Chocolate Strawberry Cheesecake Recipe
Ingredients
Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
Strawberry Topping:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tsp cornstarch
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the chocolate graham cracker crumbs, sugar, cocoa powder, and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth. Add the sugar and cocoa powder, and beat until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Stir in the sour cream until smooth.
- Fold in the melted chocolate until fully incorporated.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
- Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours, preferably overnight.
- Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, sugar, water, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries release their juices and the mixture begins to boil.
- In a small bowl, dissolve the cornstarch in a tablespoon of water, then add it to the strawberry mixture.
- Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
- Remove from heat and let cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
- Spoon the cooled strawberry topping over the cheesecake.
- Serve and Enjoy:
- Slice the cheesecake with a clean, sharp knife, wiping the blade between cuts.
- Serve and enjoy your delicious chocolate strawberry cheesecake!
Tips:
- Ensure all ingredients are at room temperature before mixing to avoid lumps in the batter.
- For a smoother cheesecake, avoid overbeating the batter.
- To prevent cracks, do not open the oven door during baking.
Enjoy your delicious homemade Chocolate Strawberry Cheesecake!