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Chocolate Strawberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 20 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 40 minutes plus chilling time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Strawberry Cheesecake features a rich, creamy chocolate-infused filling atop a buttery graham cracker crust, topped with fresh macerated strawberries and a luscious chocolate drizzle. Ideal for chocolate lovers seeking a luxurious dessert with a hint of fruitiness.

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons cocoa powder (optional for a chocolate crust)

For the Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup semisweet chocolate, melted

For the Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

For the Chocolate Drizzle

  • 1/4 cup semisweet chocolate chips
  • 2 tablespoons heavy cream

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cocoa powder if using. Mix well, then press evenly into the bottom of the pan. Bake for 10-12 minutes, then remove and cool completely.
  2. Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add sugar and beat until combined. Mix in vanilla extract. Add eggs one at a time, mixing well after each addition without overbeating. Stir in sour cream and heavy cream until smooth. Fold in melted semisweet chocolate until fully incorporated.
  3. Assemble and bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (163°C) for 55-60 minutes, until the center is almost set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually and prevent cracking.
  4. Cool and chill: After an hour, remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
  5. Prepare the strawberry topping: In a small bowl, toss sliced strawberries with sugar and lemon juice. Let sit for at least 15 minutes to release juices and create a syrupy topping.
  6. Make the chocolate drizzle: In a microwave-safe bowl, heat chocolate chips and heavy cream in 20-second intervals, stirring until smooth and melted. Allow to cool slightly before use.
  7. Assemble to serve: Once the cheesecake is fully chilled, top with the macerated strawberries. Drizzle melted chocolate over the strawberries or around the edges. Slice and serve chilled.

Notes

  • Use room temperature cream cheese to ensure a smooth batter without lumps.
  • Do not overbeat the eggs into the batter to avoid cracking during baking.
  • Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
  • The strawberry topping can be prepared several hours ahead to enhance flavor.
  • For a richer chocolate flavor, add cocoa powder to the crust and incorporate melted chocolate into the filling as described.
  • Use a water bath if desired to create an extra creamy texture and reduce cracking, although not necessary for this recipe.

Find it online: https://slsrecipes.com/chocolate-strawberry-cheesecake-recipe-2/