Description
This decadent Chocolate Strawberry Cheesecake features a rich chocolate cookie crust combined with a creamy, smooth cheesecake filling infused with fresh strawberries and melted semi-sweet chocolate. Topped with a luscious layer of strawberry jam, this dessert is perfect for special occasions and guaranteed to impress with its harmonious balance of chocolate and fruity flavors.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Filling
- 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
- 4 oz semi-sweet chocolate, melted
Topping
- 1/2 cup strawberry jam
- Extra fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to bring it up to the ideal baking temperature while you prepare your crust and filling.
- Prepare the crust: Combine the chocolate cookie crumbs and melted unsalted butter in a bowl. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust base.
- Make the cheesecake batter: Beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the vanilla extract. Then add the eggs one at a time, blending well after each addition. Stir in the sour cream and heavy cream until fully incorporated.
- Add strawberries and chocolate: Gently fold the chopped fresh strawberries and melted semi-sweet chocolate into the cheesecake batter, distributing them evenly without over-mixing.
- Assemble and bake: Pour the mixture over the prepared chocolate cookie crust in the springform pan. Bake in the preheated oven for 55 to 60 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Cool and chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours to let it fully set and enhance the flavors.
- Add topping and garnish: Before serving, spread the strawberry jam evenly over the cheesecake’s top. Optionally, garnish with extra fresh strawberries for a fresh, appealing finish.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Use a springform pan to make it easier to remove the cheesecake without damaging the crust.
- If fresh strawberries are not available, frozen can be used but thaw and drain them well to prevent excess moisture.
- The cheesecake can be stored in the refrigerator for up to 3 days.
- For an extra glossy topping, warm the strawberry jam slightly before spreading.
