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This chocolate covered strawberry cheesecake combines the rich decadence of classic cheesecake with the irresistible appeal of chocolate covered strawberries. The smooth, creamy cheesecake layer sits beneath a glossy chocolate ganache and fresh strawberries, creating a showstopping dessert perfect for special occasions or whenever you crave something truly indulgent.
I first created this recipe for my anniversary dinner at home, and it's become our traditional celebration dessert. The oohs and aahs when I bring it to gatherings make all the preparation worthwhile every single time.
Ingredients
- Graham cracker crumbs: Create the perfect crunchy foundation. Choose honey graham crackers for a subtle sweetness that balances the rich filling.
- Cream cheese: Forms the heart of this dessert. Always use full fat blocks, not spreadable varieties, for the proper texture.
- Sour cream: Adds tanginess that cuts through the sweetness and creates the perfect cheesecake consistency.
- Heavy cream: Appears in both the filling and ganache, creating silky richness in every layer.
- Semisweet chocolate chips: Melt beautifully for the ganache. Choose good quality chips with real cocoa butter for the best flavor.
- Fresh strawberries: Brighten the rich dessert. Look for plump, uniformly red berries without white shoulders for the sweetest flavor.
Step-by-Step Instructions
- Prepare the crust:
- Combine graham cracker crumbs with sugar and melted butter until the mixture resembles wet sand. Press firmly into your springform pan using the bottom of a measuring cup for an even layer. The firm pressure creates a stable base that won't crumble when slicing.
- Create the filling:
- Beat softened cream cheese and sugar until completely smooth with no lumps whatsoever. This crucial step requires patience. Add vanilla for depth, then eggs one at a time, mixing gently after each addition. Overmixing introduces air bubbles that can crack your cheesecake, so use low speed just until combined.
- Perfect the bake:
- Place your cheesecake in a preheated oven and bake until the edges are set but the center still has a slight wobble. The gradual cooling in the turned off oven prevents the dramatic temperature change that causes cracks. This gentle transition helps maintain that perfectly smooth top.
- Make the ganache:
- Heat heavy cream just until bubbles form around the edges, then pour over chocolate chips. Let stand undisturbed for one full minute before stirring. This patient approach ensures the chocolate melts evenly without seizing. The ganache should coat the back of a spoon but still pour smoothly.
- Create the topping:
- Hull and slice fresh strawberries uniformly for visual appeal. For extra shine, warm strawberry jam until liquid and gently brush over berries. This not only adds gloss but also seals in freshness and prevents the berries from drying out.
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The chocolate ganache layer is truly transformative in this recipe. I discovered its importance accidentally when I made the cheesecake once without it, and while good, it lacked that magical element. Now I sometimes make extra ganache to drizzle over individual slices for those chocolate lovers in my family.
Preventing Cheesecake Cracks
Water baths aren't strictly necessary for this recipe since any minor cracks will be covered by the chocolate layer. However, if you prefer absolute perfection, place your wrapped springform pan in a larger pan filled with an inch of hot water during baking. The steam creates a gentle, even heat that virtually guarantees a crack free surface.
Storage Recommendations
This cheesecake keeps beautifully in the refrigerator for up to 5 days. Store it in the springform pan with the collar still attached until ready to serve, then release the collar for an impressive presentation. For the freshest appearance, add strawberries just before serving if storing longer than 24 hours.
Serving Suggestions
Allow the cheesecake to sit at room temperature for 20 30 minutes before serving to soften slightly for the ideal creamy texture. Slice with a warm, clean knife, wiping between cuts for picture perfect portions. A dollop of freshly whipped cream alongside each slice creates a beautiful contrast and additional indulgence.
Frequently Asked Questions
- → How do I prevent the cheesecake from cracking?
Allow the cheesecake to cool gradually in the oven after baking, and avoid overmixing the batter to reduce the risk of cracks.
- → Can I use a different fruit topping?
Yes, you can substitute strawberries with raspberries, blueberries, or even peaches for a personalized twist.
- → What type of chocolate is best for the ganache?
Semi-sweet chocolate chips work best for a balanced flavor, but you can use dark chocolate for a richer taste.
- → How far in advance can I make this cheesecake?
It’s best made the day before serving, as it needs ample time to chill and set properly in the refrigerator.
- → Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to two months. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.