Chocolate Covered Strawberry Cheesecake (Printable)

Luscious creamy cheesecake with chocolate cookie crust, strawberry filling, and rich ganache topping

# Ingredient List:

→ Crust

01 - 20 chocolate sandwich cookies (approximately 7 oz)
02 - 1/4 cup 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 tsp vanilla extract
08 - 1/2 cup strawberry puree (fresh or frozen, blended and strained)
09 - 1 tbsp 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, then cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in sour cream and vanilla.
04 - Whisk strawberry puree with cornstarch until dissolved, then fold into the batter until evenly incorporated.
05 - Pour filling over cooled crust and smooth the top. Bake for 50-60 minutes until the center is just set and slightly wobbly.
06 - Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. Remove from oven and run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
07 - Heat heavy cream until just simmering, pour over chopped chocolate, and let sit for 2 minutes. Stir until smooth. Let cool slightly.
08 - Spread ganache over chilled cheesecake. Top with fresh strawberries. Drizzle with melted dark chocolate if desired. Chill 30 minutes before slicing.

# Expert Tips:

01 -
  • The chocolate cookie crust creates this incredible foundation thats somehow both sturdy and buttery tender
  • That strawberry swirl running through the cheesecake looks like edible art and tastes even better
  • The ganache topping transforms it from great cheesecake into the kind of dessert people talk about for weeks
02 -
  • Room temperature ingredients are non negotiable here, cold cream cheese will give you a lumpy filling no amount of mixing can fix
  • The center should still wobble slightly when you take it out, it continues cooking and firms up as it cools
  • Running a knife around the edge immediately after cooling prevents those dreaded cracks as it contracts
03 -
  • Place a pan of water on the lower rack while baking for extra humidity and fewer cracks
  • Wrap the outside of your springform pan with foil to prevent any water bath leaks if you use that method

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