Strawberry Cheesecake with Chocolate Ganache

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Strawberry Desserts are perfect for a Summer treat, and this Strawberry cheesecake with Chocolate Ganache is sure to become one of your favorite Summer desserts.

Try your hand out with this delicious cheesecake. It’s a fun one to make, and everyone will be raving about it at your next get-together.

You can never go wrong with a good cheesecake!

Recipe for Strawberry Cheesecake with Chocolate Ganache

Prep time: 20 minutes

Cook time : 50 minutes 

Makes 1 – 9 inch cheesecake 

Ingredients:

Crust:

  • 2 cups chocolate cookie crumbs (about 20 Oreos)
  • 6 tbsps melted butter

Filling

  • 1 cup fresh strawberries
  • 1/4 cup water
  • 2 (8 oz) packages cream cheese
  • 1 cup strawberry yogurt
  • 2 tbsp flour
  • 1/4 cup cane sugar
  • 1 tsp vanilla
  • 2 eggs
  • Chocolate Ganache:
  • 2/3 cup heavy cream
  • 2/3 cup chocolate chips 

Directions:

For crust:

1. In a food processor pulse chocolate cookies until fine consistency. 

 2. In medium bowl combine cookie crumbs and melted butter.

 3. Press into a springform pan.

4. Bake crust for about 10 minutes at 350 degrees.

For Cheesecake Filling: 

1. In a food processor, blend the strawberries and water until smooth. (set aside)

2. In a stand mixer beat room temperature cream cheese until it’s light and fluffy.

3. Add the strawberry yogurt and beat a little longer.

4. Continue to add pureed strawberries, flour, cane sugar, and vanilla. (mixing after each addition.) Then add eggs one at a time.

Mix until well incorporated.

5. Pour over baked crust and bake at 350 degrees for about 50 – 55 minutes.

 6. Remove from the oven and run a butter knife all along the edges of the pan to prevent it from cracking as the cheesecake cools and sets.

Let the cake cool for about an hour before removing it from pan so it’s all set.

For Chocolate Ganache:

1. Pour the heavy cream in a small saucepan and cook over medium heat until it just starts to boil, then remove from heat.

2. In a medium bowl add the chocolate chips and pour the heavy cream over it and stir until all the chocolate is melted and becomes a smooth consistency.

3. Let your ganache cool before pouring over the cheesecake, so it’s not all melty.

Make sure to refrigerate for 4 or more hours so it can set and be ready to be devoured.

Strawberry Cheesecake with Chocolate Ganache

Strawberry Cheesecake with Chocolate Ganache

Yield: 1
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Strawberry Desserts are perfect for a Summer treat, and this Strawberry cheesecake with Chocolate Ganache is sure to become one of your favorite Summer desserts.

Try your hand out with this delicious cheesecake. It's a fun one to make, and everyone will be raving about it at your next get-together.

You can never go wrong with a good cheesecake!

Ingredients

  • 2 cups chocolate cookie crumbs (about 20 Oreos)
  • 6 tbsps melted butter
  • 1 cup fresh strawberries
  • 1/4 cup water
  • 2 (8 oz) packages cream cheese
  • 1 cup strawberry yogurt
  • 2 tbsp flour
  • 1/4 cup cane sugar
  • 1 tsp vanilla
  • 2 eggs
  • Chocolate Ganache:
  • 2/3 cup heavy cream
  • 2/3 cup chocolate chips

Instructions

For crust:

In a food processor pulse chocolate cookies until fine consistency. 

In medium bowl combine cookie crumbs and melted butter.

Press into a springform pan.

Bake crust for about 10 minutes at 350 degrees.

For Cheesecake Filling: 

In a food processor, blend the strawberries and water until smooth. (set aside)

In a stand mixer beat room temperature cream cheese until it's light and fluffy.

Add the strawberry yogurt and beat a little longer.

Continue to add pureed strawberries, flour, cane sugar, and vanilla. (mixing after each addition.) Then add eggs one at a time.

Mix until well incorporated.

Pour over baked crust and bake at 350 degrees for about 50 - 55 minutes.

Remove from the oven and run a butter knife all along the edges of the pan to prevent it from cracking as the cheesecake cools and sets.

Let the cake cool for about an hour before removing it from pan so it's all set.

For Chocolate Ganache:

Pour the heavy cream in a small saucepan and cook over medium heat until it just starts to boil, then remove from heat.

In a medium bowl add the chocolate chips and pour the heavy cream over it and stir until all the chocolate is melted and becomes a smooth consistency.

Let your ganache cool before pouring over the cheesecake, so it's not all melty.

Make sure to refrigerate for 4 or more hours so it can set and be ready to be devoured.

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