Indulge in a slice of pure bliss with this Chocolate Strawberry Cheesecake, featuring a rich chocolate cookie crust, a creamy cheesecake filling infused with fresh strawberries and melted chocolate, and a decadent topping of strawberry jam. This dessert is perfect for special occasions or a luxurious treat anytime.
Ingredients:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1 cup fresh strawberries, chopped
1/2 cup strawberry jam
4 oz semi-sweet chocolate, melted
Directions:
Preheat Oven: Preheat your oven to 325°F (163°C).
Prepare Crust: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix well.
Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Incorporate Dairy: Stir in sour cream and heavy cream until the mixture is smooth and well combined.
Mix in Chocolate and Strawberries: Gently fold in chopped strawberries and melted semi-sweet chocolate until evenly distributed throughout the batter.
Bake: Pour the cheesecake batter over the prepared crust. Bake for 55-60 minutes, or until the center is set and the edges are lightly browned.
Cool and Refrigerate: Remove from oven and let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours or overnight to fully set.
Top with Jam: Before serving, spread strawberry jam over the top of the cheesecake. Garnish with additional fresh strawberries if desired.
Serving Tips:
Chill Thoroughly: Ensure the cheesecake is fully chilled before serving. This helps the flavors meld and makes it easier to slice.
Use a Hot Knife: For clean slices, dip a knife in hot water, wipe it dry, and then cut the cheesecake. Reheat and wipe the knife between slices if necessary.
Garnish: Add extra fresh strawberries or a drizzle of melted chocolate on top of the cheesecake just before serving to enhance its visual appeal and flavor.
Portion Control: Serve in small slices as this rich cheesecake is quite indulgent. Each serving should be around 1/10 to 1/12 of the cheesecake.
Pairing: Complement the cheesecake with a cup of coffee or a glass of dessert wine for a well-rounded dessert experience.
Storage Tips:
Refrigeration: Store the cheesecake in the refrigerator. Cover it with plastic wrap or aluminum foil to prevent it from absorbing other odors in the fridge. It will keep well for up to 5 days.
Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
Thawing: To thaw a frozen cheesecake, transfer it to the refrigerator 24 hours before you plan to serve it. Let it thaw completely before removing the wrap and topping with strawberry jam or any other garnishes.
Leftovers: Keep any leftover cheesecake covered and refrigerated. If you notice any changes in texture or flavor, it’s best to consume it within a few days.
Related Recipes:
- Dark Chocolate Raspberry Pie Bars
- No Bake Cookie Dough Cheesecake
- Strawberry Banana Cheesecake Salad
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can substitute the chocolate cookie crumbs with other types of cookies such as graham crackers or vanilla wafer cookies. Just make sure to adjust the amount of sugar and butter if needed to achieve the right consistency for pressing into the pan.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set and no longer jiggles when gently shaken. The edges should be lightly browned. You can also use a toothpick or cake tester inserted into the center; it should come out mostly clean with just a few moist crumbs.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance and stored in the refrigerator. In fact, it often tastes better after a day or two as the flavors have more time to develop. Be sure to cover it well to prevent it from drying out or absorbing other odors.
What’s the best way to store leftovers?
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or aluminum foil. For longer storage, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then aluminum foil before freezing. Thaw it in the refrigerator before serving.
Conclusion:
Elevate your dessert game with this irresistible Chocolate Strawberry Cheesecake. The combination of a rich chocolate crust, creamy filling, and sweet strawberry topping makes every bite a memorable experience. Perfect for a dinner party or a special family treat, this cheesecake is sure to impress. Enjoy!
📖 Recipe:
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Chocolate Strawberry Cheesecake
- Total Time: 4+ hours (including cooling and chilling)
- Yield: 10-12 servings
Description
Indulge in this Chocolate Strawberry Cheesecake, a rich and creamy dessert featuring a luscious chocolate cookie crust, smooth cheesecake filling with fresh strawberries, and melted chocolate, topped with a layer of sweet strawberry jam. Perfect for any special occasion or as a luxurious treat, this cheesecake combines the best of chocolate and strawberries for a delectable dessert experience.
Ingredients
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1/2 cup heavy cream
1 cup fresh strawberries, chopped
1/2 cup strawberry jam
4 oz semi-sweet chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare Crust: Mix chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Make Filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Stir in sour cream and heavy cream.
- Combine Ingredients: Fold in chopped strawberries and melted chocolate.
- Bake: Pour batter over crust. Bake for 55-60 minutes or until set. Cool completely, then refrigerate for at least 4 hours.
- Top and Serve: Spread strawberry jam on top before serving. Garnish with extra strawberries if desired.
Notes
Ensure the cheesecake is fully chilled before slicing for the best texture.
For a cleaner slice, use a hot knife, dipping it in hot water and wiping it dry between cuts.
- Prep Time: 25 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10-12 servings
- Calories: 450 kcal
