Chocolate-Dipped Strawberry Cheesecake Recipe
This Chocolate-Dipped Strawberry Cheesecake combines a rich, creamy cheesecake filled with fresh strawberries and topped with luscious chocolate-dipped strawberries. The graham cracker crust provides a delightful crunch, while the smooth chocolate ganache adds an irresistible finish, making it a perfect dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 15 minutes to overnight (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 1 cup granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, hulled and halved
Chocolate Ganache & Decoration
- 1 cup semi-sweet chocolate chips
- 2 tablespoons vegetable oil
- Additional fresh strawberries for decoration (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until combined, then press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust base.
- Preheat the Oven: Set your oven to 325°F (160°C) and allow it to preheat fully before baking.
- Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually incorporate the granulated sugar, mixing well to blend.
- Add Sour Cream and Vanilla: Stir in sour cream and vanilla extract until the mixture is completely smooth and creamy in texture.
- Incorporate Eggs: Add eggs one at a time, blending well after each addition. Take care not to overmix; blend just until combined to ensure a tender texture.
- Add Strawberries: Gently fold the halved fresh strawberries into the cheesecake batter, distributing them evenly without breaking.
- Bake the Cheesecake: Pour the filling over the crust in the springform pan. Bake in the preheated oven for 50-60 minutes until the center is mostly set but still slightly jiggly to the touch.
- Cool the Cheesecake: Turn the oven off and leave the cheesecake inside with the door slightly open for about an hour to cool gradually and avoid cracking. Remove from oven and allow it to reach room temperature before refrigerating for at least 4 hours or overnight.
- Prepare the Chocolate Ganache: Place chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
- Dip the Strawberries: Once the cheesecake has chilled, dip fresh strawberries into the chocolate ganache allowing excess to drip off. Arrange these chocolate-dipped strawberries decoratively over the top of the cheesecake before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake batter.
- Do not overmix once eggs are added to avoid cracking and dense texture.
- Slow cooling the cheesecake inside the oven helps prevent cracks on the surface.
- Chocolate ganache can be customized with different chocolates (dark, milk, or white) as preferred.
- Refrigerate cheesecake adequately for best slicing and texture.
Keywords: chocolate cheesecake, strawberry cheesecake, chocolate-dipped strawberries, creamy cheesecake dessert, graham cracker crust
