Chocolate Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake: A Decadent Fusion of Flavors

The Chocolate Covered Strawberry Cheesecake is a luxurious dessert that marries the creamy richness of classic cheesecake with the fruity elegance of fresh strawberries and the indulgent allure of chocolate. This dessert is not only a feast for the taste buds but also a visual masterpiece, often served at celebrations, romantic dinners, or as a show-stopping centerpiece at gatherings. Its layers of flavor and texture make it a modern twist on two beloved treats—chocolate-covered strawberries and New York-style cheesecake.

The History of Chocolate Covered Strawberry Cheesecake

While cheesecake has ancient origins dating back to Greece (where it was served to athletes during the first Olympic games in 776 BC), the version we know today evolved through European adaptations and eventually became iconic in American cuisine, particularly in New York. The addition of fruit toppings like strawberries began gaining popularity in the mid-20th century, inspired by seasonal freshness and aesthetic appeal.

Chocolate-covered strawberries, on the other hand, emerged in the late 1960s when a chocolatier named Lorraine Lorusso created them for her father’s candy shop in California. Their popularity soared due to their romantic connotations and elegant presentation. Combining these two delights into one dessert—Chocolate Covered Strawberry Cheesecake—was an inevitable evolution driven by the desire for richer, more complex desserts. This fusion likely gained traction in the 1990s and 2000s as bakers experimented with gourmet twists on traditional recipes, culminating in this luscious hybrid now found in bakeries, restaurants, and home kitchens worldwide.

Ingredients Breakdown: What Makes This Dessert So Irresistible?

The magic of Chocolate Covered Strawberry Cheesecake lies in its balance of textures and flavors. Each ingredient plays a critical role in creating a harmonious dessert experience:

• Cream Cheese: The foundation of any great cheesecake, full-fat cream cheese provides a rich, velvety texture and tangy depth that balances sweetness.
• Heavy Cream or Sour Cream: Adds moisture and silkiness while enhancing the creamy consistency.
• Granulated Sugar: Sweetens the filling without overpowering the natural tartness of the fruit.
• Eggs: Act as a binder and give the cheesecake structure, helping it set properly during baking.
• Vanilla Extract: Enhances overall flavor and adds warmth to the creamy base.
• Graham Cracker Crust: Provides a buttery, slightly sweet crunch that contrasts beautifully with the smooth filling.
• Fresh Strawberries: Offer juicy bursts of acidity and color, typically used both within the filling and as a topping.
• Dark or Semi-Sweet Chocolate: Used for drizzling or dipping, it brings deep cocoa notes that elevate the sweetness of the strawberries.
• Butter (for crust): Binds the graham cracker crumbs together and adds richness.
• Lemon Juice: Brightens the flavor profile and cuts through the fat content for a well-rounded bite.

Optional additions may include a splash of liqueur (like Chambord or Grand Marnier), whipped cream garnish, or even a layer of ganache for extra decadence.

Step-by-Step Recipe: How to Make Chocolate Covered Strawberry Cheesecake at Home

Creating this dessert from scratch is easier than you might think—with attention to detail, you can achieve bakery-quality results in your own kitchen.

Preparation Time:

30 minutes (plus chilling time)

Baking Time:

50–60 minutes

Total Time:

8 hours (including refrigeration)

Servings:

12 slices

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 4 (8 oz) packages full-fat cream cheese, softened
• 1 ½ cups granulated sugar
• 1 cup sour cream (or heavy whipping cream)
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• ½ cup strawberry puree (from fresh or frozen strawberries)

For the Strawberry Topping:

• 1 pint fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon lemon juice

For the Chocolate Drizzle:

• ½ cup semi-sweet or dark chocolate chips
• 1 tablespoon coconut oil or vegetable shortening (optional, for smoother drizzle)

Garnishes (optional):

• Whipped cream
• Chocolate shavings
• Whole chocolate-dipped strawberries

Directions:

1. Prepare the Crust: Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and vanilla. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a glass or measuring cup to compact it evenly. Bake for 10 minutes, then remove and let cool completely while preparing the filling.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Gradually add sugar and continue beating until fully incorporated. Scrape down the sides of the bowl.
3. Add sour cream, flour, lemon juice, and vanilla. Beat on low speed just until combined. Add eggs one at a time, mixing gently after each addition. Do not overmix—this prevents cracks from forming during baking.
4. In a small bowl, blend fresh strawberries into a smooth puree using a blender or food processor. Stir ½ cup of this puree into the cheesecake batter until uniformly pink. Pour the mixture over the cooled crust and smooth the top with a spatula.
5. Bake the Cheesecake: Place the springform pan on a large sheet of aluminum foil and wrap tightly around the outside to prevent water leakage (important if using a water bath). For best results, place the pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform (this creates a gentle, even heat).
6. Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside for 1 hour. This gradual cooling helps prevent cracking.
7. Remove from oven and water bath. Run a knife around the edge to loosen, but leave in the pan. Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set.
8. Prepare the Strawberry Topping: While the cheesecake chills, make the glaze. In a small saucepan, combine sliced strawberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy (about 8–10 minutes). Let cool completely before spreading over the chilled cheesecake.
9. Melt the Chocolate: In a microwave-safe bowl, heat chocolate chips and coconut oil in 20-second intervals, stirring between each, until smooth and fluid. Alternatively, use a double boiler.
10. Assemble the Final Touches: Once the cheesecake is cold and the strawberry topping is cool, spread the glazed strawberries evenly over the top. Drizzle melted chocolate in zigzag patterns across the surface. You can also dip whole strawberries in chocolate beforehand and place them decoratively around the edge.
11. Chill again for 30 minutes to set the chocolate. Garnish with whipped cream, chocolate shavings, or additional berries if desired.
12. Serve: Carefully release the springform pan. Slice with a sharp, warm knife (dip in hot water and wipe dry between cuts) for clean pieces. Serve chilled.

Tips for Perfect Chocolate Covered Strawberry Cheesecake Every Time

• Use Room Temperature Ingredients: Cold cream cheese and eggs lead to lumpy batter. Allow them to sit out for at least 1 hour before mixing.
• Avoid Overmixing: Once eggs are added, mix only until just combined. Excess air incorporation can cause cracking.
• Water Bath is Key: Prevents drying and ensures even baking. Wrap the pan well with heavy-duty foil or use a slow cooker liner for extra protection.
• Cool Gradually: Sudden temperature changes cause cracks. Letting the cake cool in the turned-off oven with the door ajar minimizes stress on the structure.
• Strawberry Puree Consistency: Strain seeds if desired for a smoother texture. Avoid using store-bought jam unless unsweetened—it can make the filling too sweet or gelatinous.
• Chill Thoroughly: Never rush refrigeration. An under-chilled cheesecake will be too soft to slice cleanly.
• Sharp Knife Technique: Heat your knife under hot water, dry it completely, and slice smoothly for clean edges.
• Freeze for Storage: This cheesecake freezes beautifully. Wrap tightly in plastic and foil; thaw overnight in the fridge before serving.

Variations and Customizations: Make It Your Own

This recipe is highly adaptable depending on dietary needs, flavor preferences, or seasonal availability:

• Oreo Crust Variation: Replace graham crackers with crushed Oreos for a chocolate cookie base that pairs perfectly with the strawberry-chocolate combo.
• Gluten-Free Option: Use gluten-free graham crackers or almond flour crust (mix 1 ½ cups almond flour, 3 tbsp sugar, ¼ cup melted butter).
• Dairy-Free/Vegan Version: Substitute cream cheese with cashew cream or vegan cream cheese, use coconut cream instead of sour cream, and opt for plant-based chocolate.
• Flavor Twists: Add a swirl of raspberry coulis, espresso powder, or white chocolate ribbons before baking.
• Fruit Swaps: Try raspberries, blueberries, or peaches instead of strawberries for different seasonal flair.
• Mini Cheesecakes: Prepare in mason jars or muffin tins for individual servings—perfect for parties!
• Alcohol Infusion: Add 1–2 tablespoons of strawberry liqueur, Kahlua, or amaretto to the filling for adult-only indulgence.
• No-Bake Version: Combine melted white chocolate with cream cheese, fold in whipped cream, and chill in a pre-made crust. Top with glazed strawberries and chocolate drizzle.

Health Considerations and Nutritional Value

While undeniably delicious, Chocolate Covered Strawberry Cheesecake is a high-calorie dessert best enjoyed in moderation. Here’s a general nutritional breakdown per serving (1/12th of the cake):

• Calories: ~450–550 kcal
• Total Fat: 30–35g (mostly saturated from cream cheese, butter, and chocolate)
• Carbohydrates: 40–45g (including 30–35g sugars)
• Protein: 8–10g
• Cholesterol: ~100mg
• Sodium: ~350–400mg

Health Notes:

• High in Saturated Fat: Due to dairy and butter content. Opt for reduced-fat cream cheese and dark chocolate (70%+ cocoa) to lower fat slightly.
• Sugar Content: Significant from crust, filling, and topping. Consider using natural sweeteners like maple syrup or monk fruit, though texture may vary.
• Calcium & Protein: Cream cheese and eggs provide some nutrients, making it more substantial than many desserts.
• Fruit Benefits: Strawberries contribute vitamin C, fiber, and antioxidants—especially beneficial when used fresh and minimally processed.
• Dietary Restrictions: Not suitable for lactose-intolerant, vegan, or low-fat diets without substitutions.

To make it healthier, consider smaller portion sizes, adding chia seeds to the crust for fiber, or serving with Greek yogurt instead of whipped cream.

Frequently Asked Questions (FAQ)

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This dessert actually improves with time. Prepare it 1–2 days in advance and store covered in the refrigerator. Add the chocolate drizzle no more than 6 hours before serving to maintain shine.

Q: Why did my cheesecake crack?
A: Cracks usually result from overmixing, rapid cooling, or too-high oven temperatures. Using a water bath and gradual cooling reduces this risk. If cracks appear, cover them with the strawberry topping—they’ll be hidden!

Q: Can I freeze Chocolate Covered Strawberry Cheesecake?
A: Yes! Freeze unbaked or baked cheesecake (without toppings) for up to 2 months. Thaw in the fridge overnight, then add fresh strawberry glaze and chocolate drizzle.

Q: How do I store leftovers?
A: Keep covered in the refrigerator for up to 5 days. The texture remains best within the first 3 days.

Q: Can I use frozen strawberries?
A: Yes, but thaw and drain excess liquid before pureeing or cooking into the glaze to avoid a watery filling or topping.

Q: Is a water bath really necessary?
A: While not mandatory, it significantly improves texture by preventing dryness and cracking. If skipping, place a pan of water on the rack below the cheesecake.

Q: Can I make this without eggs?
A: Traditional structure relies on eggs. For eggless versions, try agar-agar or commercial egg replacers, but expect a softer, less stable result.

Q: Can I use milk chocolate instead of dark?
A: Yes, but milk chocolate is sweeter and softer. For better drizzling consistency, mix with ½ tsp shortening.

Summary

The Chocolate Covered Strawberry Cheesecake is a sumptuous dessert that blends the creamy luxury of cheesecake with the bright freshness of strawberries and the indulgent richness of chocolate. Perfect for special occasions or as a heartfelt homemade treat, it’s a dessert that delights the senses and impresses every palate.