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Best Chocolate Covered Strawberry Cheesecake – Easy Homemade Showstopper

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A creamy, no-water-bath cheesecake topped with rich chocolate ganache and fresh macerated strawberries. This easy recipe is perfect for last-minute entertaining and always impresses guests.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 32 oz (900g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 8 oz (225g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • 1 lb (450g) fresh strawberries, hulled
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 325°F (160°C). Line bottom of a 9-inch springform pan with parchment paper.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down sides.
  4. Add 1 cup sugar and beat on medium until combined, about 1 minute. Add sour cream and vanilla extract, beat until smooth. Scrape bowl again.
  5. Add eggs one at a time, beating on low speed just until yolk disappears. Do not overmix. Fold batter a few times by hand with a spatula.
  6. Pour batter over cooled crust and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Place springform pan on a baking sheet. Bake at 325°F (160°C) for 55-65 minutes, until edges are set but center still jiggles slightly.
  8. Turn off oven and crack door open. Let cheesecake sit in oven for 1 hour. Remove and run a thin knife around edge of pan. Cool completely on a wire rack, about 2 hours.
  9. Cover pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. About 30 minutes before serving, make ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour over chocolate, let sit 2-3 minutes, then whisk until smooth. Add softened butter and whisk until shiny. Let cool 10-15 minutes until slightly thickened.
  11. Hull and slice strawberries. Toss with 1/4 cup sugar and lemon juice in a small bowl. Let sit 10 minutes.
  12. Remove cheesecake from springform pan and place on serving platter. Pour ganache over top, letting it drip down sides. Spread evenly with offset spatula. Arrange strawberries on top in concentric circles. Drizzle with remaining strawberry syrup.
  13. Refrigerate assembled cheesecake for at least 30 minutes to set ganache. Slice with a hot, dry knife for clean cuts.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overmix after adding eggs to prevent cracks. Gradual cooling in the oven helps prevent cracking. For best results, chill overnight. Slice with a hot knife for clean edges.

Nutrition

Keywords: chocolate covered strawberry cheesecake, easy cheesecake, no water bath cheesecake, strawberry cheesecake, chocolate ganache cheesecake, homemade cheesecake, showstopper dessert

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