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Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

5 from 111 reviews

This Chocolate Covered Strawberry Cheesecake features a rich Oreo crust, a smooth strawberry-infused cream cheese filling, and a luscious chocolate ganache topping. Finished with pink whipped cream and homemade or store-bought chocolate covered strawberries, this dessert is perfect for celebrations or anytime you crave a decadent, fruity treat.

Ingredients

Scale

Crust

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

Strawberry Puree

  • 3 cups (380g) chopped strawberries

Cheesecake Filling

  • 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, to desired shade

Decoration

  • Chocolate covered strawberries, homemade or store bought

Instructions

  1. Make the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl, then press the mixture firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool. Cover the outside of the pan with aluminum foil to protect it during the water bath baking.
  2. Prepare Strawberry Puree: Place chopped strawberries in a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds. Pour into a medium saucepan and cook over medium heat, stirring constantly. Boil until the puree reduces and thickens to about 1/2 cup, approximately 20 minutes. Allow to cool to room temperature.
  3. Make the Cheesecake Filling: Preheat oven to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, minimizing air incorporation. Add sour cream and continue mixing on low speed until blended. Stir in cooled strawberry puree and strawberry extract. Add eggs one at a time, mixing slowly to combine after each addition. Incorporate red food coloring to achieve the desired pink color. Pour batter into the prepared crust.
  4. Bake the Cheesecake: Place the springform pan inside a larger pan and fill with warm water halfway up the sides, ensuring water does not pass the foil edge. Bake for 1 hour and 10 minutes until the center is set but still slightly jiggly. Turn off the oven and keep the door closed for 30 minutes. Crack the oven door open and let cool for another 30 minutes to prevent cracking. Remove from oven and water bath, refrigerate for 5-6 hours or overnight until firm.
  5. Make Chocolate Ganache: Put semi-sweet chocolate chips in a heatproof bowl. Heat heavy whipping cream in the microwave until just boiling, then pour over chocolate chips. Let sit 2-3 minutes, then whisk until smooth and glossy. Pour ganache over the cooled cheesecake and spread evenly. Allow it to cool and firm.
  6. Prepare Pink Whipped Cream and Decorate: In a large mixer bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to your preferred shade and mix gently. Pipe whipped cream around the edges of the cheesecake. Top with fresh chocolate covered strawberries just before serving. Refrigerate cheesecake until serving. Best eaten within 3-4 days.

Notes

  • Use low mixing speeds when preparing the cheesecake batter to minimize air bubbles that cause cracking.
  • Make sure the strawberry puree is completely cooled before adding to cheesecake batter to prevent curdling.
  • Covering the springform pan with foil is essential to prevent water from the water bath seeping into the crust during baking.
  • The water bath baking and gradual cooling steps help prevent cheesecake cracks and ensure smooth texture.
  • Chocolate covered strawberries should be added right before serving to maintain freshness and prevent sogginess.
  • Cheesecake stores best when tightly covered and should be consumed within 3-4 days for optimal taste and safety.

Keywords: Chocolate Covered Strawberry Cheesecake, strawberry cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, strawberry dessert, creamy cheesecake

Find it online: https://thehungrymason.com/chocolate-covered-strawberry-cheesecake-recipe/