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The slice is topped with a rich chocolate ganache that drips down the sides and a fresh strawberry. In the background, the rest of the cheesecake is visible, decorated with several whole and halved chocolate-dipped strawberries on a light grey surface.

Chocolate Covered Strawberry Cheesecake

A stunning Chocolate Covered Strawberry Cheesecake featuring a dark chocolate crust, creamy pink strawberry filling, and a rich chocolate ganache drip.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chilling Time: 6 hours
Total Time: 1 hour 45 minutes
Servings: 12 people
Calories: 580kcal
Cost: $20

Equipment

  • 1 9-inch springform pan (For baking)
  • 1 Food processor (For pureeing strawberries)
  • 1 Stand mixer (For beating cream cheese)
  • 1 Large roasting pan (For the water bath)

Ingredients

  • 2 cups chocolate graham cracker crumbs - For the crust
  • ½ cup butter - Melted
  • 24 oz full fat cream cheese - Softened to room temperature
  • 1 cup granulated sugar - For sweetness
  • 1 cup fresh strawberry puree - Strained to remove seeds if desired
  • 3 large eggs - Room temperature
  • 1 cup semi sweet chocolate chips - For the ganache
  • ½ cup heavy cream - Warm for the ganache
  • 1 lb fresh strawberries - Dipped in chocolate for garnish

Instructions 

  • Mix the chocolate crumbs and melted butter in a bowl until the mixture resembles wet sand so the crust holds together.
  • Press the crust firmly into the bottom of a springform pan to build a sturdy base so the slice stays neat.
  • Beat the softened cream cheese and sugar in a mixer until fluffy to create a smooth texture so the filling is creamy.
  • Blend the fresh strawberry puree into the cheese mixture gently to add flavor so the batter turns vibrantly pink.
  • Mix the eggs in one at a time on low speed to prevent trapped air so the cheesecake does not crack.
  • Pour the pink batter over the cooled crust and bake in a water bath to ensure gentle even cooking so the center sets.
  • Chill the baked cheesecake in the refrigerator for at least six hours to firm the filling so it slices cleanly.
  • Pour warm cream over chocolate chips and stir until glossy to create a rich ganache so the cake has a decadent drip.
  • Drizzle the cooled ganache over the top and garnish with chocolate dipped berries to decorate so it looks completely beautiful.

Notes

Allow the chocolate ganache to cool for ten minutes before pouring it over the chilled cheesecake so it drips beautifully without melting the filling.

Nutrition

Serving: 180g | Calories: 580kcal (29%) | Carbohydrates: 45g (15%) | Protein: 8g (16%) | Fat: 42g (65%) | Saturated Fat: 25g (156%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 135mg (45%) | Sodium: 320mg (14%) | Potassium: 210mg (6%) | Fiber: 3g (13%) | Sugar: 32g (36%) | Vitamin A: 1200IU (24%) | Vitamin C: 25mg (30%) | Calcium: 80mg (8%) | Iron: 2mg (11%)