This post brought to you by Fresh from Florida. The content and opinions expressed below are that of Go Go Go Gourmet.
This cheesecake. It might as well be a work of culinary art- at least in my opinion. You might find it interesting that it has taken me two years to post a cheesecake recipe. The reasons for this are two-fold.
- I am not generally a cheesecake person. It makes me feel like I need to call my primary care doctor and apologize after I eat a piece. I tend to find them overly sweet, overly dense, and I can rarely finish a slice.
- I think they are too finicky to make. Use a water bath, use room temp ingredients, don’t overmix, let it cool gradually in the oven. I do all of that and then I still end up with huge cracks on the top. I don’t have time or patience for that kind of foolishness.
Interestingly, however, I am super in the mood for cheesecake (who are we kidding, ALL desserts) during this pregnancy. After a lot of skulking around on the internet, I came up with this cheesecake filling. I’ve used it three times now, and it hasn’t failed me yet. It is incredibly simple, not temperamental, fluffy and not give-you-diabetes sweet. I love it. I came up with an incredible version for our holiday party this past December, and wanted to do the same for Valentines Day.
The strawberries in season right now in Florida are amazing- before moving here last year, I had no idea that strawberries were grown in Florida, let alone that they are a HUGE DEAL. There are a few things that make winter in Florida preferable over winter in the Midwest- and fresh strawberries are one of them!
What is super popular for V-day? Chocolate covered strawberries. Luckily, there is an abundance of Fresh from Florida beautiful strawberries around right now, so I made this beauty. There is a chocolate graham crust, topped with a layer of chocolate ganache, my new favorite filling, then topped with more chocolate ganache and succulent strawberries. Feel free to fall in love. 
Chocolate Covered Strawberry Cheesecake
Ingredients
- 18 chocolate graham crackers
- 3/4 cup butter melted
- 1 cup cream
- 8 oz chopped bittersweet chocolate
- 4- 8 oz. packages cream cheese room temperature
- 1 1/2 cups sugar
- 6 eggs room temperature
- 2 tsp vanilla
- For the topping:
- 1/2 cup cream
- 3 oz bittersweet chocolate
- 1 pint strawberries sliced
Instructions
- Preheat the oven to 350F.
- Place the graham crackers in the bowl of a food processor. Run until finely ground, then pour in the melted butter with the machine running. Scrape down the sides and pulse a few extra times to make sure that the crumbs are evenly coated. Press into the bottom of a 9 inch springform pan.
- For the ganache: Heat the cream in the microwave for 90 seconds. Pour over the chocolate and let sit for 1 minute. Stir until creamy and melted, with no lumps remaining.
- Pour the chocolate over the cookie crust in the pan; spread to edges. Place in freezer for 30 minutes.
- In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the vanilla and beat on medium speed for 1 minute.
- Pour into prepared pan and place on a baking sheet. Bake in preheated oven for 60-70 minutes, until the top is lightly browned and the middle is just a little jiggly. Turn off the oven and open the oven door. After ten minutes, remove from oven and cool for another 30 minutes. Place in refrigerator until cool.
- For the topping, repeat the process used for the ganache: microwave the cream for 60 seconds, pour over chocolate, let sit, then stir. Pour over the top of the cooled cheesecake, allowing it to drip down the sides. Arrange sliced strawberries over the top before the chocolate hardens.
Looking for other strawberry ideas?
I made an amazing Strawberry Ice Cream last year that has a secret ingredient in it to keep it scoopable!
Feeling thirsty? The Strawberry Muddle features fresh strawberries and champagne!
Beautiful Strawberry Napoleons 
You can also follow Fresh from Florida on Facebook and Fresh from Florida on Twitter to get even MORE ideas! Head to the store and pick up some of these beautiful berries ASAP and look for the Fresh From Florida logo when you are out shopping or dining at local restaurants!
Blair @ The Seasoned Mom says
WOW!! This is definitely a work of art!! Absolutely gorgeous, Jacqueline! I totally agree — I shy away from cheesecake because I think it’s way too fussy. Glad to know you’ve found a fool-proof filling! 🙂
Kim says
Step 5 says to add the vanilla but I don’t see vanilla listed in the ingredients. Can you clarify how much? I’m anxious to try this for Valentines Day! Thanks!
Jacqueline says
Oh sorry, and thank you for bringing it to my attention! Add 2 tsp vanilla ?.
Sarah says
What size pan should be used?
Jacqueline says
I used a 9″ pan for this.
Becky says
In step 2 it says to heat cream for 90 seconds. In step 7 it says 60 minutes. How long do you microwave the cream?
Thanks
Jacqueline says
I can’t believe I’ve never caught that before! It should be 60 seconds, thank you for bringing it to my attention. Fixing it now 🙂
Shirley says
I have this in the oven right now but I am wondering if it should have been in a 10″ pan. I followed instructions and use a 9″ springform pan but the ganache layer on the crust is quite thick and even filling the pan right to the top of the pan I have extra filling. Has anyone else had this happen? I did measure the pan to make sure it was 9″.
Connie says
hi i usedwhats the secreat to that? biscotti cookies for crust but as its baking the butter added to bind it togeather is seaping out of the pan whats the secreat to that? not so much butter?? everything smells so good i hope who im making this for loves it!!
Jacqueline says
This happens to me too. It MAY be too much butter, but I still make it the same way. I don’t want to run the risk of adjusting the crust and it not being enough to hold it together! 😉
Dee says
If baking in a waterbath, should the bake time be adjusted?
Jacqueline says
I’m actually unsure since I have not baked this in a water bath. I’d assume you’d have to extend the time by 5-10 minutes? You’ll have to watch it and judge- you want it a little jiggly in the middle but the top should not look wet.
Archana Verma says
It says cream, but what is it?
Carla says
Is the cream heavy cream ?
Jacqueline says
I believe so. I use either heavy cream or whipping cream.
Kim says
GALDARN IT KAREN I DON’T NEED TO READ A FRICKEN AUTOBIOGRAPHY ABOUT YOUR LIFE. I 👏 JUST 👏 WANT
👏 THE 👏 FRICKEN 👏 RECIPE 👏
Seriously, great recipe though. I like to reduce the sugar in the cream cheese portion to let the natural sweetness of the strawberries shine through.
Jacqueline says
Gee golly gosh Kim, did you maybe just try clicking the “Jump to Recipe” button that’s at the very top of every one of my posts? Glad you liked the cheesecake; I agree that its delish. Perhaps you should go eat some of it to dispel your unabridged anger.
Heather says
Was this supposed to chill after baking? Did I miss that?
Jacqueline says
Yes, it chills after baking as seen in Step 6.
AmandaB says
My husband and daughter just made this cake for my birthday and I’m so excited to try it!
I am curious if the 3/4 cup of butter is correct? It seems like a pretty large amount for a cheesecake base and when we baked ours it leaked out of the pan and left a huge puddle on the tray below. It may just be that the type of cookies we used don’t soak up the butter as well, but I thought I’d pop in and check.
Jacqueline says
I have a little leakage from time to time as well, but if I try to make the crust with less butter, I always think it seems a little too dry as I press it into the pan.