Chocolate Covered Strawberry Cheesecake Recipe

Introduction

Chocolate Covered Strawberry Cheesecake is a delightful dessert combining a creamy, fruity cheesecake with a rich chocolate ganache and fresh strawberries. This recipe offers a perfect balance of sweetness and texture, ideal for special occasions or treating yourself.

Ingredients

• 2 1/4 cups (302g) Oreo cookie crumbs (25-30 Oreos)
• 4 tbsp (56g) salted butter, melted
• 3 cups (380g) chopped strawberries
• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) flour
• 1/2 cup (115g) sour cream, room temperature
• 1 1/2 tbsp strawberry extract
• 4 large eggs, room temperature
• 8 drops red food coloring
• 8 oz (227g) semi sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract
• Pink gel icing color
• Chocolate covered strawberries, homemade or store bought

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides.
2. Step 2: Combine Oreo cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom of the springform pan to form the crust.
3. Step 3: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath. Set aside.
4. Step 4: Puree the chopped strawberries in a food processor or blender until smooth, then strain through a fine mesh sieve to remove seeds.
5. Step 5: Pour the strawberry puree into a medium saucepan and cook over medium heat, stirring continuously. Boil until it thickens and reduces to about 1/2 cup, about 20 minutes. Let cool to room temperature.
6. Step 6: Increase oven temperature to 300°F (148°C).
7. Step 7: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, scraping the bowl as needed.
8. Step 8: Add sour cream and mix on low speed until well combined.
9. Step 9: Mix in the cooled strawberry puree and strawberry extract on low speed until incorporated.
10. Step 10: Add eggs one at a time, mixing slowly after each addition and scraping sides to ensure even blending.
11. Step 11: Stir in red food coloring until you reach your desired pink shade.
12. Step 12: Pour the cheesecake batter evenly over the crust in the springform pan.
13. Step 13: Place the springform pan inside a larger pan and fill the outer pan with warm water about halfway up the side of the springform pan, avoiding the foil edge.
14. Step 14: Bake for 1 hour and 10 minutes. The center should be set but still slightly jiggly.
15. Step 15: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue cooking gently.
16. Step 16: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
17. Step 17: Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate until firm, at least 5-6 hours or overnight.
18. Step 18: To make the chocolate ganache, place chocolate chips in a heatproof bowl. Heat 1/2 cup heavy whipping cream in the microwave until just boiling, then pour over the chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
19. Step 19: Spread the ganache over the chilled cheesecake evenly. Allow it to cool and set.
20. Step 20: For the whipped cream, beat 1 cup cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to achieve your preferred shade.
21. Step 21: Pipe the pink whipped cream around the cheesecake’s edges and decorate with chocolate covered strawberries just before serving.
22. Step 22: Refrigerate the cheesecake until ready to serve. Enjoy!

Tips & Variations

• Use fresh, ripe strawberries for the puree to maximize flavor and sweetness.
• Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
• If you don’t have strawberry extract, a teaspoon of lemon juice can enhance the fruitiness.
• For a nutty twist, add crushed pistachios or almonds to the crust or as topping.
• Store chocolate covered strawberries separately and add them just before serving to avoid sogginess.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days to maintain freshness. Keep any leftover whipped cream and chocolate covered strawberries separate and add fresh before serving. Reheat is not recommended for cheesecake, but letting it sit at room temperature for 10-15 minutes before serving improves texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreo cookies with graham crackers, chocolate wafer cookies, or digestive biscuits for the crust, adjusting the quantity accordingly to get about 2 1/4 cups of crumbs.

How do I prevent cracks in my cheesecake?

Use low mixing speeds to avoid adding extra air, bake in a water bath to maintain even heat, and cool your cheesecake gradually by leaving it in the oven with the door cracked. Also, ensure ingredients are at room temperature and avoid overbaking.

Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

4.7 from 126 reviews

Indulge in this luscious Chocolate Covered Strawberry Cheesecake, featuring a crumbly Oreo crust, a creamy strawberry-infused cheesecake filling, topped with silky chocolate ganache and adorned with pink whipped cream and chocolate-covered strawberries. A perfect dessert for special occasions or whenever you crave a deliciously elegant treat.

• Author: Ria
• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 7 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 1/4 cups (302g) Oreo cookie crumbs (25–30 Oreos)
• 4 tbsp (56g) salted butter, melted

Cheesecake Filling

• 3 cups (380g) chopped strawberries
• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) flour
• 1/2 cup (115g) sour cream, room temperature
• 1 1/2 tbsp strawberry extract
• 4 large eggs, room temperature
• 8 drops red food coloring

Chocolate Ganache

• 8 oz (227g) semi sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream

Pink Whipped Cream

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract
• Pink gel icing color

Decoration

• Chocolate covered strawberries, homemade or store bought

Instructions

1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Oreo cookie crumbs and melted butter. Press this mixture evenly into the bottom of the springform pan.
2. Bake the Crust: Bake the crust for 10 minutes, then allow it to cool. Cover the outside of the pan with aluminum foil to prevent water from entering during the water bath step. Set aside.
3. Prepare Strawberry Puree: Place the chopped strawberries in a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds.
4. Cook Strawberry Puree: Transfer the puree into a medium saucepan and cook over medium heat, stirring constantly. Bring to a boil and continue boiling until the mixture reduces and thickens to about 1/2 cup, approximately 20 minutes. Let it cool to at least room temperature.
5. Prepare Oven for Cheesecake: Lower the oven temperature to 300°F (148°C).
6. Make the Cheesecake Batter: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and combined. Add sour cream and mix on low until incorporated. Add cooled strawberry puree and strawberry extract, mixing gently. Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl as needed. Stir in red food coloring to achieve the desired pink hue.
7. Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
8. Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, taking care the water does not rise above the foil. Bake for 1 hour 10 minutes. The cheesecake center should be set but slightly jiggly.
9. Cool the Cheesecake Gradually: After baking, turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to firm up slowly. Then crack the oven door open and let it cool an additional 30 minutes.
10. Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate it for 5-6 hours or overnight until firm.
11. Remove from Pan: Once chilled and firm, carefully remove the cheesecake from the springform pan and place on a serving plate.
12. Make Chocolate Ganache: Place chocolate chips in a heatproof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth.
13. Apply Ganache: Pour the ganache over the cheesecake and spread evenly. Let it cool and set.
14. Prepare Pink Whipped Cream: In a large bowl, whip the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to achieve desired shade of pink.
15. Decorate Cheesecake: Pipe the pink whipped cream around the edge of the cheesecake. Arrange chocolate covered strawberries on top. Add strawberries just before serving to preserve freshness.
16. Final Chill: Refrigerate the decorated cheesecake until ready to serve. Best enjoyed within 3-4 days when kept well covered.

Notes

• Using room temperature ingredients ensures a smooth batter and prevents cracks in the cheesecake.
• Covering the springform pan with aluminum foil during the water bath prevents water from leaking into the cheesecake.
• Whipping the cream on high speed is necessary to incorporate air, but mixing the cheesecake batter on low speed minimizes air and cracking.
• Chocolate covered strawberries should be added fresh before serving to avoid sogginess or spoiling.
• Ensure gradual cooling to prevent cracking by leaving the oven door closed or slightly ajar after baking.
• The strawberry puree can be prepared ahead and refrigerated.

Keywords: chocolate covered strawberry cheesecake, strawberry cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, pink cheesecake, dessert recipe