Hello lovely ladies! Looking for an easy, delightful dessert? This Strawberry Chocolate Cheesecake is not only gorgeous but also super simple to make. Perfect for any occasion, let’s get baking! 👩🍳💖
Ingredients
Oreo Cookie Crust
- 2 cups (275g) Oreo cookie crumbs (25 cookies with centers)
- 3 Tbsp (42g) melted salted butter
- 2 Tbsp (25g) granulated sugar
Cheesecake Filling
- 3 packages (8 oz each / 678g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 3 Tbsp (28g) cornstarch
- 4 large eggs, room temperature
- 1/2 cup (125g) sour cream, room temperature
- 1 tsp (4g) vanilla extract
- 1 1/4 cups (210g) semisweet or dark chocolate chips, melted
- 1/4 cup (70g) Nutella, melted
- 12 fresh strawberries, sliced
Garnish
- 1 cup (280g) Nutella, warmed for drizzling
- Fresh strawberries
- Whipped cream (optional)
- Chocolate shavings (optional)
Instructions
Step 1: Prepare the Crust
- Preheat the oven: to 350°F (175°C). Spray a 9-inch springform pan with non-stick baking spray, then place a parchment round on the bottom.
- Crush the Oreos: Use a food processor to crush 25 Oreo cookies until fine. No food processor? Place cookies in a Ziplock bag and crush with a rolling pin.
- Mix ingredients: Combine crushed cookies with 3 Tbsp melted butter and 2 Tbsp sugar. Mix until well combined.
- Press the crust: Pour the mixture into the prepared pan. Use the bottom of a measuring cup to press down firmly, covering the bottom and 2/3 up the sides.
- Bake: Bake for 12-14 minutes. Remove from oven and cool on a wire rack. Lower oven to 300°F (150°C) and place a rimmed baking tray with 1 inch of water on the bottom rack.
Step 2: Make the Cheesecake Filling
- Mix sugar and cornstarch: In a small bowl, whisk 1 cup sugar and 3 Tbsp cornstarch to prevent clumping.
- Beat cream cheese: In a large mixing bowl, beat 3 packages of cream cheese and sugar/cornstarch mixture on low until smooth. Scrape the bowl as needed.
- Add eggs: Mix in 4 eggs one at a time on low speed. Scrape the bowl as needed.
- Add sour cream and vanilla: Mix in 1/2 cup sour cream and 1 tsp vanilla extract until just combined.
- Add melted chocolate and Nutella: Mix the melted chocolate chips and Nutella into the cream cheese mixture on low until combined.
- Add strawberries: Fold sliced strawberries into the batter.
Step 3: Bake the Cheesecake
- Bake: Double-check oven temperature is at 300°F (150°C). Bake cheesecake for 12 minutes.
- Lower temperature: Without opening the oven, reduce temperature to 225°F (110°C). Bake for an additional 115 minutes.
Step 4: Cool the Cheesecake Gradually
- Cool in the oven: Turn off the oven and let the cheesecake sit for 1 hour without opening the door.
- Crack door open: Use a wooden spoon to prop the door open and cool for another hour.
- Room temperature cooling: Let the cheesecake cool on the counter for 2 hours. Refrigerate overnight.
Step 5: Garnish and Serve
- Release from the pan: Remove cheesecake from the fridge and release it from the springform pan.
- Drizzle Nutella: Warm Nutella and drizzle over the top. Add fresh strawberries, whipped cream, and chocolate shavings for garnish.
- Serve: Use a sharp, warm knife to cut clean slices, wiping the knife between cuts.
Tips for the Best Cheesecake
- Room Temperature Ingredients: Ensures smooth mixing.
- Full-Fat Cream Cheese: Provides the best texture.
- Low-Speed Mixing: Minimizes air incorporation to prevent cracks.
- Gradual Cooling: Prevents cracks and sinking.
- Warm Knife: For clean slices.