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Chocolate Strawberry Cheesecake

This Chocolate Strawberry Cheesecake is a show-stopping dessert with a rich chocolate cookie crust, creamy strawberry-infused cheesecake filling, and a silky chocolate ganache topping adorned with fresh strawberries.
Print Recipe
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Cooling & Chilling Time 10 hours
Total Time 11 hours 50 minutes
Servings 12

Ingredients
  

Crust:

  • 9 ounces chocolate wafer cookies crushed
  • 5 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • Cooking spray

Cheesecake Filling:

  • 1 cup chopped fresh strawberries
  • 40 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 drops pink gel food coloring optional

Ganache Topping:

  • 1 cup heavy cream
  • 4 ounces semisweet chocolate finely chopped
  • 4 ounces bittersweet chocolate finely chopped
  • 10 fresh strawberries whole and halved, for garnish

Instructions
 

  • Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan with cooking spray. Wrap the outside with a double layer of heavy-duty foil.
  • Combine cookie crumbs, melted butter, and sugar. Press onto the bottom and 1 inch up the sides of the pan. Bake for 7–8 minutes. Cool completely.
  • Puree strawberries until smooth. Set aside.
  • Beat cream cheese until creamy. Add sugar and flour, mixing until smooth.
  • Beat in eggs one at a time, followed by egg yolks. Mix in strawberry puree, vanilla, lemon zest, and lemon juice. Stir in food coloring if using.
  • Pour batter into cooled crust. Place pan in a roasting pan; add hot water halfway up the sides.
  • Bake 1 hour 10 minutes to 1 hour 20 minutes, until the center is almost set. Turn off oven and leave cheesecake inside for 15 minutes.
  • Remove from oven. Run a knife around the edge. Cool completely, then chill 8–24 hours.
  • For ganache: Heat cream until just simmering. Pour over chopped chocolate. Let stand 1 minute, then whisk smooth. Cool slightly.
  • Dip a few strawberries in ganache and chill until set.
  • Remove cheesecake from pan. Pour ganache over the top, spreading to edges. Chill 1 hour.
  • Garnish with dipped and fresh strawberries.

Notes

  • Use room temperature cream cheese for the smoothest filling.
  • A water bath helps prevent cracks.
  • Make a day ahead for easier serving and better flavor development.