Description
This decadent Chocolate Strawberry Cheesecake combines a rich chocolate cookie crust with a smooth, creamy chocolate cheesecake filling, topped with a vibrant homemade strawberry sauce. Perfect for special occasions or whenever you’re craving a luscious dessert that blends chocolate and fresh fruit beautifully.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreo, without filling)
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1 1/2 cups fresh strawberries, hulled and halved
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Make the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 8 minutes, then remove and let it cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the sour cream, melted chocolate, and vanilla extract until fully incorporated. Add eggs one at a time, beating gently after each addition; avoid overmixing to keep the texture light and creamy.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the surface with a spatula. Place the pan in the oven and bake for 45 to 50 minutes, or until the center is nearly set but still jiggles slightly when shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. After that, refrigerate for at least 4 hours or overnight to set completely.
- Make the strawberry topping: While the cheesecake chills, combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the strawberries soften and release their juices into a thick sauce. Remove from heat and let cool completely.
- Serve: Once chilled, spoon the strawberry topping over the cheesecake. For an elegant finish, optionally drizzle with extra melted chocolate or garnish with whipped cream before serving.
Notes
- Use room-temperature cream cheese and eggs for the smoothest cheesecake texture.
- Do not overmix eggs into the batter to prevent cracking and maintain a creamy consistency.
- Baking with the oven door cracked during cooling helps prevent cracking on the surface.
- For an extra indulgent presentation, drizzle additional melted chocolate over the strawberry topping or add whipped cream.
