Description
This decadent Chocolate Strawberry Cheesecake features a rich chocolate cookie crust, a creamy strawberry-studded filling with melted semi-sweet chocolate, and a glossy strawberry jam topping. Perfectly baked to a smooth, velvety texture and chilled for an indulgent dessert experience that blends chocolate and fresh fruit flavors harmoniously.
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 Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, mix the chocolate cookie crumbs with melted unsalted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan, forming the crust.
- Make Filling: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, then incorporate the eggs one at a time, mixing well after each addition. Stir in the sour cream followed by the heavy cream until fully blended.
- Combine Ingredients: Gently fold the chopped fresh strawberries and melted semi-sweet chocolate into the cream cheese mixture, ensuring an even distribution without overmixing.
- Bake: Pour the prepared filling over the 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. Once cooled, refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Top and Serve: Before serving, spread strawberry jam evenly over the top of the cheesecake. Optionally garnish with extra fresh strawberries for added color and freshness. Slice and enjoy.
Notes
- Ensure cream cheese is softened to room temperature for a smoother filling.
- Do not overbake; the center should be slightly jiggly to achieve a creamy texture after chilling.
- Chilling time is important for best texture and flavor.
- You can substitute the semi-sweet chocolate with dark or milk chocolate based on preference.
- Use a water bath during baking for an extra creamy and crack-free cheesecake, though it’s optional.
- Storage: Refrigerate leftovers covered for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
