Chocolate Strawberry Cheesecake

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Servings: 12 Difficulty: Advanced
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A decadent no-bake style layered dessert featuring a rich chocolate glaze and fresh strawberry filling
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This Chocolate Strawberry Cheesecake is a show-stopping dessert that balances the richness of creamy cheesecake with the bright acidity of fresh strawberries. The layers are distinct yet harmonious, starting with a buttery graham cracker crust infused with Grand Marnier. A smooth, baked cheesecake base supports a vibrant strawberry compote, while a glossy dark chocolate ganache tops it all off. Finished with whipped cream rosettes, this cake is perfect for celebrations, dinner parties, or whenever you crave a sophisticated treat. The combination of textures&# 226;ÂÂcrunchy crust, creamy filling, and silky glazeâÂÂmakes every bite delightful.

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Chocolate Strawberry Cheesecake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1740.0

Description

This Chocolate Strawberry Cheesecake is a show-stopping dessert that balances the richness of creamy cheesecake with the bright acidity of fresh strawberries. The layers are distinct yet harmonious, starting with a buttery graham cracker crust infused with Grand Marnier. A smooth, baked cheesecake base supports a vibrant strawberry compote, while a glossy dark chocolate ganache tops it all off. Finished with whipped cream rosettes, this cake is perfect for celebrations, dinner parties, or whenever you crave a sophisticated treat. The combination of textures&# 226;ÂÂcrunchy crust, creamy filling, and silky glazeâÂÂmakes every bite delightful.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. Process graham crackers in a food processor or blender until they form fine crumbs.
  3. In a large bowl, combine the graham cracker crumbs, 1/2 cup sugar, melted butter, 4 teaspoons Grand Marnier, and 1 teaspoon cinnamon.
  4. Mix well until the crumbs are evenly coated and resemble wet sand.
  5. Press the mixture firmly onto the bottom and up the sides of a greased 10-inch springform pan.
  6. Chill the prepared crust in the refrigerator while you prepare the filling.
  7. For the strawberry layer, puree 1 quart of stemmed fresh strawberries with 1/2 cup confectioners' sugar and 4 teaspoons Grand Marnier in a blender.
  8. Transfer the strawberry puree to the top of a double boiler.
  9. In a small cup, whisk together 2 teaspoons cornstarch and 2 teaspoons water, then add this mixture to the strawberry puree.
  10. Cook the strawberry mixture over simmering water, stirring constantly, until it thickens into a jam-like consistency.
  11. Remove from heat and let the strawberry layer cool to room temperature, then set aside.
  12. In a large bowl or food processor, beat 24 oz of softened cream cheese until smooth.
  13. Add 3 eggs, 3/4 cup sugar, 1 1/2 cups sour cream, 4 1/2 teaspoons flour, 1 1/2 teaspoons vanilla, and 3 teaspoons Grand Marnier to the cream cheese.
  14. Blend or beat the mixture just until smooth and combined; do not overmix.
  15. Pour approximately half of the cheesecake batter into the chilled crust, spreading it evenly.
  16. Carefully spoon the cooled strawberry layer over the cheesecake batter, ensuring it covers the center but does not overlap onto the crust edges.
  17. Pour the remaining cheesecake batter over the strawberry layer to cover it completely.
  18. Place the springform pan on a cookie sheet and bake at 350ðF (177ðC) for 70 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  19. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for one hour.
  20. Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate overnight to set completely.
  21. For the chocolate glaze, melt 2 oz unsweetened chocolate and 1 teaspoon butter in a double boiler.
  22. Remove from heat and whisk in 1 cup sifted confectioners' sugar and 3 teaspoons water until the glaze is smooth and glossy.
  23. While the glaze is still warm, spoon it evenly over the top of the chilled cheesecake.
  24. Return the cheesecake to the refrigerator until the chocolate glaze hardens.
  25. For the whipped cream topping, combine 1/2 cup chilled heavy cream, 2 teaspoons confectioners' sugar, and 1 teaspoon Grand Marnier in a chilled bowl.
  26. Using chilled beaters, whip the cream mixture until stiff peaks form.
  27. Transfer the whipped cream to a pastry bag fitted with a small rosette tip.
  28. Pipe decorative rosettes onto the top of the cheesecake.
  29. Serve slices of cheesecake garnished with whole fresh strawberries.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1740.0kcal
% Daily Value *
Total Fat 43.2g67%
Saturated Fat 14.4g72%
Cholesterol 576.0mg192%
Sodium 15672.0mg653%
Total Carbohydrate 13.2g5%
Dietary Fiber 0.0g0%
Sugars 13.2g
Protein 300.0g600%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, strawberry, cheesecake, dessert, grand marnier, graham cracker, cream cheese, baking, layered cake, ganache, whipped cream, springform pan, party dessert, fruit filling, chocolate glaze, rich dessert, make ahead, indulgent, special occasion, classic recipe
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