperature

Strawberry Topping

  • 2 cups (250g) fresh strawberries, hulled and halved
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch + 1 tablespoon water (for thickening)

Chocolate Ganache (optional)

  • ½ cup (120ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 tablespoon butter (optional, for shine)

For Garnish

  • Fresh strawberries (whole or sliced)
  • Chocolate shavings or curls (optional)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool slightly.
  2. Make the Chocolate Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract and beat until well combined. Mix in the melted chocolate chips and sour cream until the filling is creamy and uniform. Add the eggs one at a time, mixing on low speed after each addition to prevent overbeating and cracking.
  3. Bake the Cheesecake: Pour the cheesecake batter into the prepared crust. Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan (water bath method). Bake the cheesecake for 55–65 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. After cooling, refrigerate for at least 4 hours or preferably overnight to set fully.
  4. Prepare the Strawberry Topping: In a small saucepan, combine the halved strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the strawberries release their juices and soften. Mix the cornstarch with water to make a slurry, then stir this into the strawberry mixture and cook for another 1–2 minutes until thickened. Remove from heat and let cool completely before using.
  5. Make the Chocolate Ganache (optional): Heat the heavy cream in a saucepan just until hot but not boiling. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 2 minutes to melt the chocolate. Stir until smooth and glossy. If desired, add 1 tablespoon of butter to enhance shine. Allow to cool slightly before drizzling over the cheesecake.
  6. Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and transfer it onto a serving plate. Evenly spread the cooled strawberry topping over the top of the cheesecake. Drizzle with the prepared chocolate ganache for an elegant finishing touch.
  7. Garnish and Serve: Decorate the cheesecake with fresh whole or sliced strawberries and optional chocolate shavings or curls. Chill the assembled cheesecake for an additional 30 minutes to set before slicing and serving for clean, perfect slices.

Notes

  • Use room temperature eggs to ensure a smooth cheesecake batter.
  • Do not overbeat the batter once eggs are added to avoid cracks on the cheesecake surface.
  • Water bath baking helps prevent cracking and ensures even baking.
  • Make the cheesecake a day ahead for best flavor and texture.
  • Substitute sour cream with Greek yogurt for a slight tang variation.
  • The chocolate ganache is optional but adds richness and shine.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Chocolate Strawberry Cheesecake, chocolate cheesecake, strawberry topping, chocolate ganache, creamy cheesecake, chocolate dessert, berry dessert, baked cheesecake

Find it online: https://maicook.com/chocolate-strawberry-cheesecake-recipe/