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Chocolate Strawberry Cheesecake

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A rich chocolate cheesecake with a buttery crust, swirled with strawberry bliss and topped with a luscious chocolate ganache and fresh strawberries. This decadent dessert combines creamy cheesecake with the perfect balance of chocolate and strawberry flavors, making it an irresistible treat for any occasion.

Ingredients

Scale

Crust:

  • 1 ½ cups chocolate cookie crumbs (Oreos or similar, without filling)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter (melted)

Cheesecake Filling:

  • 24 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 1 cup semi-sweet chocolate chips (melted and slightly cooled)
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup sour cream (room temperature)
  • ½ cup strawberry puree (about 1 cup fresh strawberries, blended)

Ganache Topping:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Garnish:

  • Fresh strawberries
  • Chocolate shavings (optional)

Instructions

  • Prepare the Crust:
    • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaks.
    • In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
    • Bake for 10 minutes, then let cool while preparing the filling.
  • Make the Cheesecake Filling:
    • Reduce oven temperature to 325°F (160°C).
    • In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
    • Add melted chocolate and mix until fully combined.
    • Beat in eggs one at a time, followed by vanilla and sour cream. Mix just until combined (avoid overmixing).
    • Pour half the cheesecake batter into the prepared crust. Drizzle half the strawberry puree over the batter and swirl gently with a knife. Repeat with the remaining batter and puree.
  • Bake the Cheesecake:
    • Place the springform pan in a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
    • Bake for 55-65 minutes, or until the center is slightly jiggly but the edges are set.
    • Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
    • Remove from the water bath, then refrigerate for at least 6 hours or overnight.
  • Prepare the Ganache:
    • Heat heavy cream in a small saucepan until it begins to simmer (do not boil).
    • Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Let cool slightly before using.
  • Assemble and Garnish:
    • Pour ganache over the chilled cheesecake, spreading evenly to the edges. Let it set for 10 minutes.
    • Top with fresh strawberries and chocolate shavings, if desired.
    • Serve and enjoy this luscious combination of chocolate and strawberry flavors!

Notes

  • If you don’t have a springform pan, you can use a regular round pan lined with parchment paper. Just make sure the cheesecake has time to cool and firm up before serving.
  • You can make the strawberry puree ahead of time, and if you want a smoother cheesecake, use a fine sieve to strain the strawberry puree.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-strawberry-cheesecake/