Single AF Cheesecake with Chocolate-Covered Strawberries
This decadent cheesecake is rich, creamy, and topped with chocolate-covered strawberries for an extra indulgent touch. Perfect for a romantic evening or for treating yourself, this cheesecake stands alone—just like you might want to!
Equipment
- 9-inch springform pan
- Stand mixer with paddle attachment
- roasting pan
- Medium saucepots
- Glass bowls
- baking sheet
- Parchment paper
- plastic wrap
Ingredients
For the Crust:
- 1 stick unsalted butter melted
- 1½ cups graham cracker crumbs from about 10 crackers
- 1 tablespoon sugar
- ½ teaspoon kosher salt
For the Filling:
- 1½ pounds cream cheese at room temperature
- 1¼ cups sugar
- ½ teaspoon kosher salt
- 1 cup sour cream at room temperature
- 6 eggs at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon finely grated lemon zest
- For the Chocolate-Covered Strawberries:
- 8 ounces semisweet chocolate chopped
- 4 ounces white chocolate chopped
- Canola oil if needed
- 1 pound strawberries with stems
Instructions
Preheat Oven:
- Preheat the oven to 325ºF.
- Brush a 9-inch springform pan with some melted butter.
Make the Crust:
- In a large bowl, mix the graham cracker crumbs, sugar, and salt with the remaining melted butter.
- Press the mixture into an even layer in the springform pan.
- Bake for 15 minutes until golden brown, then remove and let cool completely.
- Wrap the bottom and sides of the pan with foil and place in a roasting pan.
Prepare the Filling:
- In the bowl of a stand mixer, beat the cream cheese, sugar, and salt until light and fluffy.
- Add the sour cream and beat until combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and lemon zest.
Bake the Cheesecake:
- Pour the filling into the prepared crust.
- Transfer the roasting pan to the oven and pour boiling water into the pan, halfway up the springform pan.
- Bake for 1 hour to 1 hour 10 minutes, until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake rest in the oven for 30 minutes.
- Remove and let cool to room temperature for 3 hours, then chill in the fridge overnight.
- Make the Chocolate-Covered Strawberries:
- Line a baking sheet with parchment paper.
- Melt the semisweet and white chocolate separately in medium glass bowls over saucepots of simmering water.
- If needed, add canola oil to loosen the chocolate.
- Dip each strawberry in the semisweet chocolate and place on the parchment.
- Drizzle the white chocolate over the strawberries and allow to set for 1 hour.
Serve:
- Remove the cheesecake from the fridge, take off the springform ring, and transfer to a serving plate.
- Garnish with the chocolate-covered strawberries.
- Slice and serve.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this rich cheesecake with a dessert wine like a sweet Riesling or Moscato to balance the creamy texture and complement the chocolate and fruit.
Nutritional Information
Calories: 550 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 35 g | Fiber: 2 g | Sugar: 40 g | Salt: 0.7 mg
