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For the creamy base of the cheesecake, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream These ingredients create a rich and smooth texture. The graham cracker crumbs form a tasty crust that pairs well with the creamy filling. To give the cheesecake its fruity flavor, gather: - 1 cup fresh strawberries, pureed Using fresh strawberries adds brightness. The puree blends smoothly into the cheesecake, enhancing the taste and color. For the chocolate topping, you will need: - 4 oz semi-sweet chocolate, chopped - 1 cup fresh strawberries, whole (for topping) - Whipped cream (for garnish) The melted chocolate adds a rich layer. Whole strawberries on top make the dessert look beautiful. A dollop of whipped cream completes this treat. {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until everything is well combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes. Once it’s done, let it cool completely. In a large mixing bowl, beat 16 oz of softened cream cheese until it’s smooth. Gradually add 1 cup of granulated sugar while beating. Make sure it blends well. Then, mix in 1 teaspoon of vanilla extract. Add 3 large eggs one at a time, making sure each one mixes in fully. Finally, add 1 cup of sour cream and 1 cup of pureed strawberries. Mix until everything is smooth and creamy. Pour the cheesecake filling over the cooled crust in your springform pan. Use a spatula to smooth the top. Now, it's time to bake! Place the pan in a water bath and bake for about 50-60 minutes. The edges should look set, but the center can still jiggle slightly. When it’s done, turn off the oven and crack the door. Let the cheesecake cool in the oven for about an hour. After that, put it in the fridge for at least 4 hours or overnight. To make the chocolate topping, take 4 oz of chopped semi-sweet chocolate and melt it in a small saucepan over low heat. Stir constantly until it’s smooth. Once your cheesecake is chilled, take it out of the springform pan. Dip whole strawberries into the melted chocolate, letting any excess chocolate drip off. Place these on top of the cheesecake. Drizzle any leftover melted chocolate over the cheesecake. Let it sit for about 15 minutes so the chocolate can set. Now, you’re ready to slice and serve! To get a smooth cheesecake, use softened cream cheese. This helps mix it well. Beat the cream cheese on low speed to avoid adding air. Too much air can cause cracks. Add eggs one by one, mixing slowly. This keeps the mix smooth. Always let your cheesecake cool in the oven. This method helps it set without cracks. When melting chocolate, use low heat. This helps prevent burning. A double boiler works well. If you don’t have one, use a bowl over simmering water. Stir the chocolate often. This makes it melt evenly. If the chocolate is too thick, add a tiny bit of vegetable oil. This adds shine and keeps it smooth. For a beautiful finish, use whole strawberries on top. Dip them in melted chocolate first. Drizzle more chocolate over the cheesecake for extra flair. Add whipped cream around the edges for a pop of color. You can also sprinkle graham cracker crumbs on top for texture. These small touches make your cheesecake stand out. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling. This helps avoid lumps and creates a creamy texture. Water Bath Technique: Baking the cheesecake in a water bath helps regulate the temperature, preventing cracks and ensuring even baking. Chill Overnight: For the best flavor and texture, let the cheesecake chill overnight. This allows the flavors to meld beautifully. Drizzle Carefully: When drizzling chocolate over the strawberries, use a fork to create a fine drizzle for an elegant presentation. {{image_2}} You can make a gluten-free version of this cheesecake using gluten-free graham crackers. Simply crush them and mix with the melted butter and sugar. Press this into your springform pan just like in the original recipe. The rest of the ingredients remain the same, ensuring a rich and creamy texture without the gluten. To create a vegan-friendly cheesecake, use plant-based cream cheese and sour cream. Substitute eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This will help bind your cheesecake. For the crust, use vegan butter or coconut oil with gluten-free graham cracker crumbs. You can customize your cheesecake with various toppings. Try adding nuts, coconut flakes, or crushed cookies for texture. For added flavor, mix in a splash of almond extract or a swirl of raspberry puree into the filling. You could even top it with fresh mint leaves for a refreshing touch. The options are endless, so feel free to explore your favorites! To store any leftover cheesecake, place it in an airtight container. Use plastic wrap to cover the top if you do not have a container. This keeps the cheesecake fresh. Store it in the fridge for up to five days. Always slice it before putting it away. This way, it’s easy to grab a piece later. You can freeze the cheesecake if you need to keep it longer. First, slice it into pieces. Wrap each slice tightly in plastic wrap. Then, put the slices in a freezer-safe bag or container. This helps to prevent freezer burn. The cheesecake can last up to three months in the freezer. To thaw, move it to the fridge overnight before enjoying. Reheating cheesecake is simple. If you want it warm, remove it from the fridge and let it sit at room temperature for about 15 minutes. This makes it softer. If you prefer it cold, serve it straight from the fridge. Avoid using the microwave, as it can change the texture. Enjoying it chilled brings out the best flavors! Yes, you can use frozen strawberries. Thaw them first and drain excess water. This helps keep the cheesecake creamy. Frozen strawberries will work well in the filling but may not look as nice on top. To avoid cracks, use a water bath while baking. This keeps the temperature even. Also, don’t overmix the batter. Bake until the edges are set, and the center is slightly jiggly. Let it cool slowly in the oven to prevent sudden temperature changes. You can use mascarpone cheese or Greek yogurt as substitutes. Both provide a creamy texture. However, the flavor will change slightly. If you want a non-dairy option, use cashew cream or tofu blended until smooth. The cheesecake lasts about 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Be sure to cover any exposed chocolate-covered strawberries to prevent them from drying out. Yes, you can make this cheesecake a day or two in advance. It tastes even better after chilling overnight. Just remember to add the chocolate topping and fresh strawberries just before serving. This keeps them looking fresh and delicious. You now have all you need to create a delicious cheesecake. We explored the must-have ingredients, from the graham cracker crust to the rich chocolate topping. The step-by-step guide ensures a smooth baking experience, and the tips will help achieve the perfect texture. You can try various options, like gluten-free or vegan versions, to suit your needs. Don’t forget how to store leftovers properly! With this knowledge, you can impress anyone with your cheesecake skills. Enjoy every creamy slice you make.

Chocolate Covered Strawberry Cheesecake

A delicious cheesecake topped with chocolate-dipped strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup fresh strawberries, pureed
  • 4 oz semi-sweet chocolate, chopped
  • 1 cup fresh strawberries, whole (for topping)
  • 1 serving whipped cream (for garnish)

Instructions
 

  • Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then allow to cool completely.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until combined.
  • Mix in the vanilla extract followed by the eggs, one at a time, ensuring each is well incorporated. Then, add the sour cream and pureed strawberries, mixing until smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in a water bath for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
  • After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
  • In a small saucepan over low heat, melt the chopped semi-sweet chocolate until smooth, stirring constantly. Remove from heat.
  • Once the cheesecake is fully chilled, remove it from the springform pan. Dip the whole strawberries into the melted chocolate, allowing excess to drip off, and place them on top of the cheesecake.
  • Once all strawberries are placed, drizzle any remaining melted chocolate over the top of the cheesecake. Let it sit for about 15 minutes until chocolate sets.
  • Slice the cheesecake and serve with a dollop of whipped cream on top.

Notes

Chill overnight for best results.
Keyword cheesecake, chocolate, dessert, strawberries