Rich, creamy and layered with vibrant berry flavor, this chocolate strawberry cheesecake is a showstopping dessert worth savoring. A crisp cookie crust gives way to a luscious strawberry-swirled filling, while silky ganache made with Navitas Organics Bittersweet Cacao Wafers adds deep chocolate notes in every bite. Finished with fresh strawberries and a glossy drizzle of melted cacao, this recipe celebrates high-quality ingredients from Navitas Organics that bring bold flavor and indulgent texture to the table. Whether served for a special gathering or simply because you feel like baking something memorable, this cheesecake delivers bakery-style results at home.
Chocolate Strawberry Cheesecake
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Ingredients
Cookie Crust
- 20 chocolate sandwich cookies
- 4 Tbsp. unsalted butter melted
Strawberry Cheesecake Filling
- 32 oz. 4 blocks full-fat cream cheese, softened
- 3/4 cup sugar
- 3 oz. freeze-dried strawberries pulverized into powder
- 4 Tbsp. all-purpose flour
- 3 large eggs room temp
- 1 egg yolk room temp
- 1-1/2 Tbsp. freshly squeezed lemon juice
- 1 tsp. kosher salt
- 1 cup strawberry preserves room temp
- 1/2 cup sour cream room temp
Chocolate Ganache
- 3/4 cup heavy whipping cream
- 6 oz. Navitas Organics Bittersweet Cacao Wafers
Strawberry Topping
- 16 oz. fresh strawberries halved or quartered
Chocolate Drizzle
- 2 oz. Navitas Organics Bittersweet Cacao Wafers
- 1 tsp. coconut oil
Instructions
Cookie Crust
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Preheat oven to 350 degrees F and grease 9-inch springform pan with baking spray.
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In food processor or blender, pulse chocolate sandwich cookies into fine crumb then stream in melted butter until sand-like texture is reached.
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Pour crust into greased pan and spread into loose, even layer. Using bottom of flat measuring cup or glass, press crust into bottom and up sides of pan.
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Bake 8 to 10 minutes, then place on wire rack to cool while making filling.
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Drop oven temperature to 325 degrees F. Place large roasting pan on bottom oven rack. Bring a pot with 6 cups water to boil.
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In food processor, pulse freeze-dried strawberries into fine powder. Set aside.
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In large mixing bowl, add cream cheese, sugar, freeze-dried strawberry powder and flour. Using paddle attachment, cream together with electric mixer on low speed until smooth. Scrape down bowl and mix on low for another 20 seconds.
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Mix in vanilla extract, kosher salt and lemon juice, scraping sides along the way.
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Add in eggs one at a time on low speed. After second egg is mixed in, stop and scrape down bowl. Mix 20 seconds then continue with last egg then final egg yolk until smooth.
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Gently mix in sour cream and strawberry preserves until combined with rubber spatula. Do not overmix.
Assemble & Bake
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Pour batter into cooled crust and spread into even layer using offset spatula.
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Carefully pour boiling water into roasting pan and place in preheated oven. Place cheesecake just above roasting pan on middle rack and bake 60 to 80 minutes.
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Let cheesecake sit in turned-off oven with door open 1 hour.
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Remove cheesecake and let sit at room temperature on cooling rack for an hour.
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Place cheesecake uncovered in fridge at least 4 hours or overnight to set.
Topping
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After cheesecake has cooled completely, remove from pan gently and place on serving stand.
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Place bittersweet cacao wafers in heat-safe bowl and set aside. Heat heavy cream on stovetop until bubbles begin to appear but do not boil. (Note: You can alternatively heat in microwave in 20-second increments until hot.)
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Pour cream over cacao wafers in bowl, ensuring all pieces are covered. Let mixture sit untouched 2-3 minutes.
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Stir mixture with rubber spatula to melt completely until silky smooth. Pour ganache over chilled cheesecake and use offset spatula to spread ganache to edges.
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Once covered, place in refrigerator and chill until ganache is set, about 30 minutes to 1 hour.
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After ganache has set, place strawberry pieces over top and cut cheesecake into 14-16 slices.
Optional Chocolate Drizzle
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To make chocolate drizzle, place bittersweet cacao wafers and coconut oil in microwave-safe bowl. Heat at 50% power in 20-second increments, stirring in between until chocolate is mostly melted.
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Continue stirring until chocolate has melted completely. Once melted and smooth, drizzle chocolate over each slice of cheesecake.
Notes
Nutrition
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The post Chocolate Strawberry Cheesecake first appeared on The Upside by Vitacost.com.