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Chocolate Covered Strawberry Cheesecake

A decadent cheesecake topped with fresh strawberries and rich chocolate ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (or chocolate wafer cookies, for extra chocolate flavor)
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 3 packages cream cheese, softened (8 oz each)
  • 1 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 0.5 cups sour cream
  • 0.25 cups heavy cream
For the chocolate ganache
  • 1 cups heavy cream
  • 1 cups semi-sweet chocolate chips
For the strawberry topping
  • 1 lb fresh strawberries, hulled and sliced
  • 0.25 cups strawberry jam or preserves (optional, for extra shine)

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs and sugar. Add melted butter and stir until well mixed.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan for an even crust.
  4. Bake for 10 minutes, then let it cool while you make the filling.
Making the Cheesecake
  1. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Mix in vanilla extract. Add eggs one at a time, mixing well after each addition.
  3. Incorporate the sour cream and heavy cream until smooth.
  4. Pour the cheesecake batter over the cooled crust in the springform pan.
Baking
  1. Bake for 55-60 minutes, or until the edges set and the center is slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
  3. Remove from the oven and let it cool at room temperature, then refrigerate for at least 4 hours (or overnight).
Making the Ganache and Serving
  1. For the ganache, heat heavy cream over medium heat until it simmers.
  2. Pour cream over chocolate chips in a bowl and stir until smooth and glossy.
  3. Cool the ganache to room temperature, then pour over the chilled cheesecake. Spread evenly, then refrigerate for another 30 minutes.
  4. Slice the strawberries. Optionally, heat strawberry jam until liquid and brush over strawberries for shine.
  5. Arrange the strawberries atop the cheesecake in a beautiful pattern.
  6. Serve chilled and enjoy!

Notes

Pre-make the crust and filling the day before for an easy assembly. Don't over-mix after adding the eggs, as it can cause cracks. For a different flavor twist, try adding a splash of almond extract to the cheesecake filling!