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