Chocolate Strawberry Cheesecake

Indulge in the ultimate union of rich decadence and fresh fruit elegance with this exquisite Chocolate Strawberry Cheesecake. This dessert is a masterpiece of contrasts, featuring a dark, crunchy chocolate cookie crust that cradles a velvety smooth, intensely chocolatey cheesecake filling. Swirled throughout is a vibrant, homemade strawberry sauce, bursting with the sweet-tart essence of summer berries. Topped with a cloud of airy whipped cream, fresh strawberries, and delicate chocolate curls, each slice offers a symphony of textures and flavors – from the satisfying snap of the crust to the creamy, deep chocolate, and the refreshing brightness of strawberry. Perfect for a show-stopping finish to any special meal, this cheesecake promises to be a memorable delight for chocolate and berry lovers alike.

Detailed Ingredients

For the Chocolate Crust:

• 1 ½ cups (150g) chocolate cookie crumbs (e.g., finely crushed Oreo cookies, with cream removed, or chocolate wafers)
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Strawberry Sauce:

• 2 cups (300g) fresh or frozen strawberries, hulled and sliced (if using frozen, no need to thaw)
• ¼ cup (50g) granulated sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (this is your cornstarch slurry)

For the Chocolate Cheesecake Filling:

• 3 (8 oz / 225g each) packages full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) sour cream, at room temperature (full-fat recommended)
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (45g) unsweetened cocoa powder, sifted
• 8 oz (225g) semi-sweet chocolate, finely chopped or chips, melted and slightly cooled
• 2 tablespoons all-purpose flour

For the Topping:

• ½ cup (120ml) heavy whipping cream, chilled
• 2 tablespoons powdered sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• Fresh strawberries, hulled and halved or sliced, for garnish
• Chocolate shavings or curls, for garnish

Step-by-Step Instructions

Part 1: Preparing the Crust

1. Preheat Oven & Prepare Pan: Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch (23 cm) springform pan tightly with heavy-duty aluminum foil to prevent water leakage during the water bath (optional, but recommended for even baking and to prevent cracks).
2. Make Crust Mixture: In a medium bowl, combine the chocolate cookie crumbs, ¼ cup granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened.
3. Form Crust: Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass.
4. Pre-bake Crust: Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack while you prepare the other components.

Part 2: Making the Strawberry Sauce

1. Cook Strawberries: In a small saucepan, combine the hulled and sliced strawberries, ¼ cup granulated sugar, and lemon juice. Cook over medium heat for 5-6 minutes, stirring occasionally, until the berries break down and release their juices.
2. Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with water). Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens to a syrupy consistency.
3. Cool Sauce: Remove the saucepan from the heat and let the strawberry sauce cool completely. It will thicken further as it cools.

Part 3: Preparing the Cheesecake Filling

1. Melt Chocolate: Melt the semi-sweet chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool slightly but remain liquid.
2. Beat Cream Cheese: In a large mixing bowl (preferably a stand mixer with a paddle attachment), beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and creamy, with no lumps.
3. Add Sugar: Gradually add 1 cup granulated sugar to the cream cheese, beating until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
4. Mix in Wet Ingredients: Beat in the room temperature sour cream and vanilla extract until just combined.
5. Add Cocoa & Melted Chocolate: Add the sifted cocoa powder and the slightly cooled melted semi-sweet chocolate to the mixture. Beat on low speed until fully combined and the batter is a uniform dark chocolate color.
6. Add Eggs & Flour: Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix the eggs, as this can introduce too much air, leading to cracks. Finally, gently mix in the all-purpose flour until just smooth.

Part 4: Assembling and Baking the Cheesecake

1. Pour Batter: Pour half of the chocolate cheesecake batter over the cooled chocolate cookie crust in the springform pan.
2. Swirl Strawberry Sauce: Spoon half of the cooled strawberry sauce in dollops over the chocolate batter. Use a skewer or a knife to gently swirl the strawberry sauce into the chocolate batter, creating a marbled effect. Be careful not to mix it in completely.
3. Add Remaining Layers: Pour the remaining chocolate cheesecake batter over the swirled strawberry layer. Spoon the remaining strawberry sauce on top and gently swirl again.
4. Prepare Water Bath (Highly Recommended): Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
5. Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set, but the center still jiggles slightly when gently shaken.
6. Cool Gradually: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracks.
7. Chill: Remove the cheesecake from the water bath (carefully dry the foil). Remove the foil from the sides of the springform pan. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to set completely.

Part 5: Preparing Topping and Serving

1. Make Whipped Cream: In a chilled mixing bowl with chilled beaters, whip the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until medium-stiff peaks form.
2. Decorate: Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan. Transfer the cheesecake to a serving plate. Pipe or spread the prepared whipped cream over the top of the cheesecake.
3. Garnish: Arrange fresh strawberry halves and chocolate shavings/curls beautifully on top of the whipped cream.
4. Serve: Slice the Chocolate Strawberry Cheesecake with a sharp knife (wiping the knife clean between slices for neat cuts) and serve chilled.

Tips, Variations, and Storage

• Room Temperature Ingredients: Ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature. This is crucial for a smooth, lump-free cheesecake batter.
• Do Not Overmix: Overmixing the cheesecake batter, especially after adding eggs, can incorporate too much air, leading to cracks during baking. Mix on low speed until just combined.
• Water Bath: A water bath creates a moist, even heat that helps prevent cracks in the cheesecake and ensures a creamy texture.
• Strawberry Jam: If you’re short on time, you can use high-quality strawberry jam or preserves for the swirl instead of making the sauce from scratch.
• Dark Chocolate: For an even richer, more intense chocolate flavor, use dark chocolate (70% cocoa) instead of semi-sweet.
• Storage: Store the Chocolate Strawberry Cheesecake, covered, in the refrigerator for up to 5 days.

Pairings

• Beverages: This rich cheesecake pairs wonderfully with a glass of robust coffee, a rich espresso, a dessert wine like a late-harvest Zinfandel or Port, or a glass of cold milk.
• Accompaniments: While delicious on its own, it can be served alongside a small scoop of vanilla bean ice cream or a fresh fruit salad to cut through the richness.

Quick Info

• Prep Time: 45 minutes
• Cook Time: 60-75 minutes
• Cooling & Chilling Time: 1 hour (oven) + 1-2 hours (room temp) + 6-8 hours (refrigerator)
• Total Time: Approximately 10-12 hours (mostly passive cooling/chilling)
• Servings: 12-16 slices
• Cuisine: American / Dessert