Are you dreaming of a dessert that's both elegant and utterly delicious? Look no further! This Chocolate Covered Strawberry Cheesecake recipe is the perfect blend of creamy cheesecake, juicy strawberries, and rich chocolate – a symphony of flavors that will tantalize your taste buds. It’s easier to make than you think, making it perfect for a special occasion or a spontaneous weeknight treat. Get ready to impress yourself and your loved ones with this stunning and surprisingly simple dessert!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream
For the Chocolate Topping:
- 8 ounces semi-sweet chocolate chips
- 2 tablespoons coconut oil
For the Strawberry Garnish:
- 1 pound fresh strawberries, hulled and sliced
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Preparing the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easiest with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually pour in the heavy cream, mixing until just combined. Be careful not to overmix.
Assembling and Baking the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
Making the Chocolate Topping:
- Once the cheesecake is chilled, melt the chocolate chips and coconut oil together in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the cooled cheesecake and spread evenly.
- Refrigerate for at least 30 minutes to allow the chocolate to set.
Garnishing with Strawberries:
- Before serving, arrange the sliced strawberries attractively on top of the chocolate-covered cheesecake.
Tips for Success:
- Use room-temperature cream cheese for a smoother, easier-to-mix batter.
- Don't overmix the cheesecake batter, as this can lead to cracks.
- The water bath helps prevent the cheesecake from cracking and ensures even baking.
- Allow the cheesecake to cool completely before refrigerating to prevent condensation.
Variations:
- Add a swirl of raspberry or strawberry jam to the cheesecake filling for extra flavor.
- Use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate flavor.
- Top with fresh whipped cream for an extra touch of indulgence.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 30-35g
- Protein: 6-8g
- Carbohydrates: 40-45g
This Chocolate Covered Strawberry Cheesecake is a showstopper dessert that’s sure to impress. Enjoy this delicious homemade creation – a perfect blend of textures and flavors for a truly satisfying treat. Happy baking!