Description

A rich and creamy strawberry cheesecake topped with decadent chocolate-covered strawberries, perfect for special occasions or a luxurious dessert treat.

Ingredients

Units Scale

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup strawberry puree (from fresh or frozen strawberries)
1 tbsp cornstarch
10–12 fresh strawberries
1 cup semi-sweet chocolate chips
1 tbsp coconut oil or vegetable oil

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaking.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
Add eggs one at a time, mixing well after each. Stir in sour cream and strawberry puree mixed with cornstarch until fully combined.
Pour the cheesecake batter over the crust. Bake for 50-60 minutes or until the center is just set.
Turn off oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Wash and dry the strawberries. Melt chocolate chips with coconut oil until smooth. Dip strawberries in the chocolate and place on parchment to set.
Once the cheesecake is chilled, top with chocolate-covered strawberries before serving.

Notes

Make sure cream cheese is fully softened for a smooth filling.
You can use store-bought strawberry puree if fresh strawberries are not available.
For extra elegance, drizzle white chocolate over the strawberries.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 28g
Sodium: 280mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 7g
Cholesterol: 115mg