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Chocolate Strawberry Cheesecake
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Chocolate Strawberry Cheesecake

Indulge in this Chocolate Strawberry Cheesecake, an easy recipe blending creamy chocolate with fresh strawberries. Perfect for any dessert lover!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Category: Dessert
Kitchen: American
Keyword: Air Fry Chocolate Chip Cookies, chicken stirfry easy recipe, Chocolate Chip Cookies In Air Fryer, comfort food recipes, easy recipes, sweet recipes easy indian sweets recipes
Servings: 12
Author: Dorothy

Ingredients

For the Crust

  • 2 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Topping

  • 1 1/2 cups fresh strawberries, sliced
  • 1/2 cup chocolate ganache or melted chocolate

Instructions

Prepare the Crust

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a bowl, mix chocolate cookie crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.

Make the Filling

  1. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  2. Add cocoa powder and mix well.
  3. Incorporate eggs one at a time, beating after each addition. Stir in vanilla extract and sour cream until fully combined.
  4. Pour the filling over the prepared crust and smooth the top.

Bake the Cheesecake

  1. Bake in the preheated oven for 45 minutes or until the center is set but slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

Add the Topping

  1. Once cooled, top the cheesecake with sliced strawberries and drizzle with chocolate ganache.
  2. Chill in the refrigerator for at least 4 hours before serving.

Notes

For a twist, use dark chocolate for the ganache to enhance the richness. Store leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake pairs beautifully with a dollop of whipped cream.