Chocolate-Covered Strawberry Cheesecake is an indulgent dessert that combines the rich creaminess of cheesecake with the classic flavors of chocolate and strawberries. The velvety cheesecake filling is layered on a buttery graham cracker crust and topped with chocolate ganache and fresh strawberries. This decadent dessert is perfect for special occasions, offering a luxurious blend of textures and flavors that will delight any crowd.
Chocolate-Covered Strawberry Cheesecake
Ingredients
CHEESECAKE
- 2-1/4 cups graham cracker crumbs
- 6 tbsp salted butter, melted
- 1-1/4 cups granulated sugar, divided
- 1 cup coarsely chopped fresh strawberries
- 8 ounces cream cheese, softened
- 2 tbsp all-purpose flour
- 4 large eggs
- 1 large egg yolk
- 1 tbsp grated lemon zest
- 2 tsp vanilla extract
- 2 drops soft pink food coloring gel
CHOCOLATE GANACHE
- 6 ounces semisweet chocolate chips
- 1/4 cup salted butter
- 4 tsp light corn syrup
- 1/2 tsp vanilla extract
GARNISH
- 2 cups whole and halved fresh strawberries
Instructions
CHEESECAKE
- Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Wrap outside of pan with heavy-duty aluminum foil. Stir together graham cracker crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
- Meanwhile, process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
- Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolk, and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food coloring gel until desired shade is reached. Pour batter into prepared pan, and place on a large rimmed baking sheet.
- Bake in preheated oven just until center is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover and chill 8 to 24 hours.
CHOCOLATE GANACHE
- Place chocolate chips, butter, and corn syrup in a small microwavable bowl. Microwave on MEDIUM (50%) power until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.
ASSEMBLE
- Remove sides of pan, and transfer cheesecake to a serving platter. Pour chocolate ganache over top of cake, spreading to edges using a small offset spatula and allowing some to drip down sides. Chill cheesecake until ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.
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