Make the best strawberry chocolate cheesecake with creamy filling, fresh strawberries, and rich chocolate ganache. Easy baked recipe!

Strawberry Chocolate Cheesecake

A rich and creamy strawberry cheesecake topped with silky chocolate ganache and fresh strawberries. This decadent dessert combines smooth cream cheese filling, a buttery biscuit crust, and a glossy chocolate finish — perfect for special occasions or weekend indulgence.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

4 minutes mins

Total Time 5 hours hrs 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Américaine

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• For the Crust
• 200 g digestive biscuits or graham crackers
• 100 g unsalted butter melted
• For the Cheesecake Filling
• 600 g cream cheese room temperature
• 150 g granulated sugar
• 3 large eggs
• 200 ml heavy cream
• 1 tsp vanilla extract
• 150 g fresh strawberries pureed
• For the Chocolate Ganache
• 150 g dark chocolate 60–70%
• 120 ml heavy cream
• For Garnish
• Fresh strawberries
• Chocolate shavings or drizzle

Equipment

• 9-inch (23 cm) springform pan
• Mixing bowls (large & medium)
• Electric hand mixer or stand mixer
• Food processor (for crushing biscuits) or rolling pin
• Rubber spatula
• Measuring cups & spoons
• Saucepan (for ganache)
• Offset spatula (for smooth topping)
• Wire cooling rack

Method

 

1. 1️⃣ Prepare the Crust
2. Preheat oven to 170°C (340°F).
3. Crush biscuits into fine crumbs.
4. Mix with melted butter until combined.
5. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
6. Bake for 10 minutes. Let cool.
7. 2️⃣ Make the Cheesecake Filling
8. Beat cream cheese and sugar until smooth and creamy.
9. Add eggs one at a time, mixing gently after each addition.
10. Stir in heavy cream and vanilla extract.
11. Fold in strawberry puree.
12. Pour mixture over the cooled crust.
13. 3️⃣ Bake
14. Bake for 50–55 minutes, until the center is slightly set but still jiggly.
15. Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
16. Refrigerate for at least 4 hours (preferably overnight).
17. 4️⃣ Prepare the Ganache
18. Heat heavy cream until just simmering (do not boil).
19. Pour over chopped dark chocolate.
20. Let sit 2 minutes, then stir until smooth and glossy.
21. Pour over chilled cheesecake and spread evenly.
22. 5️⃣ Decorate & Serve
23. Top with fresh strawberries and chocolate shavings.
24. Slice with a warm knife for clean cuts.

Notes

Room temperature ingredients are key. Cold cream cheese can cause lumps in the batter.

Do not overmix after adding eggs — this prevents cracks.

For extra smooth texture, bake the cheesecake in a water bath (bain-marie).

If cracks appear, don’t worry — the chocolate ganache will cover them beautifully.

Chill overnight for the best flavor and clean slices.

To slice cleanly, dip your knife in hot water and wipe between each cut.

Store in the refrigerator up to 4 days.

Can be frozen (without fresh garnish) for up to 2 months.