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Chocolate Cheesecake Strawberries: A Decadent Dessert Recipe

  • Total Time: 465 minutes
  • Yield: 12 servings 1x

Description

Rich and decadent chocolate cheesecake with a chocolate crust, topped with a smooth chocolate ganache and fresh strawberries. A perfect dessert for any special occasion!

Ingredients

Scale
  • 1 ½ cups chocolate wafer crumbs (about 36 wafers)
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 24 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated sugar
  • ½ cup sour cream, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup heavy cream
  • 6 ounces semi-sweet chocolate, melted and cooled slightly
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 pound fresh strawberries, washed and dried thoroughly
  • Optional: Chocolate shavings or sprinkles for extra decoration

Instructions

  1. Prepare the Chocolate Crust:
    1. In a medium bowl, combine the chocolate wafer crumbs, granulated sugar, and salt.
    2. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
    3. Press the crumb mixture firmly and evenly onto the bottom and about 1 inch up the sides of a 9-inch springform pan.
    4. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes.
    5. Remove from the oven and let cool completely.
  2. Make the Cheesecake Filling:
    1. In a large bowl (or stand mixer), beat the softened cream cheese until smooth and creamy (3-5 minutes).
    2. Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed.
    3. Add the sour cream and beat until just combined.
    4. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
    5. Stir in the vanilla extract and heavy cream until just combined.
    6. Gently fold in the melted and slightly cooled semi-sweet chocolate until the batter is evenly colored.
    7. Pour the cheesecake filling into the cooled chocolate crust, spreading it evenly.
  3. Bake the Cheesecake:
    1. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan.
    2. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
    3. Bake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
    4. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
    5. Remove the cheesecake from the oven and water bath. Let it cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight.
  4. Make the Chocolate Ganache:
    1. Place the finely chopped semi-sweet chocolate in a heatproof bowl.
    2. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
    3. Pour the hot heavy cream over the chopped chocolate. Let it sit for 1 minute.
    4. Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
    5. Stir in the softened butter until it is completely melted and incorporated.
    6. Let the ganache cool slightly before pouring it over the cheesecake.
  5. Assemble and Decorate:
    1. Carefully remove the cheesecake from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the sides.
    2. Pour the slightly cooled chocolate ganache over the top of the cheesecake, spreading it evenly.
    3. Arrange the fresh strawberries on top of the chocolate ganache.
    4. If desired, sprinkle chocolate shavings or sprinkles over the strawberries for extra decoration.
    5. Refrigerate the decorated cheesecake for at least 30 minutes to allow the ganache to set slightly before serving.

Notes

  • Room temperature ingredients are crucial for a smooth cheesecake filling.
  • Be careful not to overmix the cheesecake batter, as this can lead to cracking during baking.
  • The water bath is essential for preventing the cheesecake from cracking.
  • Cooling the cheesecake gradually in the oven and then refrigerating it overnight will help it to set properly and develop its flavor.
  • Adjust baking time based on your oven. The cheesecake is done when the edges are set but the center still has a slight jiggle.
  • Prep Time: 45 minutes
  • Cook Time: 80 minutes

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Find it online: https://recipesrefreshing.com/chocolate-cheesecake-strawberries/