Strawberry Cheesecake with Chocolate (Print Version)
# Ingredients:
→ For the crust
01 -
1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
02 -
1/4 cup unsalted butter, melted
→ For the cheesecake filling
03 -
24 oz (3 blocks) cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 tsp vanilla extract
06 -
3 large eggs
07 -
1/2 cup sour cream
08 -
1 1/2 cups fresh strawberries, puréed (about 10-12 berries)
→ For the chocolate ganache topping
09 -
1/2 cup heavy cream
10 -
1 cup semi-sweet chocolate chips
→ For garnish
11 -
Fresh whole strawberries
12 -
Optional: Chocolate drizzle or whipped cream
# Instructions:
01 -
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 -
In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
03 -
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract, then mix well. Beat in eggs one at a time, just until combined (don't overmix). Fold in the sour cream and strawberry purée until everything is fully incorporated.
04 -
Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Place the springform pan inside a larger baking pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan (water bath method). Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
05 -
In a small saucepan, heat the heavy cream until just simmering (don't boil). Pour over the chocolate chips in a heat-safe bowl and let sit for 2 minutes without stirring. Then stir until completely smooth and glossy. Let cool slightly until it thickens a bit but is still pourable.
06 -
Remove the chilled cheesecake from the springform pan. Pour the ganache over the top and spread evenly with a spatula. Let set for 15-30 minutes. Arrange fresh strawberries on top and add a chocolate drizzle or whipped cream if desired.
# Notes:
01 -
Use room temperature ingredients to avoid lumps in your cheesecake
02 -
For cleaner slices, wipe your knife between cuts
03 -
You can add finely chopped strawberries into the batter for extra texture