Chocolate-Dipped Strawberry Cheesecake

There’s something undeniably magical about the combination of chocolate and strawberries. Now, imagine that luscious pairing infused into a rich, creamy cheesecake with a buttery crust—pure dessert bliss! This Chocolate-Dipped Strawberry Cheesecake is the perfect treat for special occasions, romantic dinners, or when you simply want to indulge in something decadent.

this RECIPE FOR LATER

Inspired by the classic chocolate-covered strawberries, this cheesecake brings together the best of both worlds: a velvety, strawberry-infused cheesecake with a crisp chocolate shell. Every bite is an explosion of flavors, from the sweet and slightly tangy strawberry filling to the deep, bittersweet crunch of chocolate on top. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will leave you with a show-stopping dessert.

So, grab your mixing bowls and let’s dive into this delightful creation!

Why You’ll Love This Recipe

• Perfect for Any Occasion – Whether it’s Valentine’s Day, a birthday, or just a regular Tuesday, this cheesecake feels special and indulgent.
• Rich and Creamy Texture – The smooth and luscious cheesecake filling melts in your mouth with every bite.
• Irresistible Chocolate Shell – A thin layer of chocolate coats the top, giving you a satisfying crunch that pairs beautifully with the creamy cheesecake.
• Fresh Strawberry Flavor – The fresh strawberries add a natural sweetness and a pop of fruity freshness.
• Make-Ahead Friendly – Cheesecakes need time to chill, making this a great dessert to prepare in advance.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Strawberry Cheesecake Filling:

• 1 cup fresh strawberries, hulled and chopped
• 2 tablespoons granulated sugar
• 2 teaspoons lemon juice
• 16 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Chocolate Topping:

• 1 cup semi-sweet chocolate chips
• 2 tablespoons coconut oil or vegetable shortening

How to Make Chocolate-Dipped Strawberry Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the pan, making sure it’s even. Use the bottom of a glass or measuring cup to help press it down.

Bake the crust for about 8-10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Strawberry Puree

In a small saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice. Stir occasionally, letting the strawberries release their juices. Cook for about 5-7 minutes until the mixture thickens slightly.

Remove from heat and use a fork or an immersion blender to puree the strawberries until smooth. Let the puree cool to room temperature.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and fluffy. Add the eggs one at a time, mixing on low speed to avoid overbeating. Then, mix in the vanilla extract, sour cream, and cooled strawberry puree, stirring until fully combined.

Pour the batter over the cooled crust and smooth the top with a spatula.

Step 4: Bake the Cheesecake

Place the springform pan in a larger baking dish and pour hot water into the dish, about an inch up the sides. This water bath helps prevent cracks and keeps the cheesecake extra creamy.

Bake at 325°F (163°C) for 50-55 minutes, or until the center is slightly jiggly but set. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for about an hour.

Afterward, transfer it to the refrigerator and chill for at least 4 hours (preferably overnight) before adding the chocolate topping.

Step 5: Make the Chocolate Topping

Once the cheesecake is fully chilled, prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable shortening). Microwave in 30-second intervals, stirring in between, until smooth and melted.

Let the chocolate cool slightly, then pour it over the cheesecake, spreading it evenly with a spatula. The cold cheesecake will cause the chocolate to harden into a crisp shell within a few minutes.

For a decorative touch, garnish with fresh strawberries before serving!

Helpful Tips

• Use Room Temperature Ingredients – Let the cream cheese, eggs, and sour cream sit at room temperature before mixing to ensure a smooth, lump-free batter.
• Don’t Skip the Water Bath – It may seem like an extra step, but baking the cheesecake in a water bath prevents cracks and gives it a creamy texture.
• Chill Completely Before Serving – Cheesecake tastes best when fully chilled, so resist the urge to cut into it too soon!
• Sharp Knife for Clean Slices – Run a sharp knife under hot water, wipe it dry, and then slice the cheesecake for perfect, clean slices.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: 5 hours 15 minutes
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• For a More Intense Strawberry Flavor: If you want a stronger strawberry taste, you can add an extra ¼ cup of strawberry puree to the cheesecake batter. Just be sure to strain out any seeds for a smoother texture.
• Alternative Crust Options: While graham cracker crust is a classic choice, you can also use crushed chocolate cookies or vanilla wafers for a different flavor twist.
• No Springform Pan? If you don’t have a springform pan, you can use a deep 9-inch pie dish instead. Just note that slicing and serving might be a bit trickier.
• Preventing Chocolate from Cracking: If you want a slightly softer chocolate topping, add an extra tablespoon of coconut oil to keep it from hardening too much.
• Room Temperature Ingredients: Bringing all your ingredients (especially cream cheese, eggs, and sour cream) to room temperature before mixing helps create a smooth batter without lumps.
• For Clean Chocolate Slices: When cutting through the hardened chocolate topping, use a sharp knife dipped in hot water. This helps the knife glide through without cracking the chocolate unevenly.
• Decorating Ideas: For an extra fancy touch, drizzle melted white chocolate over the top or garnish with chocolate-covered strawberries.

Storage Instructions

Refrigerator:

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Freezer:

For longer storage, freeze the cheesecake (without the chocolate topping) by wrapping it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before adding the chocolate topping and serving.

Frequently Asked Questions

Can I Use Frozen Strawberries?

Yes! If using frozen strawberries, thaw them first and drain any excess liquid before making the puree.

Do I Have to Use a Water Bath?

While you can bake the cheesecake without a water bath, it helps prevent cracks and ensures a smooth texture. If you skip it, the cheesecake may still taste great but might have a slightly different consistency.

Can I Make This Cheesecake in Advance?

Absolutely! This cheesecake actually tastes better the next day. Make it up to 2 days ahead and store it in the refrigerator before serving.

Related Recipes

If you loved this Chocolate-Dipped Strawberry Cheesecake, here are a few other desserts you might enjoy:

• Decadent Strawberry Lava Cakes

Conclusion

This Chocolate-Dipped Strawberry Cheesecake is the ultimate combination of elegance and indulgence. The smooth, creamy strawberry filling paired with a crisp chocolate shell makes it a standout dessert for any occasion. Whether you’re making it for a special celebration or just treating yourself, this recipe is sure to impress.

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