sixtic This Chocolate Strawberry Cheesecake combines a rich chocolate ganache with a creamy cheesecake filled with fresh strawberries and blackberries, all atop a crumbly chocolate crust.
Ingredients
For the Crust:
- 1 1/2 cups (180g) chocolate cookie crumbs (e.g., Oreos with filling removed)
- 1/4 cup (60g) unsalted butter, melted
For the Cheesecake:
- 24 oz (680g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- 1 cup (150g) fresh strawberries, chopped
- 1/2 cup (75g) fresh blackberries (optional)
For the Chocolate Ganache:
- 8 oz (225g) semi-sweet chocolate, chopped
- 3/4 cup (180ml) heavy cream
- 1 tablespoon (15g) unsalted butter
For Garnish:
- Fresh strawberries, halved
- Fresh blackberries
- Chocolate shards or shavings
Equipment
- 9-inch springform pan
- Mixing bowl
- Electric mixer
- Double boiler or microwave-safe bowl
- Offset spatula
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix chocolate cookie crumbs and melted butter until combined. Press evenly into the bottom of the pan.
- Bake for 10 minutes, then let cool while preparing the filling.
Step 2: Make the Cheesecake
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
- Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream.
- Gently fold in chopped strawberries and blackberries.
- Pour the mixture over the cooled crust. Bake for 45-50 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours.
Step 3: Prepare the Chocolate Ganache
- Heat heavy cream in a double boiler or microwave until just simmering. Remove from heat.
- Add chopped chocolate and butter, stirring until smooth and glossy. Let cool slightly.
Step 4: Assemble and Garnish
- Remove cheesecake from the pan. Pour ganache over the top, letting it drip down the sides.
- Arrange halved strawberries and blackberries on top. Sprinkle with chocolate shards.
- Chill for 1-2 hours to set the ganache. Slice and serve.
Cooking Tips
- Water Bath: For a smoother texture, bake the cheesecake in a water bath.
- Berries: Pat berries dry to avoid excess moisture in the filling.
- Storage: Keep refrigerated for up to 5 days or freeze for 1 month (without ganache for best results).
Nutritional Information (Per Serving, Approximate)
- Calories: 450
- Protein: 7g
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 2g
- Sodium: 250mg
Serving Suggestions
Pair with coffee or a glass of dessert wine. Serve as a standalone treat or with whipped cream.
Fun Fact
Cheesecake dates back to ancient Greece, but this chocolate-strawberry twist adds a modern, indulgent flair!
