Chocolate Strawberry Cheesecake
A decadent cheesecake combining rich chocolate with fresh strawberries for a creamy, smooth dessert perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Crust Ingredients
- 1.5 cups chocolate graham cracker crumbs These crunchy, chocolatey bits form the foundation of your cheesecake.
- 0.25 cups sugar Sweetness is essential to balance the rich flavors.
- 0.25 cups butter, melted Adds richness and helps bind the crust together.
Filling Ingredients
- 32 oz cream cheese, softened The star of the show providing a fluffy texture.
- 1 cup sugar Another layer of sweetness for the filling.
- 4 large eggs Essential for structure.
- 1 cup sour cream Adds a tangy flavor.
- 1 cup heavy cream Makes the filling decadently creamy.
- 1 cup semi-sweet chocolate chips Provides luscious chocolate flavor.
- 1 teaspoon vanilla extract Enhances the overall taste experience.
Strawberry Topping Ingredients
- 2 cups fresh strawberries, hulled and sliced Juicy and vibrant.
- 0.25 cups sugar More sweetness for the topping.
- 1 tablespoon lemon juice Brightens the strawberry flavor.
- 1 tablespoon cornstarch Thickens the strawberry mixture.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until fluffy.
- Add eggs one at a time, beating well after each addition. Fold in sour cream, heavy cream, melted chocolate chips, and vanilla extract.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
Baking and Cooling
- Bake for 55-65 minutes, until edges are puffed and center is almost set.
- Turn off the oven, allow the cheesecake to cool with the door ajar for about one hour, then refrigerate for at least 4 hours.
Strawberry Topping
- Combine sliced strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until thickened, about 5-7 minutes.
- Allow cooling slightly.
Serving
- Spoon strawberry topping generously over the cooled cheesecake.
Notes
Ensure cream cheese is room temperature for easy mixing. Don't skip cooling steps to prevent cracks.