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Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

4.7 from 136 reviews

This decadent Chocolate Covered Strawberry Cheesecake features a rich Oreo cookie crust layered with a smooth, creamy strawberry-infused cheesecake filling. Topped with luscious chocolate ganache and decorated with pink whipped cream and chocolate covered strawberries, this elegant dessert is perfect for special occasions or indulgent treats.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 3 cups (380g) chopped strawberries
  • 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 Decoration

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Pink gel icing color

Garnish

  • Chocolate covered strawberries, homemade or store bought

Instructions

  1. Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides thoroughly. Combine the Oreo cookie crumbs with melted butter in a small bowl, then press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from the water bath getting in.
  2. Prepare the Strawberry Puree: Puree the chopped strawberries in a food processor or blender until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Transfer the strained puree to a medium saucepan and cook over medium heat, bringing it to a boil. Stir constantly and continue boiling until the mixture thickens and reduces to 1/2 cup, about 20 minutes. Let it cool to room temperature.
  3. Make the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down the sides. Mix in sour cream on low speed until smooth. Add the cooled strawberry puree and strawberry extract, mixing gently. Add eggs one at a time, mixing slowly after each addition and scraping the bowl as needed. Stir in red food coloring until the batter is your desired shade of pink. Pour the batter over the cooled crust evenly.
  4. Bake the Cheesecake: Place the springform pan inside a larger pan and pour warm water halfway up the side of the springform pan, ensuring water does not touch the top aluminum foil. Bake for 1 hour and 10 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling. Then crack the oven door open and cool for another 30 minutes. Remove the cheesecake from the oven, water bath, and foil, then refrigerate for 5-6 hours or overnight until firm.
  5. Prepare the Chocolate Ganache: Place semi sweet chocolate chips in a heatproof bowl. Microwave the heavy whipping cream until it just starts to boil, then pour over the chocolate chips. Let sit for 2-3 minutes before whisking until smooth. Spread the ganache evenly over the chilled cheesecake and allow it to cool and set.
  6. Make Pink Whipped Cream Decoration: In a large mixer bowl, whip cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to achieve the desired pink shade. Pipe whipped cream around the edge of the cheesecake and decorate with fresh chocolate covered strawberries.
  7. Serve and Store: Refrigerate the finished cheesecake until ready to serve. Best enjoyed within 3-4 days when stored well covered.

Notes

  • Be sure to use low speed when mixing the cheesecake batter to minimize air incorporation and prevent cracks.
  • Thoroughly wrap the springform pan with foil to protect the cheesecake during the water bath baking process.
  • Slow cooling (leaving the oven door slightly open after baking) helps prevent cracks on the cheesecake surface.
  • The strawberry puree can be made ahead and refrigerated to save time.
  • Fresh chocolate covered strawberries should be added just before serving for best taste and appearance.
  • Use a 9-inch springform pan to ensure proper baking and consistent results.

Keywords: chocolate cheesecake, strawberry cheesecake, chocolate covered strawberry cheesecake, Oreo crust cheesecake, berry cheesecake, dessert recipe, creamy cheesecake, chocolate ganache cheesecake

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