Chocolate Covered Strawberry Cheesecake (Printable version)

Rich chocolate crust meets silky strawberry filling topped with ganache and fresh berries

# 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 strawberries, blended and strained)
09 - 1 tbsp cornstarch

→ Chocolate Ganache

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

→ Topping

12 - 1 to 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 to 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 -
  • The chocolate crust strikes the perfect balance between crunchy and buttery
  • Fresh strawberry puree makes the filling taste like actual berries not artificial flavoring
02 -
  • The cornstarch in the strawberry puree is non negotiable for preventing a watery layer
  • Cheesecake continues to firm as it chills so that slight wobble at the end of baking is perfect
03 -
  • Place a baking sheet with water on the lower rack while baking for extra humidity
  • The gentle cooling method prevents cracks 99 percent of the time

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