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Chocolate Covered Strawberry Cheesecake Recipe

★★★★★

4.9 from 145 reviews
  • Author: Hugo
  • Total Time: 7 hours (including chilling time)
  • Yield: 12 servings 1x

Description

This luscious Chocolate Covered Strawberry Cheesecake features a rich Oreo crust, a creamy strawberry-infused cheesecake filling, topped with silky chocolate ganache and pink whipped cream, all garnished with fresh chocolate-covered strawberries. Perfect for special occasions or indulgent dessert cravings, this cheesecake combines classic flavors with a vibrant pink hue and elegant presentation.

Ingredients

Scale

Crust

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

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

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

Decoration

  • Chocolate covered strawberries, homemade or store bought

Instructions

  1. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl, then press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes and let cool.
  2. Prepare for Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from leaking into the crust during the water bath. Set aside.
  3. Make the Strawberry Puree: Place chopped strawberries in a food processor or blender and puree until smooth. Strain through a fine mesh sieve to discard seeds.
  4. Cook the Strawberry Puree: Transfer the puree to a medium saucepan and bring to a boil over medium heat, stirring constantly to prevent burning. Continue boiling until the puree thickens and reduces to 1/2 cup, about 20 minutes. Let cool to room temperature.
  5. Prepare Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, scraping sides as needed. Mix in sour cream until well combined. Add the cooled strawberry puree and strawberry extract, mixing gently on low speed. Add eggs one by one, mixing slowly after each addition. Stir in red food coloring to desired pink shade.
  6. Assemble Cheesecake: Pour cheesecake batter evenly over the cooled crust in the springform pan.
  7. Bake in Water Bath: Place the springform pan inside a larger roasting pan. Pour warm water into the outer pan to reach halfway up the sides of the springform pan without surpassing the foil edge. Bake for 1 hour 10 minutes. The center should be set but still slightly jiggly.
  8. Cool Cheesecake in Oven: Turn off oven and leave the door closed for 30 minutes to allow gentle cooking. Crack the oven door and continue cooling for another 30 minutes.
  9. Refrigerate Cheesecake: Remove cheesecake from oven and water bath. Refrigerate uncovered until firm, about 5-6 hours or overnight.
  10. Remove from Pan: Carefully remove the cheesecake from the springform pan and place on a serving plate.
  11. Make Chocolate Ganache: Place semi sweet chocolate chips in a heat-proof bowl. Microwave heavy cream until just boiling and pour over chocolate. Let sit for 2-3 minutes, then whisk until smooth. Pour ganache evenly over the cheesecake and allow to cool and set.
  12. Prepare Pink Whipped Cream: In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to achieve desired shade and mix gently.
  13. Decorate Cheesecake: Pipe pink whipped cream around edges of cheesecake. Top with fresh chocolate-covered strawberries just before serving to maintain freshness.
  14. Store: Refrigerate cheesecake well covered. Best consumed within 3-4 days.

Notes

  • Use low speed when mixing cheesecake batter to minimize air incorporation and prevent cracks.
  • Ensure strawberries are pureed smoothly and seeds strained for a silky texture.
  • The water bath helps bake the cheesecake evenly and prevents cracking.
  • Allow cheesecake to cool slowly in the oven to further reduce cracking.
  • Add chocolate-covered strawberries just before serving to keep them fresh and prevent spoilage.
  • Cheesecake improves in flavor and texture if refrigerated overnight before serving.
  • Use a sharp knife warmed in hot water for clean slices.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate covered strawberry cheesecake, strawberry cheesecake, chocolate ganache cheesecake, Oreo crust cheesecake, pink cheesecake dessert

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