Chocolate Strawberry Cheesecake is a decadent dessert that combines the rich flavors of chocolate with the fresh, fruity taste of strawberries. This cheesecake is a show-stopping treat that’s perfect for special occasions or as a sweet indulgence any time. With a creamy chocolate filling, a luscious strawberry topping, and a buttery crust, this cheesecake offers a delightful blend of textures and flavors.
2. What You’ll Need
- For the Crust:
- 1 1/2 cups (190g) chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 tsp vanilla extract
- For the Strawberry Topping:
- 1 cup (250g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tbsp lemon juice
3.
How to Make
- Prepare the Crust:
- Combine Ingredients: In a medium bowl, mix the chocolate cookie crumbs with granulated sugar and melted butter until well combined. The mixture should resemble wet sand.
- Press into Pan: Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a glass to firmly pack the crumbs down.
- Chill the Crust: Place the pan in the refrigerator to set while you prepare the filling.
- Prepare the Filling:
- Melt the Chocolate: In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between until smooth and fully melted. Let it cool slightly.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.
- Add Melted Chocolate: Gradually add the melted chocolate to the cream cheese mixture, mixing until well combined and smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold in Cream: Gently fold the whipped cream into the chocolate mixture until fully incorporated. Be careful not to deflate the whipped cream.
- Spread the Filling: Pour the chocolate cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Prepare the Strawberry Topping:
- Cook Strawberries: In a medium saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and the mixture thickens slightly, about 5-7 minutes.
- Cool the Topping: Allow the strawberry topping to cool completely before spreading it over the cheesecake.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
4. Serving and Storage Tips
- Serving: To serve, remove the cheesecake from the springform pan and place it on a serving platter. Slice with a sharp knife that has been dipped in hot water for clean cuts. Garnish with additional fresh strawberries if desired.
- Storage: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
5. Mistakes to Avoid
- Using Warm Ingredients: Ensure that the cream cheese and chocolate are at room temperature but not warm. Warm ingredients can affect the texture and consistency of the cheesecake.
- Overmixing: Be careful not to overmix the filling once the whipped cream is added. Overmixing can lead to a dense texture.
- Not Chilling Enough: Make sure to allow the cheesecake to chill for the full recommended time to ensure it sets properly. Skipping this step can result in a filling that is too soft.
- Uneven Crust: Press the crust mixture evenly into the pan to ensure a uniform base. An uneven crust can lead to inconsistent texture.
6. Tips and Tricks
- Use High-Quality Chocolate: For the best flavor, use high-quality semi-sweet chocolate. Avoid using chocolate chips as they may not melt as smoothly.
- Chill Tools: Chill your mixing bowls and beaters before whipping the cream. Cold tools help the cream whip up better and faster.
- Decorate: For an extra touch, drizzle melted chocolate over the top of the cheesecake or sprinkle with shaved chocolate before adding the strawberry topping.
- Fresh Strawberries: Use fresh strawberries for the topping to enhance the flavor and texture. If fresh strawberries are not available, you can use thawed frozen strawberries, but drain them well before cooking.
7. FAQ
- Can I use a different type of fruit for the topping?
Yes, you can use other fruits such as raspberries, blueberries, or blackberries. Adjust the sugar and lemon juice to suit the sweetness and acidity of the fruit. - Can I make this cheesecake in advance?
Yes, this cheesecake can be made up to 2 days in advance. Keep it covered and refrigerated until ready to serve. - Can I make this cheesecake dairy-free?
For a dairy-free version, use dairy-free cream cheese and substitute coconut cream or another non-dairy alternative for the heavy cream. - How can I prevent cracks on the surface of the cheesecake?
Ensure that the cheesecake is not overmixed and that it is allowed to chill undisturbed. Avoid rapid temperature changes, which can cause cracks.
8. Conclusion
Chocolate Strawberry Cheesecake is a luxurious dessert that combines the best of both chocolate and fruit flavors. Its creamy chocolate filling, combined with a fresh strawberry topping, creates a delightful contrast that’s sure to impress. This no-bake cheesecake is easy to make and perfect for any occasion, offering a rich and indulgent treat without the need for baking. By following the steps and tips provided, you can create a beautiful and delicious cheesecake that will be a hit with family and friends.
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Chocolate Strawberry Cheesecake 🍫🍓
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
This decadent Chocolate Strawberry Cheesecake features a creamy chocolate base topped with a luscious strawberry layer. It’s a delightful dessert that beautifully combines the richness of chocolate with the freshness of strawberries.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust: Preheat the oven to 160°C (325°F). In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Chocolate Filling: In a large bowl, beat cream cheese and sugar until smooth. Add cocoa powder and mix until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Fold in whipped cream until smooth.
- Bake the Cheesecake: Pour the chocolate filling over the cooled crust. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
- Prepare the Strawberry Topping: In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices, about 5 minutes. Stir in the cornstarch mixture and cook until thickened. Let cool completely.
- Top the Cheesecake: Once the cheesecake is fully chilled, spread the strawberry topping evenly over the top.
- Serve: Slice and enjoy this delightful combination of chocolate and strawberries!
Notes
- For a richer chocolate flavor, use high-quality cocoa powder.
- Ensure the cheesecake is fully chilled before adding the topping to prevent it from melting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1/12 of cheesecake
- Calories: 450
- Fat: 30g
- Carbohydrates: 45g
- Protein: 8g
