Prep Time 30 mins
Cook Time 1 hr
Rest Time 6 hrs
Total Time 7 hrs 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Best Season: Spring, Summer
Description

This rich and creamy Chocolate-Covered Strawberry Cheesecake combines the sweetness of fresh strawberries with a velvety cheesecake filling and a decadent chocolate ganache topping. Perfect for Valentine's Day, birthdays, or any dessert lover’s dream, this dessert is a show-stopper that tastes as amazing as it looks.

Ingredients
    For the Crust:
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter (melted)
  • 2 tbsp granulated sugar
    • For the Cheesecake Filling:
  • 900 g cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 0.75 cup sour cream (room temperature)
  • 0.25 cup heavy cream
    • For the Strawberry Layer:
  • 1.5 cups fresh strawberries (hulled and chopped)
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water (for cornstarch slurry)
    • For the Chocolate Ganache Topping:
  • 200 g dark chocolate (chopped)
  • 0.75 cup heavy cream
    • For Garnish (Optional):
  • 6–8 fresh strawberries (halved)
  • Chocolate shavings or curls
  • Mint leaves
Instructions
    Prepare the Crust
  1. 1
    In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust. Bake at 160°C (325°F) for 10 minutes, then let it cool while preparing the filling.
    2. Make the Strawberry Layer
  2. 2
    In a saucepan, add chopped strawberries, sugar, and lemon juice. Cook over medium heat until strawberries begin to break down (about 5-7 minutes). Mix cornstarch with water to create a slurry and stir it into the strawberries. Cook for 1-2 more minutes until thickened. Let it cool completely.
    3. Prepare the Cheesecake Filling
  3. 3
    In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and continue to beat until fully combined. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, and heavy cream until smooth.
    4. Layer and Bake
  4. 4
    Pour half of the cheesecake batter into the cooled crust. Gently spread half of the strawberry compote on top. Repeat with the remaining batter and strawberry layer. Use a skewer or knife to swirl gently (optional). Bake at 160°C (325°F) for 55–65 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and let it rest for 1 hour.
    5. Chill the Cheesecake
  5. 5
    Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
    6. Make the Ganache
  6. 6
    Heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate and let sit for 1-2 minutes. Stir until smooth. Let the ganache cool slightly, then pour it over the chilled cheesecake, spreading it evenly.
    7. Garnish and Serve
  7. 7
    Once the ganache is set, top the cheesecake with halved strawberries, chocolate shavings, and mint leaves as desired. Slice and serve chilled.
Note

For a more intense chocolate flavor, use bittersweet chocolate in the ganache.

Store leftovers in the refrigerator for up to 5 days.

Cheesecake can be frozen (without ganache and toppings) for up to 2 months.

You can use a food processor to puree the strawberries if you prefer a smoother fruit layer.

To prevent cracking, avoid overmixing the batter and do not open the oven door while baking.

Keywords: rich dessert, chocolate cheesecake, strawberry cheesecake, romantic dessert, homemade
Read it online: https://petitepanini.com/recipe/chocolate-covered-strawberry-cheesecake-recipe/