Chocolate Covered Strawberry Cheesecake
chocolate cheesecake covered in a rich ganache and chocolate covered strawberries, all on a homemade Oreo crust.
heavy whipping cream
dark chocolate chips
white chocolate chips
(chopped nuts, sprinkles, shredded coconut)
For the crust
Pre-heat oven to 375 F.
In a large zip-lock bag, finely crush Oreo’s until all of the big chunks are gone.
In a medium bowl, combine the Oreo’s with the melted butter, and stir to coat completely.
Pour Oreo mixture into a 9 inch spring form pan. Gently press onto the bottom of the pan and slightly up the sides.
Bake for 10 minutes, remove from the oven and set on a cooling rack.
Lower the oven to 350 F. Fill 1/2 of a cake pan with warm water and place on the bottom rack of the oven. This will also help with cracking, by adding moisture to the oven.
For the filling
In a large bowl mix together the cream cheese, powdered sugar, and unsweetened cocoa powder.
Mix in the eggs one at a time. Over mixing can cause air pockets which will make your cheesecake crack.
Fold in the melted chocolate then pour over the Oreo crust.
Bake until the top of the cake looks dry, and the middle is slightly jiggly. (About 1 hour)
Place on a cooling rack for 20 minutes, then finish cooling uncovered in the fridge. (A minimum of 5 hrs.) Carefully run a knife around the sides before opening the spring form pan.
For the strawberries
Rinse and dry strawberries. Cut in half length-wise, leaving the green parts on the top. Place on a paper towel to dry completely.
In glass bowls or measuring cups, melt the dark chocolate, and white chips.
Dip 6 strawberries in the dark chocolate and sprinkle on toppings. Place on a piece of wax paper. Dip the other 6 strawberries in the white chocolate, and again, sprinkle on the toppings.
Pour the reaming melted chocolate into 2 small zip-lock bags. Snip a tiny corner off the bags and drizzle over the strawberries.
Keep in the fridge until it’s time to place them on the cheesecake.
For the topping
In a medium sauce pan melt together the chocolate chips, heavy whipping cream and sugar.
Remove from heat and allow to cool completely. Pour over the cheesecake and down the sides. Place the cake back in the fridge to set.
Add your strawberries around the outside edges, pressing them gently into the topping. Keep the finished cake in the fridge until ready to serve.
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