Description
A decadent blend of creamy chocolate cheesecake and fresh strawberries, topped with a luscious strawberry sauce and chocolate ganache.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1 cup fresh strawberries, chopped
For the Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix chocolate graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, then eggs one at a time, beating well after each addition. Stir in vanilla extract and cocoa powder until well combined. Gently fold in chopped strawberries.
- Pour the cheesecake batter over the crust, spreading it evenly.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the strawberry topping, combine sliced strawberries, granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool.
- For the chocolate ganache, heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add dark chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
- Spread the cooled strawberry topping over the chilled cheesecake. Drizzle the chocolate ganache over the top.
Notes
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
- Freezing: The cheesecake can be frozen without toppings. Wrap tightly and store for up to 2 months; thaw in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes