Description
Decadent chocolate strawberry cheesecake featuring a chocolate cookie crust, creamy cheesecake filling, rich chocolate ganache, and fresh strawberry topping.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (about 24 chocolate sandwich cookies, cream filling removed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chopped fresh strawberries
- 4 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 pound fresh strawberries, hulled and halved or quartered depending on size
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Chocolate Crust: Preheat oven to 350°F (175°C). Pulse chocolate sandwich cookies in a food processor until finely ground. Combine cookie crumbs, melted butter, sugar, and salt in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until set. Remove from oven and let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, beating until well combined. Stir in sour cream until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and salt. Gently fold in chopped fresh strawberries.
- Bake the Cheesecake: Pour cheesecake filling over the cooled chocolate crust. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Chocolate Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Gently whisk the chocolate and cream together until smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake.
- Make the Strawberry Topping: In a medium bowl, combine hulled and halved or quartered strawberries, sugar, and lemon juice. Gently toss the strawberries to coat them evenly with the sugar and lemon juice. Let the strawberries sit for at least 30 minutes, or up to an hour, to macerate.
- Assemble the Chocolate Strawberry Cheesecake: Remove the chilled cheesecake from the springform pan. Pour the slightly cooled chocolate ganache over the top of the cheesecake, spreading it evenly. Arrange the macerated strawberries on top of the chocolate ganache. Spoon the strawberry sauce over the strawberries and cheesecake. Refrigerate the assembled cheesecake for at least 30 minutes to allow the ganache to set slightly and the flavors to meld. Slice and serve.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Don’t overbeat the eggs to prevent cracking.
- A water bath is crucial for even baking and preventing cracks.
- Cooling the cheesecake gradually in the oven also helps prevent cracks.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, for best results.
- Prep Time: 45 minutes
- Cook Time: 60 minutes