Description
Achieve cheesecake perfection: a buttery graham (or Oreo) crust cradles a velvety, full-fat filling studded with sweet baked strawberries. Gentle mixing ensures no cracks.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or Oreo crumbs)
- 1/4 cup melted unsalted butter
- 3 (8 oz) packages full-fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure alcohol-free vanilla extract
- 2 cups fresh strawberries, sliced and hulled
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Step 1: Prepare the crust by combining graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust at 350°F (175°C) for 8 minutes, then remove and set aside to cool slightly.
- Step 2: Make the filling by beating the softened cream cheese, sugar, and vanilla bean paste until completely smooth and creamy. Beat in the eggs one at a time, mixing only until just incorporated. Gently fold 1 cup of the sliced strawberries into the batter, then pour the mixture over the prepared crust.
- Step 3: Bake the cheesecake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door, and allow the cheesecake to cool slowly in the oven for 1 hour before removing it completely.
- Step 4: Chill and prepare the topping: Refrigerate the cooled cheesecake for at least 6 hours, or preferably overnight. Just before serving, make the chocolate ganache by heating the heavy cream until simmering, then pouring it over the chocolate chips. Let stand for 5 minutes, then whisk until the mixture is smooth and glossy.
- Step 5: Finish the dessert by pouring the chocolate ganache over the top of the chilled cheesecake. Arrange the remaining fresh strawberries around the edges or on top, optionally dipping them in remaining chocolate before serving for an extra "chocolate covered" effect.
Notes
- Since this dessert is rich in cream cheese and ganache, always store any leftovers tightly covered in the refrigerator for up to 4 days, slicing pieces only as you need them to maintain freshness.
- As this is a rich, chilled dessert, avoid reheating entirely; instead, for easier slicing and a smoother texture, let the chilled cheesecake rest at room temperature for 15 minutes before serving.
- To ensure an incredibly smooth texture and prevent cracking, make sure the cream cheese is fully softened and use a low speed when mixing the batter, stopping immediately after the eggs are incorporated to avoid over-aerating.
- For a dramatic serving presentation, replace the graham crackers with Oreo crumbs for a rich chocolate crust, and use a garnish of edible gold dust on the final strawberries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/14th of a 9-inch cheesecake)
- Calories: 455
- Sodium: 280mg
- Fat: 33.0g
- Saturated Fat: 20.0g
- Trans Fat: 0.5g
- Protein: 28.0g