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Chocolate Covered Strawberry Cheesecake

A decadent dessert featuring a graham cracker crust, a hidden fudge layer, a creamy pink strawberry filling, and a thick glossy chocolate ganache drip topped with fresh berries.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Reduction
  • 16 oz fresh or frozen strawberries hulled and quartered
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
Crust & Fudge Layer
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.5 cup semi-sweet chocolate chips for fudge layer
  • 0.25 cup heavy whipping cream for fudge layer
Strawberry Cheesecake Filling
  • 32 oz cream cheese softened
  • 1.25 cups granulated sugar
  • 0.5 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
  • 0.75 cup strawberry reduction cooled
Ganache Topping
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
  • 1 cup fresh strawberries for garnish

Equipment

  • 9-inch Springform Pan
  • Heavy-duty aluminum foil
  • Large roasting pan
  • Stand mixer or hand mixer

Method
 

  1. Cook the 16oz strawberries, 2 tbsp sugar, and lemon juice until soft. Puree, then simmer until reduced to 3/4 cup. Let cool completely.
  2. Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan in foil. Mix graham crumbs, 1/4 cup sugar, and melted butter. Press into pan and bake 10 mins. Cool.
  3. Heat 1/4 cup heavy cream, pour over 1/2 cup chocolate chips, whisk until smooth. Spread this fudge layer over the cooled crust. Chill.
  4. Beat softened cream cheese and 1 1/4 cups sugar until smooth. Mix in sour cream, vanilla, and the cooled strawberry reduction.
  5. Add the eggs one at a time on low speed, mixing just until combined. Pour batter over the crust.
  6. Place the pan in a roasting pan filled halfway with boiling water (water bath). Bake for 65-75 minutes until edges are set but center jiggles.
  7. Turn oven off, crack door, and let cool 1 hour. Remove from water bath, cool on counter 2 hours, then chill in fridge at least 6 hours.
  8. Make ganache by pouring 1/2 cup hot heavy cream over 1 cup chocolate chips. Let sit 5 mins, whisk smooth. Let cool slightly.
  9. Pour ganache over the chilled cheesecake, coaxing it over the edges to drip. Top with fresh strawberries. Chill 30 mins to set before serving.

Notes

Ensure all of your filling ingredients (cream cheese, sour cream, eggs) are at room temperature to avoid a lumpy cheesecake batter.