Chocolate Strawberry Cheesecake
Recipe type: Dessert
Serves: 12
Makes one small 9-inch cheesecake.
  • Cheesecake:
  • 1.5 cups chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 packages (250 g each) strawberry cream cheese, softened
  • ½ cup granulated sugar
  • 2 eggs
  • ¼ cup sour cream
  • ½ tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 1.5 cups milk chocolate chips
  • Chocolate Buttercream:
  • 1 cup vegetable shortening
  • 1 teaspoon vanilla
  • 7 teaspoons water
  • 4 cups confectioners’ sugar
  • 1 tablespoon meringue powder
  • ¼ cup unsweetened cocoa
  • Chocolate Ganache:
  • 1 cup heavy cream (35%)
  • 1 cup milk chocolate chips
  • 1 tablespoon butter, unsalted
  • chocolate covered strawberries optional
  1. For the crust, mix the cookie crumbs with the melted butter and press into the bottom of your 9 inch cheesecake pan. Set this aside.
  2. In a large bowl, blend the cream cheese and sugar until smooth.
  3. Add eggs, one at a time, beating well between each addition.
  4. Add sour cream and vanilla, beat well to mix.
  5. Add flour and beat well to mix.
  6. Stir in chocolate chips.
  7. Pour on top of cookie crust base and smooth down the top.
  8. Bake at 325F for 65-75 minutes. The middle should look set (not a lot of jiggle left in the cheesecake).
  9. Cover and refrigerate for 2 hours then run knife around outside of cheesecake to gently remove it from the pan.
  10. Chocolate Buttercream:
  11. In a large bowl, beat (low speed) water, shortening and vanilla until well blended.
  12. Add confectioners’ sugar, cocoa and meringue powder and beat (medium speed) for 3 minutes.
  13. I use a Wilton 1M piping tip to add the buttercream to the top outside edge of the cheesecake leaving the middle top of the cheesecake open for the addition of chocolate ganache and/or chocolate covered strawberries.
  14. Chocolate Ganache:
  15. Place chocolate in a medium-sized bowl and set aside. In a small saucepan, heat cream over medium heat (stirring constantly) until it starts to boil slightly. Remove from heat and immediately pour into bowl of chocolate. Let sit 5 minutes and then add butter and stir until well mixed. Let cool in fridge about 30 minutes before pouring on the top of the cheesecake.
Recipe by Moms & Munchkins at