How do I prevent my strawberry chocolate cheesecake from cracking?

Bake the cheesecake in a water bath to ensure even baking and prevent cracking. Avoid opening the oven door frequently during baking, and let the cheesecake cool gradually inside the oven.

Can I use frozen strawberries for strawberry chocolate cheesecake?

Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before adding them to the cheesecake batter to prevent a soggy texture.

What's the best way to store strawberry chocolate cheesecake?

Store the strawberry chocolate cheesecake in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, but thaw it in the refrigerator before serving.

Can I make strawberry chocolate cheesecake ahead of time?

Yes, strawberry chocolate cheesecake is a great make-ahead dessert. Bake it a day or two in advance and keep it refrigerated until ready to serve. This allows the flavors to meld together even more.

Perfect Strawberry Chocolate Cheesecake: 7 Expert Baking Secrets

Name: Strawberry Chocolate Cheesecake: The Ultimate Easy Recipe!
Prep time: 20 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 24 ounces cream cheese, softened; 1 1/4 cups granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup sour cream; 4 ounces semi sweet chocolate, melted; 1 tablespoon heavy cream; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 tablespoon lemon juice

Description

This Strawberry Chocolate Cheesecake recipe combines a creamy cheesecake filling with swirls of rich chocolate and a sweet strawberry topping. Perfect for any occasion!

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
4 ounces semi sweet chocolate, melted
1 tablespoon heavy cream
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

Instructions

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes, then cool.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, followed by sour cream. Mix until just combined.
Melt chocolate with heavy cream until smooth.
Pour half of the cheesecake filling over the crust. Drizzle chocolate mixture over the filling and swirl with a knife. Pour the remaining cheesecake filling over the chocolate swirl.
Bake at 325°F (160°C) for 55 65 minutes. Turn off the oven, and the cheesecake cool in the oven for 1 hour. Remove and cool completely.
Combine sliced strawberries, sugar, and lemon juice. Stir and let sit for 30 minutes.
Refrigerate the cheesecake for at least 4 hours, and then top with the strawberry mixture before serving.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: cheesecake, strawberry, chocolate, dessert