Description
This Chocolate Covered Strawberry Cheesecake is made with a strawberry cheesecake filling and chocolate Oreo crust, topped with rich chocolate ganache, pink whipped cream, and chocolate covered strawberries.
Ingredients
- Chocolate Crust
- 2 1/4 cups Oreo cookie crumbs
- 4 tbsp salted butter, melted
- Strawberry Cheesecake
- 3 cups chopped strawberries
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tbsp flour
- 1/2 cup sour cream
- 1 1/2 tbsp strawberry extract
- 4 large eggs
- 8 drops red food coloring
- Chocolate Ganache
- 8 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Whipped Cream Topping
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Pink gel icing color
- Chocolate covered strawberries
Instructions
- Preheat oven to 163°C (325°F). Line and grease a 9-inch springform pan.
- Mix crust ingredients and press into pan. Bake 10 minutes, then cool. Wrap pan with foil.
- Puree strawberries, strain seeds, then cook until reduced to 1/2 cup. Cool.
- Reduce oven to 148°C (300°F).
- Beat cream cheese, sugar, and flour on low speed until smooth.
- Mix in sour cream, strawberry puree, and extract.
- Add eggs one at a time, mixing slowly.
- Stir in food coloring. Pour batter into crust.
- Place pan in water bath. Bake 1 hour 10 minutes until set but jiggly.
- Turn oven off and leave door closed 30 minutes, then crack door for another 30 minutes.
- Refrigerate cheesecake 5–6 hours or overnight.
- Heat cream and pour over chocolate chips. Whisk until smooth. Spread ganache over cheesecake.
- Whip cream, powdered sugar, and vanilla to stiff peaks. Tint pink.
- Pipe whipped cream and top with chocolate covered strawberries.
- Refrigerate until ready to serve.
Notes
- Fresh chocolate covered strawberries are best added shortly before serving.
- Store cheesecake well covered in the refrigerator and consume within 3–4 days.
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American