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Chocolate Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake

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Prep: 30 minutes
Bake: 55 minutes
Chill Time: 8 hours

Ingredients

Brownie Crust

  • 70 g AP Flour
  • 42 g Dutch process cocoa powder
  • ½ cup Unsalted butter
  • 1 tbsp Neutral oil Vegetable, canola
  • 2 large Eggs room temperature
  • 1 pinch kosher salt
  • 100 g Granulated sugar
  • 100 g Dark brown sugar
  • 2 tsp Vanilla

Cheesecake

  • 24 oz Cream cheese room temperature
  • 3 large Eggs room temperature
  • 200 g Granulated sugar
  • 1 tbsp Cornstarch
  • ½ cup Heavy cream
  • 1 oz Freeze dried strawberries Ground into powder

Chocolate Ganache

  • 4 oz Semi-sweet chocolate
  • 4 oz Heavy cream

Instructions

Crust

  • Preheat oven to 350°F. Grease and line a 9x9 pan with parchment paper, leaving enough overhang so you will have some to grasp to pull the cheesecake out of the pan.
  • Melt butter in a double boiler (or glass bowl over a sauce pan of simmering water), adding in cocoa and sugar once melted. Stir until smooth.
  • Remove from heat, whisk for one minute, add in oil, vanilla and eggs, whisking for another minute.
  • Sift in flour and add salt, gently folding into the batter until just combined. q
  • Pour batter into prepared pan, and bake for about 12-15 minutes. Brownies will NOT be done, but the top will be set and no longer wet if you touch it.
  • Reduce oven temperature to 325°F

Cheesecake

  • In bowl of stand mixer, with paddle attached, mix together sugar and cornstarch.
  • Once combined add in cream cheese and mix for about 4-5 minutes. Halfway through, scrape the bottom of the bowl with a spatula to make sure all cream cheese is being incorporated. Cream cheese should be silky smooth with no lumps.
  • Add freeze dried strawberries to batter and mix to incorporate. Strawberries should be a fine powder when adding to batter, however some strawberry seeds may be seen - which is fine.
  • Add in eggs, one at a time making sure one is fully mixed in before adding the next.
  • Pour heavy cream into batter and mix for about 30 seconds,
  • Pour batter onto brownie crust, and place in the oven. Bake for about 40-50 minutes. The edges will be set but the center will still jiggle.
  • Turn off oven, leaving cheesecake inside and crack oven open a few inches and let sit for 1 hour.
  • After an hour, remove cheesecake and let chill in refrigerator overnight.
  • The next day, remove cheesecake from pan and cut into bars.

Chocolate Ganache

  • Break up chocolate into small pieces and place in a glass bowl or measuring cup.
  • Heat 4 ounces of cream until steaming, and pour over chocolate.
  • Let sit for about 30 seconds and then whisk or stir mixture until the chocolate has completely melted.
  • Let chocolate cool slightly before pouring over cheesecake bars. Ganache should still be warm when poured but not hot.
  • Enjoy!