Strawberry Chocolate Cheesecake

Tangy and creamy cheesecake full of juicy strawberries, chocolatey graham cracker crust, chocolate cover strawberries and drizzled with ganache.

This recipe was requested by nephew, who's 11th birthday is coming up, he asked for a cheesecake as his birthday cake and he loves strawberries especially chocolate covered strawberries.

So I put two together and created this recipe, strawberry chocolate cheesecake. My nephew is excited and already has thanked me for the cheesecake before I made it.

I would make the cheesecake I used frozen strawberries because they would give me some of the strawberry juice and softer than fresh.

Other recipes you may like
Strawberry Lemon Sugar Cookies
Banana Split Loaf Cake
Lemon Lime Sugar Cookie Bars

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Strawberry Chocolate Cheesecake 

Time:

Prep: 20 minutes
Baking: 70 to 80 minutes
Chilling: 12 to 24 hours

Ingredients

Strawberry Cheesecake filling
24 ozs (3 bricks) Cream Cheese, room temperature
1/2 cup Sour Cream
1 1/2 cups Sugar
16 ozs Frozen Strawberries, thawed
1 tablespoons Pure Vanilla Extract
1 teaspoon Fine Sea Salt
3 eggs, room temperature

Chocolate Crust
2 cups Chocolate Graham Crackers Crumbs, about 1 1/2 sleeves
1/4 cup Granulated Sugar
1/2 cup Unsalted Butter, melted and cooled
Pinch of Fine Sea Salt

Chocolate Ganache
1/2 cup Milk Chocolate Chips
1/2 cup Heavy Cream or Heavy Whipping Cream


1. Preheat oven to 350 degrees. Crust graham crackers to a fine crumb. Combine 1/4 cup of sugar and pinch of salt. Add slightly cooled butter to the crumbs then add to a 9 inch Springform pan. Even out the crumbs all over and bake for 5 minutes. Let cool for 5 minutes.
2. In a large bowl, cream together cream cheese, sour cream, sugar, vanilla extract, salt until for 1 to 2 minutes. Lower the speed of your mix and add in eggs one at a time. Fold in frozen strawberries with the juice and lightly mash.
3. Add cheesecake batter to cooled crust. Place pan into a Dutchoven or lasagna pan then add hot water to the pan 2 inch up the pan, making sure not to get any water into the cheesecake.
4. Lower the temperature of the oven to 300 degrees and bake cheesecake for 70 to 80 minutes. Turn off oven and let sit for 1 hour with the oven door closed, do not open the door.  After 1 hour, open the door slightly and let it sit for another 1 hour. Remove from the oven and let it cool to room temperature about 3 to 4 hours then cover and chill for 12 to 24 hours but the longer the better.
5. At least one to two hours before serving, dip strawberries into chocolate and coconut oil mixture. Place on top and let set. For ganache, heat cream until barely boiling. Add to chocolate chips and let sit for 2 to 3 minutes. Whisk until thick and let cool for 10 minutes. Drizzle over cheesecake and let set until serving.
6. Keep the cheesecake cover and store in the fridge for 3 to 4 days.

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