Chocolate covered strawberry cheesecake combines a buttery crumb crust, a creamy vanilla cheesecake, a smooth chocolate ganache, and a crown of glossy fresh strawberries.
The recipe makes 12 slices and is ideal when made a day ahead. Plan on about 7 1/2 hours overall, though most of that is baking, cooling, and chilling, with about an hour of hands on work.
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Why This Chocolate Covered Strawberry Cheesecake Recipe Works
The filling uses three blocks of cream cheese with a little sour cream and heavy cream, so it bakes into a dense but silky texture that slices cleanly. Only 3 eggs keep it creamy instead of eggy.
A ganache made from cream and chocolate chips sets into a smooth layer that cracks gently under a fork, just like the coating on a dipped strawberry.
Fresh sliced strawberries brushed with warm jam keep their shine for hours in the refrigerator. The tart fruit also balances the sweet chocolate and cream cheese.
Ingredients for Chocolate Covered Strawberry Cheesecake
- 1 1/2 cups graham cracker crumbs (or chocolate wafer cookie crumbs)
- 1/4 cup granulated sugar, for the crust
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese (3 packages), softened
- 1 cup granulated sugar, for the filling
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, for the filling
- 1 cup heavy cream, for the ganache
- 1 cup semi sweet chocolate chips (about 6 ounces)
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam, for glazing the berries
Crust. Graham crumbs give a classic base, and chocolate wafer cookies make it extra dark. Press the crumbs firmly with the bottom of a measuring cup for a tight, even layer.
Cream cheese. Soften the blocks on the counter for 1 hour. Cold cream cheese leaves lumps that are hard to beat out without overmixing.
Chocolate and cream. Semi sweet chips melt smoothly into hot cream. Wait 1 minute before stirring so the chips soften evenly.
Strawberries. Pick ripe berries that are firm and similar in size. Hull them, slice them 1/4 inch thick, and pat them dry before arranging.
How to Make Chocolate Covered Strawberry Cheesecake
1. Make the crust. Heat the oven to 325 degrees F. Stir the graham crumbs, 1/4 cup sugar, and melted butter together until the mixture holds when squeezed, then press it into the bottom of a 9 inch springform pan.
2. Bake the crust. Bake for 10 minutes, then cool on a rack.
3. Beat the filling. Beat the cream cheese and 1 cup sugar until smooth, then mix in the vanilla. Add the eggs one at a time on low speed, mixing only until each is blended.
4. Add the dairy. Mix in the sour cream and 1/4 cup heavy cream until smooth, and pour the batter over the cooled crust.
5. Bake slowly. Bake for 55 to 60 minutes until the edges are set and the center jiggles slightly. Turn the oven off and leave the cheesecake inside for 1 hour with the door cracked.
6. Chill. Cool on the counter until no longer warm, then refrigerate for at least 4 hours or overnight.
7. Pour the ganache. Heat 1 cup cream until it steams, pour it over the chocolate chips, wait 1 minute, and stir until glossy. Cool to room temperature, about 20 minutes, pour over the chilled cake, and chill 30 minutes more.
8. Top with strawberries. Warm the jam until liquid, toss it gently with the sliced strawberries, and arrange the berries in overlapping circles on the set ganache.
How to Serve Chocolate Covered Strawberry Cheesecake
Slice with a hot knife, wiping the blade between cuts. Serve the cheesecake chilled with extra strawberries on the side. For a sweet spread, add homemade strawberry cake, strawberry earthquake cake delight, or creamy strawberry swirl cake, and offer a creme brulee martini to adults after dinner.
How to Store and Reheat Chocolate Covered Strawberry Cheesecake
Cover and refrigerate the cheesecake for 3 to 4 days. The berries release juice over time, so for the ideal look add them the day you serve. Freeze plain baked and chilled cheesecake, without ganache or berries, wrapped tightly for up to 2 months, then thaw in the refrigerator overnight before adding the toppings.
Tips and Variations for Chocolate Covered Strawberry Cheesecake
Room temperature matters. Cream cheese, eggs, and sour cream blend smoothly at room temperature and produce a lump free batter.
Use low mixer speed. Air beaten into the batter expands in the oven and then collapses, which causes cracks.
Do not overbake. The center should jiggle like gelatin when you remove the pan. It sets as it cools.
Cool the ganache. Hot ganache will melt the cheesecake surface. Let it cool to room temperature so it pours thick and glossy.
Dry the berries. Pat them dry before arranging so they do not bleed onto the ganache.
Cut clean slices. Dip a long knife in hot water and wipe it dry between each cut.
Try chocolate wafers. Chocolate wafer cookie crumbs make a darker crust that matches the ganache.
Store dairy desserts safely. The Texas A&M AgriLife Extension Fight BAC brochure explains why chilling dairy based foods promptly keeps them safe.
Frequently Asked Questions About Chocolate Covered Strawberry Cheesecake
Can I make Chocolate Covered Strawberry Cheesecake the day before?
Yes, and it tastes better after an overnight chill. Bake and chill the cheesecake, add the ganache the next day, and arrange the berries within a few hours of serving.
Why did my Chocolate Covered Strawberry Cheesecake crack?
Overmixing, overbaking, or cooling too fast usually cause cracks. Mix on low, pull the cake while the center still jiggles, and let it cool in the turned off oven for 1 hour.
Can I freeze Chocolate Covered Strawberry Cheesecake?
Freeze the plain cheesecake without ganache or strawberries for up to 2 months. Thaw it overnight in the refrigerator, then add the ganache and fresh berries.
Can I use a water bath?
You can wrap the pan in foil and set it in a larger pan with 1 inch of hot water for a creamier texture and fewer cracks. The recipe also works without one if you cool it slowly.
What if the ganache is too thin?
Let it cool longer, or stir in another 1/4 cup of chocolate chips while it is still warm. Thin ganache usually thickens in 10 more minutes at room temperature.
Chocolate Covered Strawberry Cheesecake
Equipment
- 9-inch springform pan
- Electric mixer
- Saucepan
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs or chocolate wafer cookie crumbs
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 24 oz cream cheese 3 packages, softened
- 1 cup granulated sugar for the filling
- 1 tsp vanilla extract
- 3 large eggs room temperature
- ½ cup sour cream room temperature
- ¼ cup heavy cream for the filling
- 1 cup heavy cream for the ganache
- 1 cup semi sweet chocolate chips about 6 oz
- 1 lb fresh strawberries hulled and sliced
- ¼ cup strawberry jam for glazing the berries
Instructions
Cooking
- Press the base. Heat the oven to 325 degrees F, mix the crumbs, 1/4 cup sugar, and butter, and press into a 9 inch springform pan. Set the crust. Bake 10 minutes and cool.
- Cream the filling. Beat the cream cheese with 1 cup sugar until smooth, add the vanilla, then the eggs one at a time on low speed.
- Blend the dairy. Mix in the sour cream and 1/4 cup heavy cream and pour over the crust.
- Bake and rest. Bake 55 to 60 minutes until the center barely jiggles, then rest in the turned off oven for 1 hour and chill at least 4 hours.
- Make the ganache. Pour steaming cream over the chips, wait 1 minute, stir glossy, cool about 20 minutes, spread over the cake, and chill 30 minutes.
- Decorate. Melt the jam, coat the sliced strawberries, and arrange them over the ganache in overlapping circles.
