How to Make a Flawless Chocolate Strawberry Cheesecake
Some flavors just belong together. Chocolate and strawberry is one of those classic pairings that never disappoints.
This recipe combines a rich, dark chocolate crust with a creamy, classic cheesecake filling. It’s all topped with fresh strawberries and a smooth chocolate ganache.
Making cheesecake can feel intimidating. Many recipes are complicated and leave room for error. This guide is different.
We’ll walk through every step, breaking it down into simple, manageable actions. The result is a stunning dessert that tastes as good as it looks.
What You’ll Need
For the Chocolate Crust:
- 2 cups chocolate wafer crumbs (about 40 cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 32 ounces (four 8-ounce packages) full-fat cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
For the Strawberry Topping & Ganache:
- 1 pound fresh strawberries, hulled and halved
- 4 ounces semi-sweet chocolate, finely chopped
- 1/2 cup heavy cream
Required Tools
- 9-inch springform pan
- Food processor or rolling pin
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Spatula
- Roasting pan (for the water bath)
- Small saucepan
- Whisk
Pro Tips for Success
From my experience, these are the small details that make a huge difference. Pay attention to these for a perfect cheesecake.
- Room Temperature is Non-Negotiable. I cannot stress this enough. If your cream cheese, eggs, and sour cream are even slightly cold, your batter will be lumpy. Set them on the counter for at least 2 hours before you begin. This is the secret to a silky-smooth texture.
- Don’t Overmix the Eggs. Mix the cream cheese and sugar until it’s very smooth. But once you add the eggs, mix on low speed just until they are incorporated. Overmixing eggs adds too much air, which causes the cheesecake to puff up in the oven and then crack as it cools.
- Embrace the Water Bath. A water bath (or bain-marie) sounds fussy, but it’s essential for a crack-free cheesecake. The steam creates a humid environment, allowing the cheesecake to cook gently and evenly. It prevents the top from drying out and cracking.
- Cool It Slowly. Abrupt temperature changes also cause cracks. Once the baking time is up, turn the oven off, crack the door open, and let the cheesecake cool in the oven for one hour. This gradual cooling process helps it set perfectly.
How to Make Chocolate Strawberry Cheesecake
Part 1: The Chocolate Crust
Step 1: Preheat your oven to 350°F (175°C). Wrap the outside of your 9-inch springform pan with a large, heavy-duty piece of aluminum foil. This will waterproof it for the water bath later.
Step 2: In a food processor, pulse the chocolate wafers until they form fine crumbs. If you don’t have one, place them in a zip-top bag and crush them with a rolling pin.
Step 3: Transfer the crumbs to a medium bowl. Add the granulated sugar and melted butter. Mix with a fork until all the crumbs are moistened, like wet sand.
Step 4: Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Use the bottom of a glass to pack it down tightly.
Step 5: Bake for 10 minutes. Remove from the oven and set on a wire rack to cool completely while you prepare the filling.
Part 2: The Creamy Filling
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until completely smooth. Scrape down the sides and bottom of the bowl often.
Step 2: Add the granulated sugar and beat until smooth and creamy, about 2 minutes. Add the flour and mix just until combined.
Step 3: With the mixer on low speed, add the eggs one at a time, mixing until just incorporated after each addition. Do not overmix.
Step 4: Gently stir in the room temperature sour cream and vanilla extract. The final batter should be smooth, thick, and uniform.
Step 5: Pour the filling over the cooled crust and spread it into an even layer.
Part 3: Baking and Cooling
Step 1: Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Step 2: Carefully transfer the entire setup to the oven. Bake at 350°F (175°C) for 60-70 minutes.
Step 3: The cheesecake is done when the outer edges are set, but the center 2-3 inches still has a slight jiggle. It will continue to set as it cools.
Step 4: Turn off the oven and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
Step 5: Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan. Let it cool completely on a wire rack at room temperature.
Step 6: Once cool, cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This chilling period is crucial for the flavor and texture to fully develop.
Part 4: The Topping
Step 1: Prepare the ganache just before serving. Place the finely chopped chocolate in a heatproof bowl.
Step 2: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
Step 3: Pour the hot cream over the chopped chocolate. Let it sit, untouched, for 5 minutes. This allows the heat to gently melt the chocolate.
Step 4: Whisk the mixture slowly until it becomes a smooth, glossy ganache.
Step 5: Arrange the fresh strawberry halves on top of the chilled cheesecake. Drizzle the warm chocolate ganache over the strawberries.
Substitutions and Variations
This recipe is a great base. You can adjust it based on what you have or your dietary needs.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Chocolate Wafers | Graham Crackers or Oreo Cookies | If using Oreos, you may not need added sugar. |
| All-Purpose Flour | Gluten-Free All-Purpose Blend | Use a 1-to-1 baking blend for best results. |
| Sour Cream | Full-fat Greek Yogurt | This adds a similar tang and creaminess. |
| Strawberries | Raspberries, Blueberries, or Cherries | Any fresh berry will complement the chocolate. |
Dietary Swaps, Nutrition, and Pairings
Here is some information to help you fit this recipe into your lifestyle.
Nutritional Snapshot
This is an estimate per serving, assuming the cheesecake is cut into 12 slices. Actual values may vary.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550 kcal |
| Fat | 40g |
| Carbohydrates | 45g |
| Protein | 8g |
Adapting for Diets
- Lower-Fat: Use Neufchâtel cheese instead of full-fat cream cheese and light sour cream. The texture will be slightly less rich but still delicious.
- Gluten-Free: Use gluten-free chocolate cookies for the crust and a 1-to-1 gluten-free flour blend in the filling.
Meal Pairing Suggestions
This is a rich dessert, so it’s best served after a lighter meal. Think of a simple grilled chicken or fish with a fresh green salad. It’s also a perfect standalone treat with a cup of coffee or a glass of milk.
Make-Ahead and Storage Tips
Proper planning can make this recipe even easier.
- Make-Ahead: The cheesecake must be made at least one day ahead to allow for proper chilling. You can make it up to 3 days in advance and keep it covered in the refrigerator.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. The crust may soften slightly over time.
- Freezing: Cheesecake freezes exceptionally well. You can freeze the whole cheesecake or individual slices. Wrap it tightly in plastic wrap, then a layer of aluminum foil. It will keep for up to 2 months. Thaw it overnight in the refrigerator before serving.
Frequently Asked Questions
Q1. Why did my cheesecake crack?
Ans: This is the most common issue. It’s usually caused by overmixing the batter (especially after adding eggs), not using a water bath, or cooling the cheesecake too quickly. Follow the cooling instructions carefully to prevent this.
Q2. Can I use frozen strawberries?
Ans: For the topping, fresh strawberries are best for texture and appearance. If you must use frozen, thaw them completely and pat them very dry with paper towels to remove excess moisture. They will be softer than fresh berries.
Q3. The recipe says to use foil to wrap the pan. Is that really necessary?
Ans: Yes, it is. Springform pans are not 100% leak-proof. The foil creates a waterproof barrier to prevent water from the water bath from seeping into your crust and making it soggy.
Q4. How do I know for sure when the cheesecake is done baking?
Ans: The “jiggle test” is the best indicator. The outer 2-3 inches of the cheesecake should look firm and set. The very center should still wobble like gelatin when you gently nudge the pan. It will firm up completely as it cools and chills.
Wrapping Up
You now have a complete, step-by-step guide to creating a truly impressive Chocolate Strawberry Cheesecake.
The process requires patience, but the steps themselves are simple. Trust the process, especially the cooling and chilling times, and you’ll be rewarded with a perfect dessert.
I encourage you to try it. When you do, please come back and leave a comment below. Share your experience, your variations, or any questions you might have.
