Description
This decadent Chocolate Strawberry Cheesecake features a rich chocolate cookie crumb crust, a smooth and creamy cream cheese filling blended with fresh strawberries and melted semi-sweet chocolate, and a luscious strawberry jam topping. Perfectly baked to a velvety texture, this cheesecake is a delightful treat combining the flavors of chocolate and fresh berries in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup fresh strawberries, chopped
- 4 oz semi-sweet chocolate, melted
Topping
- 1/2 cup strawberry jam
- Extra fresh strawberries for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: Combine the chocolate cookie crumbs and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer.
- Make Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and incorporate. Then add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until fully blended.
- Combine Ingredients: Gently fold the chopped fresh strawberries and melted semi-sweet chocolate into the cream cheese mixture, distributing them evenly without deflating the batter.
- Bake: Pour the batter over the prepared crust in the springform pan. Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and let it cool completely to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours to fully chill and set before serving.
- Top and Serve: Before serving, spread the strawberry jam evenly over the top of the chilled cheesecake. Garnish with extra fresh strawberries if desired to enhance appearance and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overmix the batter after adding eggs to avoid excess air that could cause cracks.
- Chilling the cheesecake for at least 4 hours or overnight yields the best texture and flavor.
- Use a water bath if preferred to minimize cracking during baking.
- For a richer chocolate flavor, use dark chocolate instead of semi-sweet if desired.
