Chocolate Strawberry Cheesecake is a delightful dessert that perfectly marries the rich, creamy texture of cheesecake with the luscious sweetness of strawberries and the indulgent flavor of chocolate. This decadent treat has a special place in my heart, as it often graces our family gatherings and celebrations, bringing smiles to everyone’s faces. The origins of cheesecake can be traced back to ancient Greece, but the combination of chocolate and strawberries has become a modern classic that elevates this dessert to new heights.
People love Chocolate Strawberry Cheesecake not only for its exquisite taste but also for its beautiful presentation. The contrast of the velvety chocolate against the vibrant red strawberries creates a visual feast that is hard to resist. Plus, it’s surprisingly easy to make, making it a go-to recipe for both novice and experienced bakers alike. Whether you’re celebrating a special occasion or simply treating yourself, this Chocolate Strawberry Cheesecake is sure to impress and satisfy your sweet cravings!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 1 cup fresh strawberries, pureed
- For the strawberry topping:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- For the chocolate ganache (optional):
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
Preparing the Crust
- Preheat your oven to 350°F (175°C). This will ensure that the crust bakes evenly and becomes nice and crispy.
- In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, and granulated sugar. Mix them together until they are well combined.
- Pour in the melted butter and vanilla extract. Stir the mixture until all the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly to create a solid base for your cheesecake.
- Bake the crust in the preheated oven for about 10 minutes. This will help set the crust and give it a nice texture. Once done, remove it from the oven and let it cool while you prepare the filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. This usually takes about 2-3 minutes.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until the mixture is well combined and fluffy.
- Add the eggs, one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, leading to cracks in your cheesecake.
- Once the eggs are fully incorporated, add the sour cream and melted chocolate. Mix until everything is well combined and the batter is smooth.
- Finally, gently fold in the pureed strawberries. This will give your cheesecake a lovely strawberry flavor and a beautiful color. Make sure not to overmix; you want to see swirls of strawberry throughout the batter.
Cooking the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- To prevent cracks, I like to bake my cheesecake in a water bath. To do this, wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for about 55-65 minutes. The edges should be set, but the center will still have a slight jiggle. This is normal, as it will continue to set as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or overnight for the best results.
Conclusion:
In summary, this Chocolate Strawberry Cheesecake is an absolute must-try for anyone who loves a delightful blend of rich chocolate and fresh strawberries. The creamy texture of the cheesecake, combined with the luscious chocolate ganache and the vibrant strawberry topping, creates a dessert that is not only visually stunning but also incredibly delicious. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cheesecake is sure to impress your family and friends. For serving suggestions, consider pairing this cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. You can also experiment with variations by adding a layer of crushed cookies for a crunchy base or incorporating different fruits like raspberries or blueberries for a twist on the classic flavor. I encourage you to give this Chocolate Strawberry Cheesecake a try and share your experience with me! I would love to hear how it turned out for you and any creative variations you might have tried. Remember, baking is all about having fun and making it your own, so don’t hesitate to get creative. Happy baking! Print
Chocolate Strawberry Cheesecake: A Decadent Dessert Recipe You Must Try
- Total Time: 340 minutes
- Yield: 12 servings 1x
Description
This Chocolate Strawberry Cheesecake features a rich cocoa graham cracker crust, a creamy strawberry-infused filling, and a decadent chocolate ganache. It’s an indulgent dessert perfect for special occasions or a delightful treat any day!
Ingredients
Scale- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 4 oz semi-sweet chocolate, chopped
- ½ cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, and granulated sugar. Mix until well combined.
- Pour in the melted butter and vanilla extract. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract. Beat until fluffy.
- Add the eggs one at a time, mixing on low speed after each addition.
- Once the eggs are incorporated, add the sour cream and melted chocolate. Mix until smooth.
- Gently fold in the pureed strawberries, ensuring not to overmix.
- Pour the cheesecake filling over the cooled crust and spread it evenly.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place it in a larger baking dish and fill with hot water until halfway up the sides of the pan.
- Bake for 55-65 minutes. The edges should be set, but the center will have a slight jiggle.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- Remove from the oven and water bath. Let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
- In a small bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let it sit for about 15 minutes to macerate.
- In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for a few minutes. Stir until smooth.
Notes
- For best results, refrigerate the cheesecake overnight.
- The chocolate ganache is optional but adds a rich finish to the cheesecake.
- You can substitute fresh strawberries with other berries if desired.
- Prep Time: 30 minutes
- Cook Time: 70 minutes