chocolate and strawberry cheesecake recipe

Written BySheba G Updated On
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The Best chocolate and strawberry cheesecake recipe

I’m so excited to share with you my favorite chocolate and strawberry cheesecake recipe. I’ve been making this dessert for years, and it’s always a hit with my family and friends.

The combination of rich, velvety chocolate and sweet, juicy strawberries is pure perfection. Plus, the cheesecake is so easy to make, even my kids can help me in the kitchen!

We love serving it at family gatherings and special occasions, and it’s also a great dessert to make for a quick weeknight treat. My kids are always asking for seconds (and sometimes even thirds!)

, and I love that I can serve it with a clear conscience knowing that it’s made with wholesome ingredients. The best part?

It’s actually pretty good for you too – the strawberries add a burst of antioxidants, while the chocolate provides a boost of flavonoids. So go ahead, indulge in this delicious dessert and know that you’re treating yourself to more than just a tasty treat.

Chocolate and Strawberry Cheesecake

4.9 from 1737 votes

A decadent cheesecake with a rich chocolate crust and a creamy strawberry filling. Perfect for special occasions or a sweet indulgence.

Prep Time25 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 25 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1/2 cup heavy cream
1/2 cup strawberry puree
1/2 cup semisweet chocolate chips

For the Strawberry Topping

1 1/2 cups fresh strawberries, sliced
2 tbsp granulated sugar
1 tbsp lemon juice

👨‍🍳Directions

1Preheat oven to 325°F.
2In a medium bowl, combine chocolate cookie crumbs and melted butter.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 10 minutes, then remove from oven and let it cool.
5In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
6Add vanilla extract and mix well.
7Add eggs one at a time, beating well after each addition.
8Stir in heavy cream and strawberry puree until just combined.
9Fold in chocolate chips.
10Pour the cheesecake filling over the cooled crust.
11Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches about halfway up the sides of the pan.
12Bake for 60-70 minutes, or until the edges are set and the center still jiggles slightly.
13Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for another hour.
14Remove the cheesecake from the oven and let it cool completely on a wire rack.
15Once cooled, refrigerate for at least 4 hours or overnight.
16For the strawberry topping, in a small saucepan, combine sliced strawberries, sugar, and lemon juice.
17Cook over medium heat until the strawberries break down and release their juices.
18Let it cool to room temperature before using.
19Before serving, spread the strawberry topping evenly over the cheesecake.
20Slice and serve chilled.
21Enjoy the rich, creamy, and fruity combination of flavors and textures.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Oven
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 150mg🧂Sodium: 500mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 8g

📝Notes

Tips: Use room temperature ingredients for a smoother filling. You can adjust the amount of strawberry puree to taste.

Watch Video Of How Chocolate and Strawberry Cheesecake Works

This chocolate and strawberry cheesecake recipe is a true showstopper – perfect for special occasions or just a regular Tuesday night dinner. One thing I love about this recipe is how versatile it is – you can serve it on its own or with whipped cream or vanilla ice cream.

My family loves that we can easily make individual servings by cutting the cake into slices or squares before serving. And as an added bonus, this recipe makes excellent leftovers – simply store any leftover slices in an airtight container in the fridge for up to 3 days.

❓ Frequently Asked Questions About Chocolate and Strawberry Cheesecake

Q: What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa solids. This will give your cheesecake a deep, rich flavor that’s not too sweet. You can also use milk chocolate if you prefer, but keep in mind that it will have a sweeter taste.

Q: Can I use fresh strawberries instead of frozen?

Yes, you can definitely use fresh strawberries instead of frozen! Just be sure to adjust the amount of sugar in the recipe accordingly, as fresh strawberries are naturally sweeter than frozen ones.

Q: Do I need to chill the cheesecake before serving?

Absolutely! Chilling the cheesecake in the fridge for at least 4 hours or overnight will allow it to set properly and make it easier to slice.

Q: Can I make this recipe in advance?

You can make the cheesecake up to 24 hours in advance and store it in the fridge until you’re ready to serve it. Just be sure to let it come to room temperature before serving.

Q: How do I prevent the cheesecake from cracking?

To prevent the cheesecake from cracking, make sure to mix your batter well and don’t overmix it. Also, avoid opening the oven door too often during baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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