Chocolate Covered Strawberry Cheesecake (Print Page)

Creamy strawberry-infused cheesecake with chocolate cookie crust and silky ganache topping

# What You Need:

→ Crust

01 - 20 chocolate sandwich cookies (about 7 oz)
02 - 4 tablespoons 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 strawberries, blended and strained)
09 - 1 tablespoon cornstarch

→ Chocolate Ganache

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

→ Topping

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

# Directions:

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 50-60 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 Tips:

01 -
  • Its that dessert people request months in advance
  • The chocolate crust solves every cheesecake texture complaint
  • Strawberry and chocolate were always meant to dance together
02 -
  • The jiggle in the center is your friend not your enemy. Overbaked cheesecakes crack and taste dry.
  • Cooling the cheesecake in the oven prevents sudden temperature shock which causes cracks.
  • Room temperature ingredients are the difference between silky and lumpy.
03 -
  • Strain your strawberry puree through a fine mesh sieve to remove seeds. No one wants that gritty texture interrupting the silkiness.
  • Place the springform pan on a baking sheet in the oven to catch any butter that might leak from the crust.

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