Chocolate-Covered Strawberry Cheesecake
Fresh strawberries peek through silky cheesecake filling while dark chocolate ganache pools on top.
This dessert captures that perfect strawberry-chocolate combination in every creamy bite. The graham cracker crust adds just enough crunch to balance all that luxurious smoothness.
Why Fresh Strawberries Beat Frozen Every Time
Fresh berries release just enough juice to marble through the filling without making it watery. Plus, they hold their shape during baking instead of turning mushy.
Choose berries that feel firm and smell sweet at the stem. Dice them into quarter-inch pieces so you get strawberry in every forkful.
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The Secret to Crack-Free Cheesecake
Room temperature cream cheese mixes smoothly without lumps, while a water bath keeps the oven humidity high. This gentle heat prevents the top from drying out and splitting.
Wrap your springform pan tightly in foil before placing it in the water bath. Even a small leak can turn your crust soggy.
How Ganache Transforms Everything
Heavy cream heated to just under boiling creates the silkiest chocolate topping when poured over chopped chocolate. The ratio matters – equal parts cream and chocolate gives you that perfect glossy finish.
Let the ganache cool for ten minutes before pouring. Too hot and it melts the cheesecake underneath.
Stop Your Cheesecake From Cracking
- Run a thin knife around the pan edges immediately after removing from oven. This prevents cracks as the cheesecake contracts while cooling.
- Pat strawberries dry with paper towels before dicing to prevent excess moisture from making the filling watery.
Frequently Asked Questions
Can I make this cheesecake without a water bath?
Yes, but place a pan of hot water on the bottom oven rack instead. The steam helps prevent cracking, though a water bath gives more consistent results.
How do I know when the cheesecake is done baking?
The center should be almost set with just a slight jiggle when you gently shake the pan. It will continue cooking as it cools.
Why did my ganache turn grainy instead of smooth?
The cream was likely too hot when poured over chocolate. Let cream cool for a minute after simmering, then pour and wait before whisking.
Can I use frozen strawberries in the filling?
Fresh works better since frozen berries release too much water and can make the texture soggy. If using frozen, thaw and drain thoroughly first.
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Chocolate-Covered Strawberry Cheesecake
Ingredients
Crust
Filling
Ganache
Garnish
Equipment Needed
- 9-inch springform pan
- Electric mixer
- Large roasting pan for water bath
- Heavy-bottomed saucepan
- Aluminum foil
Instructions
- Prepare crust base: Preheat oven to 325°F. Wrap bottom and sides of 9-inch springform pan tightly with aluminum foil. Mix graham cracker crumbs, melted butter, and 3 tablespoons sugar until evenly moistened.
- Bake crust: Press crumb mixture firmly into bottom of prepared pan using the bottom of a measuring cup. Bake for 10 minutes until lightly golden. Remove and let cool while preparing filling.
- Make cheesecake base: Beat cream cheese with electric mixer until completely smooth, about 3 minutes. Gradually add 1 cup sugar, beating until fluffy. Add eggs one at a time, mixing just until incorporated.
- Add strawberries: Mix in sour cream and vanilla extract until smooth. Gently fold in diced strawberries with a spatula, distributing evenly throughout the batter.
- Assemble water bath: Pour filling over crust and smooth top. Place springform pan in large roasting pan and add hot water until it reaches halfway up the sides of the springform pan.
- Bake cheesecake: Bake for 45-50 minutes until center is almost set but still slightly jiggly. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
- Cool and chill: Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and set.
- Make ganache: Heat heavy cream in saucepan until just beginning to simmer. Pour over chopped chocolate and let sit for 2 minutes, then whisk until smooth and glossy.
- Finish and serve: Let ganache cool for 10 minutes, then pour over chilled cheesecake, spreading to edges. Garnish with whole strawberries and refrigerate for 30 minutes to set ganache before serving.
Nutrition Facts
Per Serving (1 slice)
