Description
Rich chocolate strawberry cheesecake weaves Italian cream cheese with fresh berries into a luxurious dessert. Sweet layers meld creamy richness and fruity notes, promising pure indulgence for dessert enthusiasts.
Ingredients
Scale
Chocolate Base:
- 1 1/2 cups (190 grams) chocolate cookie crumbs (Oreos or similar, without filling)
- 1/4 cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) unsalted butter (melted)
Cheesecake Main Components:
- 24 ounces (680 grams) cream cheese (softened)
- 1 cup (200 grams) granulated sugar
- 3 large eggs (room temperature)
- 1 cup (170 grams) semi-sweet chocolate chips (melted and slightly cooled)
- 1/2 cup (120 milliliters) strawberry puree (about 1 cup fresh strawberries, blended)
Flavor and Finishing Ingredients:
- 1/2 cup (120 milliliters) sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semi-sweet chocolate chips (for ganache)
- 1/2 cup (120 milliliters) heavy cream
- Fresh strawberries
- Chocolate shavings (optional)
Instructions
- Prepare the springform pan by wrapping exterior with foil and greasing the surface to prevent sticking at 350F (175C).
- Create a rich chocolate cookie crust by mixing crumbs, sugar, and melted butter, pressing firmly into pan bottom.
- Quickly bake crust for 10 minutes, allowing it to cool and set while preparing the filling.
- Lower oven temperature to 325F (160C) for the cheesecake baking process.
- Whip cream cheese and sugar until achieving a velvety, smooth consistency.
- Incorporate melted chocolate thoroughly, ensuring complete integration with the cream cheese mixture.
- Gently fold in eggs individually, then blend in vanilla and sour cream with minimal mixing.
- Layer the cheesecake by pouring half the batter into the crust, drizzling strawberry puree, and creating delicate swirls with a knife.
- Repeat the layering process with remaining batter and strawberry puree for a marbled effect.
- Create a water bath by placing the springform pan in a larger roasting pan filled with hot water halfway up the pan’s sides.
- Bake for 55-65 minutes until the center remains slightly wobbly while edges appear firm.
- Allow cheesecake to rest in the oven with door slightly open for one hour after turning off heat.
- Refrigerate the cooled cheesecake for a minimum of 6 hours or overnight to set completely.
- Craft the ganache by heating cream until it reaches a gentle simmer in a saucepan.
- Pour hot cream over chocolate chips, letting it sit briefly before stirring to a glossy, smooth texture.
- Drizzle the cooled ganache evenly across the chilled cheesecake, allowing it to set for 10 minutes.
- Garnish with fresh strawberries and chocolate shavings for an elegant finishing touch.
- Serve chilled and savor the decadent chocolate and strawberry fusion.
Notes
- Prevent Crust Crumbling by pressing the cookie mixture firmly and evenly into the pan, creating a solid base that holds together when sliced.
- Control Cheesecake Texture by avoiding overmixing the batter, which can introduce air bubbles and cause cracking during baking.
- Master Water Bath Technique by wrapping the springform pan in aluminum foil to prevent water seepage and ensure even, gentle heating for a silky smooth cheesecake.
- Customize Dietary Needs by substituting gluten-free cookie crumbs for the crust and using dairy-free cream cheese alternatives for a lactose-intolerant friendly version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 385
- Sugar: 29 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg