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Decadent Chocolate Covered Strawberry Cheesecake Recipe with Easy Ganache Drip Tutorial

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A rich and luscious cheesecake combining the decadence of chocolate-covered strawberries with a silky ganache drip, perfect for celebrations or quiet nights.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 6 oz (170 g) semi-sweet chocolate chips or chopped chocolate
  • ½ cup heavy cream
  • 1 teaspoon unsalted butter
  • 1 pint fresh strawberries, washed and hulled
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and look like wet sand.
  2. Press crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  3. In a large bowl, beat softened cream cheese with sugar on medium speed until creamy and smooth, about 2-3 minutes. Scrape sides to avoid lumps.
  4. Add eggs one at a time, beating just until blended after each addition. Avoid overbeating.
  5. Mix in vanilla extract, sour cream, and flour until just combined. Batter should be silky and thick but pourable.
  6. Pour filling over cooled crust, smooth top with offset spatula, and tap pan gently to release air bubbles.
  7. Bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly.
  8. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to prevent cracking.
  9. Remove cheesecake, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  10. For ganache, heat heavy cream in a small saucepan until just simmering. Pour over chocolate and let sit 2 minutes.
  11. Stir ganache gently until smooth and glossy. Add butter and stir to combine.
  12. Let ganache cool until thick but pourable, about 10-15 minutes. Warm gently if too thick.
  13. Remove cheesecake from pan and place on serving plate.
  14. Drip ganache around edges with spoon or ladle, letting it cascade naturally. Pour remaining ganache in center and spread gently.
  15. Arrange fresh strawberries on top, whole or halved, and garnish with mint if desired.
  16. Refrigerate cheesecake for 30 minutes to set ganache before serving.

Notes

Use room temperature ingredients to avoid lumps and cracks. Avoid overmixing after adding eggs. Use oven door slightly open or water bath to prevent cracking. Adjust ganache consistency by chilling or warming as needed. Refrigerate cheesecake overnight for best flavor and texture.

Nutrition

Keywords: chocolate covered strawberry cheesecake, ganache drip cheesecake, easy cheesecake recipe, chocolate ganache, strawberry dessert, celebration dessert

Find it online: https://novanosh.com/decadent-chocolate-covered-strawberry-cheesecake-recipe-with-easy-ganache-drip-tutorial/