Description
A silky layered cheesecake combining cocoa flavors with fresh strawberries for a festive dessert.
Ingredients
Scale
- 180 g (1 1/2 cups) crushed chocolate sandwich cookies
- 60 g (4 tbsp / 1/4 cup) unsalted butter, melted
- 900 g (32 oz) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 120 ml (1/2 cup) sour cream
- 3 large eggs (about 150 g total), room temperature
- 30 g (1/4 cup) unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 tbsp red food coloring (liquid) or 1–1½ tsp gel paste
- 400 g (about 2 cups) hulled fresh strawberries, halved or quartered
- 25 g (2 tbsp) granulated sugar for topping
- 1 tsp lemon juice for topping
Instructions
- Preheat the oven to 160°C (325°F) and prepare a 9-inch springform pan.
- Combine the crushed cookies and melted butter, press into the bottom of the pan, and chill for 10 minutes.
- Soften the cream cheese at room temperature for 30–45 minutes.
- Beat cream cheese with sugar until smooth; add sour cream, cocoa powder, vanilla, and then eggs one at a time.
- Pour filling into the crust, bake in a water bath for 55–65 minutes until set.
- Cool on a rack for 1 hour, then chill for at least 6 hours.
- Prepare the strawberry topping and spoon over the cheesecake just before serving.
- Slice and serve chilled.
Notes
Use high-fat cream cheese for best results. If using kosher salt, adjust according to brand.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 27g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg