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Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

4.8 from 73 reviews

This luscious Chocolate Covered Strawberry Cheesecake combines a rich Oreo cookie crust with a creamy strawberry-infused cheesecake filling, topped with a smooth chocolate ganache and decorated with pink whipped cream and chocolate covered strawberries. Baked in a water bath for a perfectly smooth texture, it’s an elegant dessert perfect for special occasions or anytime you want to impress.

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

Decoration

  • 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 on the bottom and grease the sides thoroughly. In a small bowl, combine the Oreo cookie crumbs and melted butter, then press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes and then set it aside to cool.
  2. Prepare Pan for Water Bath: Wrap the outsides of the springform pan with aluminum foil to protect it from water seepage during the water bath baking. Set this prepared pan aside.
  3. Make the Strawberry Puree: Place the chopped strawberries into a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds, ensuring a silky texture.
  4. Cook the Puree: Transfer the strawberry puree to a medium saucepan and cook over medium heat. Bring to a boil, then continue boiling gently, stirring constantly to prevent burning. Reduce the puree until you have about 1/2 cup, which should take roughly 20 minutes. If you have more than 1/2 cup, continue cooking until reduced. Once thickened, pour into a small bowl and allow it to cool to at least room temperature. This step can be done ahead of time.
  5. Prepare the Oven for Cheesecake: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake filling.
  6. Mix Cream Cheese, Sugar, and Flour: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined. Avoid high speeds to minimize air bubbles that can cause cracks. Scrape down the sides of the bowl as needed.
  7. Add Sour Cream and Strawberry Ingredients: Mix in the sour cream on low speed until well combined. Then add the cooled strawberry puree and strawberry extract, mixing gently until incorporated.
  8. Add Eggs and Food Coloring: Add the eggs one at a time, mixing slowly after each addition to combine thoroughly. Scrape the bowl sides as necessary. Stir in the red food coloring until the cheesecake batter reaches your desired shade of pink.
  9. Fill and Bake Cheesecake: Pour the batter evenly over the cooled crust. Place the springform pan into a larger pan and fill the larger pan with warm water halfway up the sides of the springform (ensuring water does not exceed the foil line). Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly.
  10. Cool in Oven: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to finish cooking gently and start cooling.
  11. Further Cooling: Crack the oven door open slightly and let the cheesecake cool for an additional 30 minutes to help prevent cracking.
  12. Refrigerate Cheesecake: Remove the cheesecake from the oven and water bath, unwrap the pan, and refrigerate for 5-6 hours or overnight until fully firm.
  13. Remove from Pan: When firm, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  14. Make Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Microwave the heavy cream until it just begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
  15. Apply Ganache: Pour the ganache evenly over the chilled cheesecake, spreading to form an even layer. Allow the ganache to cool and firm up.
  16. Prepare Pink Whipped Cream: In a large mixing bowl, beat the cold heavy cream with the powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to reach your desired shade.
  17. Decorate Cheesecake: Pipe the pink whipped cream around the edge of the cheesecake. Top with fresh chocolate covered strawberries, ideally added just before serving to keep them fresh.
  18. Final Storage: Refrigerate the decorated cheesecake until ready to serve. It is best consumed within 3-4 days, stored well covered.

Notes

  • Using room temperature ingredients (cream cheese, eggs, sour cream) helps achieve a smooth cheesecake filling.
  • Baking the cheesecake in a water bath prevents cracking and ensures even cooking.
  • Slow mixing on low speed reduces air bubbles, which helps avoid cracks in the cheesecake surface.
  • Adding food coloring is optional but gives the cheesecake a festive pink hue.
  • The strawberry puree can be made a day ahead and refrigerated to save time.
  • Chocolate covered strawberries should be added fresh before serving as they spoil quickly.
  • Store leftover cheesecake covered tightly in the fridge for up to 3-4 days.
  • Ensure the springform pan is securely wrapped with foil to prevent water leakage during the water bath baking.

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

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