Strawberry Chocolate Ganache Cheesecake
This Strawberry Chocolate Ganache Cheesecake features a creamy cheesecake filling enhanced with strawberry puree, topped with rich chocolate ganache and fresh strawberries. It's a delightful treat for any occasion.
Servings: 12 slices
Calories: 375kcal
Ingredients
For the crust
- 2 cups graham cracker crumbs Provides a crunchy, buttery base.
- 1/4 cup sugar Enhances the crust’s flavor.
- 1/2 cup butter, melted Adds richness to the crust.
For the cheesecake filling
- 4 packages cream cheese, softened The star ingredient for creaminess.
- 1 cup sugar Balances sweetness in the cheesecake.
- 4 large eggs Provides structure to the cheesecake.
- 1 teaspoon vanilla extract Adds depth to the flavor.
- 1 cup strawberry puree Gives the cheesecake a fruity flavor.
For the chocolate ganache
- 1 cup heavy cream Essential for a rich ganache.
- 1 cup dark chocolate chips Creates the decadent ganache topping.
For the strawberry topping
- 2 cups fresh strawberries, sliced Adds freshness and decorates the cheesecake.
- 1/4 cup sugar Enhances the flavor of strawberries.
- 1 tablespoon lemon juice Brightens the strawberry flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the pan.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, incorporating fully. Stir in vanilla extract and strawberry puree.
- Pour the cheesecake mixture over the crust in the springform pan.
Baking
- Bake for 55-60 minutes until the center is almost set but still slightly jiggles. Cool for 10 minutes, then run a knife around the edge and cool completely.
Ganache and Topping
- Heat heavy cream in a saucepan until simmering. Remove from heat and pour over dark chocolate chips, stirring until smooth.
- Pour ganache over the cooled cheesecake and spread evenly.
- Combine sliced strawberries, sugar, and lemon juice in a bowl and let sit for 10 minutes. Arrange over the ganache.
Chilling
- Refrigerate the cheesecake for at least 4 hours, preferably overnight before serving.
Notes
For a smoother texture, ensure that cream cheese is softened to room temperature. Substitute graham cracker crumbs with gluten-free cookies for a gluten-free option. Top the cheesecake with extra ganache for added flair.